Prep Time: 10 mins
Cook Time: 1 Hour
Ingredients:
- 4 large very ripe bananas
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup buttermilk
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cup chopped walnuts (optional)
Directions:
- Preheat your oven to 350°F
- Lightly grease loaf pan
- Melt butter on stove top or in microwave (place paper towel above butter dish if doing it in the microwave.
- In a large mixing bowl, Add ripe bananas mashing with back of fork. Add the butter and sugar mixing well. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
- In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture until flour is incoporated, taking care not to overwork the batter. Stir in the walnuts, if using.
- Transfer the batter to the prepared pan and bake at 350°F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool the bread in the pan for 30 minutes. Remove the bread and cool completely on a wire rack.
Make ahead tips:
- The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
- Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.
