This bread is a favorite at our house year ‘round. The aroma from the oven is divine. As so many good recipes are… this recipe was given to me by a friend at church over 30 years ago. It is one of many in my treasured collection.
- 1-1/2 cups sugar
- 1/2 cup butter
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon soda
- 1-1/2 cups flour
- 1/3 cup buttermilk
- 3 medium ripe bananas—well mashed
- 1 teaspoon vanilla
One cup of chopped nuts can be added to this recipe as you add in the bananas. I recommend pecans or walnuts. While still warm, place in plastic wrap to keep moist.
- Cream sugar and butter with hand mixer; add eggs and mix well.
- In separate bowl mix salt, soda and flour with spoon.
- Add buttermilk and flour mixture alternatively to the creamed sugar and butter mixture. Next, add mashed bananas and vanilla. Mix well and pour into well-greased and lightly floured loaf pan.
- Bake at 350º for 55 minutes and then bake at 250º for 20 minutes.
- Cool on rack for 20 minutes and then release.
Bread can be kept at room temperature for a couple days, then needs to be refrigerated.
This recipe yields one loaf of bread. I doubled the recipe to have one loaf to give, one loaf to keep.
**Note: The original recipe calls for margarine. I do not use margarine for anything. I use salted organic butter for this recipe. Mashing the bananas with your hand mixer on low speed makes this task quick and simple.