- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter softened salted butter is fine to use as well
- 2 large eggs
- 1 1/2 cups mashed ripe bananas approximately 4-5 medium bananas
- 1/2 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chopped nuts or semi-sweet chocolate chips OPTIONAL
Move oven rack to a position that will allow the top of loaf pans to be in the center of oven. Then preheat oven to 350 degrees F. Grease the bottoms and halfway up the sides of two loaf pans. Set aside.
Mix together butter and sugar in a large bowl until light and creamy. Add in eggs and mix until blended. Add in bananas, mix until blended. Add in buttermilk and vanilla and mix until well blended. Add in dry ingredients and stir until just combined. Do not over mix. Fold in nuts or chocolate chips if using. Pour batter into two loaf pans, dividing equally.
Bake for approximately 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and allow to cool on a wire rack, in loaf pans, for approximately 10 minutes. Then gently loosen the bread from the side of the pans with a dull knife or spatula, and remove loaves from pans. Allow to cool completely, for about two hours, on a wire cooling rack.
A single 9x5x3 loaf pan can also be used in place of two smaller loaf pans. When doing so, bake for approximately 75 minutes.
Bread can be stored tightly wrapped at room temperature for 3-4 days, or in the refrigerator for up to a week. This recipe also freezes well.
Calories: 218kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 233mg | Potassium: 120mg | Fiber: 1g | Sugar: 19g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg