Rich, moist and fragrant banana pound cake.

Banana Pound Cake

3 cups granulated sugar
1 cup butter, softened
1/2 cup buttermilk
1 lemon, juiced
4 large eggs
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
5 ripe bananas, chopped
1 1/2 cups chopped toasted walnuts
2 teaspoons vanilla

1. Preheat oven to 325°F (160°C). Grease and flour two 9 x 5 x 3-inch loaf pans.
2. In a large bowl, beat sugar and butter until smooth and creamy. Mix in buttermilk and lemon juice. Beat in eggs, one at a time, beating after each addition until light and fluffy; set aside.
3. Sift together flour, baking soda and salt. Mix with creamed mixture until well combined. Fold in bananas, nuts and vanilla. Stir until thoroughly blended. Pour into prepared pans.
4. Bake for 65 to 75 minutes, or until centers are set. Let sit for 10 minutes before removing to a wire rack to cool completely.

Makes 24 servings.