INGREDIENTS

2 cups sugar

1 cup butter, softened

3 cups flour

1 tsp baking soda

1 tsp table salt or 1/5 tsp kosher salt

4 to 5 eggs (I use 4)

2 tsp vanilla extract

1/2 cup buttermilk

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

1 cup nuts, optional

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter two 8.5x4.5 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. 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 batter between the two prepared pans. Bake for approximately 1 hour. 

6. Remove from the oven and turn the loaves out on to the cooling rack immediately. Let cool.