Ingredients
- 1 ¾ cups flour
- 1 ½ cups sugar
- 2 to 3 overly ripe bananas
- ¼ cups buttermilk, sour cream, or plain yogurt (Any of the three will work)
- 2 eggs
- ½ cups oil
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Use a whisk to mash the bananas in a mixing bowl until they form a semi-liquid without any large chunks. Whisk for a minute, then add in the buttermilk/sour cream/yogurt, eggs, oil, and vanilla.
- Beat in the sugar. Add in the salt and baking soda. Stir in the flour.
- Pour mixture into a greased 9-by-5-inch or 8-by-4-inch (just a regular-sized loaf pan. Bake for about an 60 minutes, or until a tester comes out clean.
- (Optional, but highly recommended) Spread with a little soft butter before eating; you won’t regret it.
- Note: This banana bread freezes particularly well. Just double-wrap it in aluminium foil and stick in in the freezer. Also, if you are making a lot of banana bread, make each batch individually and do not try to “double” the recipe.
Source: http://www.wordsandwhisks.com/2013/02/best-banana-bread.html but that site now seems to have disappeared.