My Banana Bread Recipe

I'm cookin' some up right now, and it smells glorious!
I tweaked this recipe a bit from Betty Crocker, because I almost never have buttermilk on hand.

1/2 c softened butter (about 10 seconds in the microwave until you can leave a fingerprint, but not melted)
1 1/2 c sugar
2 large eggs
3 medium mashed bananas (1 1/2 c)
1/4 c vanilla or strawberry yogurt
1/4 c milk
or one tube Gogurt plus enough milk to make 1/2 c
1 t vanilla
2 1/2 c flour
1 t baking soda
1/2 t salt
1 c nuts or chocolate chips (optional)

Preheat oven to 350 degrees.  Cut 2 rectangles of parchment paper the size of the bottom of your pans (I use 8 1/2 x 4 1/2 x 2 1/2) and lay them in the bottom so the edges curl down.  Mix butter and sugar.  Blend in eggs.  Mix in bananas, yogurt, milk, and vanilla.  Stir in flour, soda, and salt, and then add nuts or chips.  Put one dollop into each pan to flatten the paper.  Adjust it so it is straight in the pan, and then divide the rest of the batter evenly between the two pans.  Bake about an hour or until a toothpick comes out clean.  Let them cool in the pan on a wire rack for 10 minutes or so before you take them out.  Betty Crocker says to let them cool for two hours before you slice it, but I can never wait that long.  Plus it is most delicious when it is still warm.  Keep it wrapped tightly.  You can store it for 4 days on the counter or 10 days in the fridge.  (If it will even last that long.)  I usually eat up one loaf and freeze the other for later.