The Best Banana Bread

I buy bananas when they're REALLY brown. The local grocery store sells bags of them for about a dollar. If I can't get to them before they're rotten, I peel them and freeze them (individually is a bit easier to handle after they're frozen).

This recipe is to make loaves, but I never make it that way. Our family prefers them in muffin form - especially the mini muffins. You can just pop them right into your mouth and there's more of that yummy, crunchy edge!

Best Banana Bread Recipe

¾ cup butter, softened

1½ cups sugar

3 bananas, blackened

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

2 cups flour

¾ teaspoon salt

½ cup buttermilk

Cream together butter and sugar.  Add eggs and crushed bananas and combine well.  Sift together flour, baking soda, and salt. Mix buttermilk and vanilla. Add one-third of that dry mix to creamed mixture, then one-half of the buttermilk mix. Keep alternating addition, stirring gently to combine.  Pour into greased and floured loaf pan.  Bake at 350F for 60 minutes, or until a toothpick inserted in the center comes out clean.  If you use muffin tins, start checking at 15 minutes.