1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan 9 x 5 x 3 inches, with shortning. 2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, milk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in nuts. Divide batter evenly between pans. 3. Bake 8 inch loaves about 1 hour, 9 inch loaf about 1 hour 15 minutes. If using 3 small loaf pans, cook for 50 minutes at 325 degrees. Loaves are done when a toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. 4. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.