Moist and delicious, this easy banana bread recipe is the perfect way to use up leftover bananas.
Author: Martha | Simple Nourished Living
3very ripe medium-size bananaspeeled
1/2cup1 stick butter or margarine, softened
1 teaspoon vanilla extract
2 1/2cupsall-purpose flour
1cupfresh or unthawed frozen blueberriesoptional
Position an oven rack on the middle rung. Preheat the oven to 350F degrees. Lightly spray the bottom of one 9x5-inch or two 8x4-inch loaf pan(s) with nonstick cooking spray.
In a medium bowl mash the bananas with a potato masher or fork until well mashed. In a large bowl, stir the sugar and butter with a whisk or wooden spoon until well mixed. This will take a few minutes and a little bit of work! Stir in the eggs until the mixture is well blended.
Add the mashed bananas, buttermilk, and vanilla and mix with a spoon until smooth and well blended. Stir in the flour, baking soda, and salt just until moistened and combined. Stir in the blueberries or nuts if using.
Spread the batter into the large loaf pan or divide it evenly between the two smaller pans, smoothing out the top of the batter. Bake the small pans for about 1 hour and the large pan for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and cool for 10 minutes on a wire rack.
Loosen the sides of the bread from the pan with a butter knife or metal spatula. Carefully tip the breads out and place top side up on the rack to cool completely. Be sure the bread is completely cool before wrapping and storing or it will get soggy from the trapped moisture. Wrap tightly and store at room temperature for up to 4 days and in the refrigerator for up to 10 days.
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