Instructions

1. Use table knife to cut butter into 1-inch pieces; let stand in medium bowl at room temperature to soften, about 1 hour.
2. Preheat oven to 350°F (325°F if using glass pan); adjust oven rack to center position. Lightly grease bottom and corners only of standard-sized loaf pan.
3. Peel bananas; place in medium bowl. Mash with a fork until they form a mostly smooth pulp; then switch from mashing to mixing as you drizzle buttermilk directly on bananas. (You can use the fork or the whisk.) Keep mixing until mixture is completely blended; set aside.
4. Crumble brown sugar into bowl with softened butter. Use handheld electric mixer on high speed (or whisk or wooden spoon) to beat butter and sugar together, until light and fluffy. Use rubber spatula to scrape sides of bowl a few times during this process. Add eggs, one at a time, beating well after each addition. Add vanilla; continue to beat for another minute or two, until everything is well combined.
5. Combine flour, salt, baking powder and baking soda in another medium bowl; whisk slowly to blend. Add about half of this dry mixture to butter mixture, stirring it in with wooden spoon. Then stir in about half of banana-buttermilk mixture. Repeat with remaining dry mixture, followed by remaining banana-buttermilk mixture, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.
6. Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.
7. Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it. (The best way to remove bread is to rap pan sharply on the counter a few times to loosen it and let it slide out onto cooling rack.) To avoid crumbling, wait at least 20 minutes longer to slice and serve.
8. Use table knife to cut butter into 1-inch pieces; let stand in medium bowl at room temperature to soften, about 1 hour.
9. Preheat oven to 350°F (325°F if using glass pan); adjust oven rack to center position. Lightly grease bottom and corners only of standard-sized loaf pan.
10. Peel bananas; place in medium bowl. Mash with a fork until they form a mostly smooth pulp; then switch from mashing to mixing as you drizzle buttermilk directly on bananas. (You can use the fork or the whisk.) Keep mixing until mixture is completely blended; set aside.
11. Crumble brown sugar into bowl with softened butter. Use handheld electric mixer on high speed (or whisk or wooden spoon) to beat butter and sugar together, until light and fluffy. Use rubber spatula to scrape sides of bowl a few times during this process. Add eggs, one at a time, beating well after each addition. Add vanilla; continue to beat for another minute or two, until everything is well combined.
12. Combine flour, salt, baking powder and baking soda in another medium bowl; whisk slowly to blend. Add about half of this dry mixture to butter mixture, stirring it in with wooden spoon. Then stir in about half of banana-buttermilk mixture. Repeat with remaining dry mixture, followed by remaining banana-buttermilk mixture, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.
13. Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.
14. Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it. (The best way to remove bread is to rap pan sharply on the counter a few times to loosen it and let it slide out onto cooling rack.) To avoid crumbling, wait at least 20 minutes longer to slice and serve.
15. Use table knife to cut butter into 1-inch pieces; let stand in medium bowl at room temperature to soften, about 1 hour.
16. Preheat oven to 350°F (325°F if using glass pan); adjust oven rack to center position. Lightly grease bottom and corners only of standard-sized loaf pan.
17. Peel bananas; place in medium bowl. Mash with a fork until they form a mostly smooth pulp; then switch from mashing to mixing as you drizzle buttermilk directly on bananas. (You can use the fork or the whisk.) Keep mixing until mixture is completely blended; set aside.
18. Crumble brown sugar into bowl with softened butter. Use handheld electric mixer on high speed (or whisk or wooden spoon) to beat butter and sugar together, until light and fluffy. Use rubber spatula to scrape sides of bowl a few times during this process. Add eggs, one at a time, beating well after each addition. Add vanilla; continue to beat for another minute or two, until everything is well combined.
19. Combine flour, salt, baking powder and baking soda in another medium bowl; whisk slowly to blend. Add about half of this dry mixture to butter mixture, stirring it in with wooden spoon. Then stir in about half of banana-buttermilk mixture. Repeat with remaining dry mixture, followed by remaining banana-buttermilk mixture, stirring from bottom of bowl after each addition, just enough to thoroughly blend without overmixing.
20. Transfer batter to prepared pan, taking care to scrape all of it in with rubber spatula. Use spatula to spread batter evenly.
21. Bake 50 to 70 minutes, or until sharp knife inserted all the way into center comes out clean. Allow bread to cool in pan for at least 15 minutes before removing it. (The best way to remove bread is to rap pan sharply on the counter a few times to loosen it and let it slide out onto cooling rack.) To avoid crumbling, wait at least 20 minutes longer to slice and serve.

• Servings : 4
• Course : Dessert
• Recipe Type : Breads, Breakfast
• Ingredient : Egg, Sugar, Wheat Flour