Banana Bread 2

Another recipe from


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

2 tsp. vanilla extract

1 cup nuts, optional optional

1/2 cup buttermilk

1 quart mashed bananas, about 6 to 8 (ripe to overripe)


Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)

In a stand mixer, cream butter and sugar until light and fluffy.

Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.

With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.

Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.

Remove from oven and turn loaves out onto cooling rack immediately. Let cool.

Half batch.... 1 loaf

1 cup (212 g) sugar

½ cup (113 g) butter, softened

1 ½ cups (192 g) flour 

½ tsp. baking soda

½ tsp. table salt or ¾ teaspoons kosher salt

2 or 3 eggs

1 tsp. vanilla extract

½ cup nuts, optional

¼ cup buttermilk

½ cup ripe bananas (about 3-4)