Mrs. Myers’ Banana Bread

This is my favorite banana bread. I found it at Alexandra's Kitchen: http://www.alexandracooks.com/2012/03/08/mrs-myers-banana-bread/

I follow the suggestions except I do use chopped pecans. 

Yield=2 large loaves

*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe. You could try making a half recipe, of course, so you don’t have 1/2 cup leftover buttermilk. 

2 cups sugar
1 cup butter, softened
3 cups sifted flour (I never sift)
1 tsp. baking soda
1 tsp. table salt
5 eggs (I use 4)
2 tsp. vanilla extract
1 cup nuts (I never add nuts)
1/2 cup buttermilk
1 quart mashed bananas*, about 8 (ripe to overripe)

Note: I’m probably stating the obvious, but in case you don’t know, overripe bananas freeze beautifully — just peel them and place them in a ziplock back in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully. 

1. Preheat the oven to 350ºF. Butter two loaf pans. (I butter generously.)

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 and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.

6. Remove from oven and turn loaves out onto cooling rack immediately. Let cool.