Banana Bread

 Banana Bread - Super Moist

Judy's favorite banana bread

Ingredients

• 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 (I never add nuts)

• 1/2 cup buttermilk

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

Instructions

1. Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
2. In a stand mixer, cream butter and sugar until light and fluffy.
3. Meanwhile, in a separate bowl, whisk together flour, baking soda, and salt.
4. In the wet batter bowl, with the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, and bananas.
5. Add the flour mixture in two additions, and mix until just combined. Divide the batter between the two prepared pans. Bake for approximately 1 hour.
6. Remove from oven and turn loaves out onto a cooling rack immediately. Let cool.
7. You can also bake in a bundt pan for 55 to 60 minutes

Find it online: https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/