Procedure:

Preheat convection oven to 350°. Spray bread pans with pan coating. Measure out all dry ingredients, (EXCEPT THE SUGAR) sift together and set aside. In mixer bowl (with paddle) cream together the margarine and sugar until light & fluffy. Add bananas and mix until bananas are well mashed (not pulverized). Beat in eggs a few at a time, stir in buttermilk and vanilla. Add remaining ingredients and mix (on speed one) just until batter is formed and ingredients are all incorporated. Scrape sides and bottom of bowl very well and mix a minute more. Divide batter evenly into bread pans. Bake at 350° in convection oven for about one hour, or until knife inserted into center comes out clean. Cool in pans for 10 minutes, remove from pans, if desired, and cool on rack.

Frost tops of loaves with cream cheese frosting or powdered sugar glaze and chopped walnuts. Slice into 12 slices per loaf (bread pans) or 8 X