Move oven rack to low position so that
the tops of pans will be in the center of the oven.
Heat the oven to 350 degrees.
Grease bottoms ONLY of 2 loaf pans (8 1/2 x 4 1/2 x 2)
or 1 loaf pan (9 x 5 x 3).
Mix sugar and butter in large bowl.
Stir in eggs until well blended.
Add bananas, buttermilk and Irish Cream.
Beat until smooth.
Stir in flour, baking soda and salt just until moistened.
Stir in nuts. Pour into pans.
Bake the 8″ loaves about 1 hour and the 9″ loaves 1 1/4 hours,
or until toothpick inserted in center comes out clean.
Cool 10 minutes.
Loosen sides of loaves from pans and
place top side up on wire rack.
Cool completely about 2 hours before slicing.
Wrap tightly and store at room temperature
4 days or refrigerate up to 10 days.