Buttermilk Banana Bread

Preheat to 350ºF. Grease and flour a 9×5-inch loaf pan. Set aside.

Stir together mashed bananas, buttermilk and baking soda. Let stand for 5 minutes.

Meanwhile, in a medium bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.

In large bowl, beat butter with sugars until combined. On low speed, beat in egg, vanilla extract and banana mixture. Fold in flour mixture with a rubber spatula until just combined, making sure not to over-mix (it’s okay if some flour is still showing).

Pour batter into prepared baking pan and bake for 55–65 minutes, or until a skewer inserted into the center of the loaf comes out clean. Let cool in the pan on a wire rack for at least 20 minutes before inverting the bread onto a wire rack to cool completely.

Store bread wrapped tightly in plastic wrap in the refrigerator (covered) for up to 5 days.