Best Banana Bread

This is really the best banana bread. The recipe makes three large loaves of bread, but I make two big loaves and get the disposable foil mini-loaf pans and make 4 small loaves to freeze. You can freeze the bread for up to two months. I cover the mini loaves in foil, then put them in freezer-safe Ziploc bags. Leave a loaf out on the counter overnight and by breakfast time, you'll have moist, delicious banana bread that tastes just as great as the day you made it. Slice it up, spread some butter or Nutella on it, and you're good to go! You can also add nuts or chocolate chips to the recipe if you feel so inclined. If you do add nuts or chips, add them at the end, after mixing in the buttermilk.

Here's a helpful tip. Instead of buying buttermilk, you can make it really easily. 1 cup buttermilk = 1 tbsp white vinegar or lemon juice, and milk to equal 1 cup. I measure the vinegar, pour into my 1 cup measuring cup, then add milk the rest of the way. Then pour right in to batter.

Ingredients

• 1 1/2 cups butter
• 2 1/2 cups white sugar
• 3 cups mashed bananas (7 to 8 bananas)
• 4 eggs (well-beaten)
• 2 tsp vanilla
• 4 cups flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 cup buttermilk

Directions

1. Cream butter and sugar
2. Blend in bananas (first: either mash them really well or puree in blender)
3. Add eggs and vanilla
4. Sift flour, baking soda and salt together
5. Add dry ingredients to banana mixture
6. Mix in buttermilk, then stir everything thoroughly
7. Pour batter into 3 greased and floured 9x5x3 bread pans
8. Bake at 325 for 1 hr 15 minutes.