• prep: 10 min
• cook: 1 hr
• total: 1 hr 10 min

servings:

Notes: Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag 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. To make homemade buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 - inch loaf pan for this recipe. You need two pans for this recipe. Flour: unbleached, all-purpose is best Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice always. 

• 2 cups (424 g) sugar
• 1 cup (226 g) butter, softened
• 3 cups (384 g) sifted flour (or not … I never sift)
• 1 tsp. baking soda
• 1 tsp. table salt or 1.5 teaspoons kosher salt
• 4 to 5 eggs, see notes above
• 2 tsp. vanilla extract
• 1 cup nuts, optional (I never add nuts)
• 1/2 cup buttermilk
• 1 quart mashed bananas, about 6 to 8 (ripe to overripe)

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