Mrs. Myers’ banana bread is moist and perfectly sweet. It never fails to please, kids and adults alike.
- 2 cups sugar
- 1 cup butter, softened
- 3 cups sifted flour
- 1 tsp. baking soda
- 1 tsp. table salt
- 4 eggs
- 2 tsp. vanilla extract
- 1 cup nuts (optional)
- 1/2 cup buttermilk
- 1 quart mashed bananas*, about 8 (ripe to overripe)
- Preheat the oven to 350F. Butter two loaf pans. (I butter generously.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Serves 2 loaves
I'm probably stating the obvious, but in case you don't know, overripe bananas freeze beautifully - just peel them and place them in a ziplock back in the freezer. When you're ready to use them, place them in a colander in the sink to drain; they'll give up a lot of liquid and look totally repulsive, but they work beautifully.
For step-by-step instructions for this recipe and more, visit Alexandra's Kitchen.