Savory and moist, this recipe comes straight from my great-grandmother’s recipe box. I prefer it without nuts. It’s best when served warm with a slab of butter or a layer of peanut butter.
Preheat oven to 350ºF. Grease and flour bread pans, either two 1.5 quart sized pans or 4 smaller loaf pans. Set aside.
With an electric mixer on medium speed, thoroughly cream eggs, sugar, buttermilk and oil. Add bananas one at a time, mixing until smooth.
In a separate bowl, combine remaining dry ingredients including salt, baking powder, baking soda and flour. Slowly blend into the creamed ingredients and mix until moistened. Stir in nuts if desired.
Pour batter into prepared pans, filling each until 2/3 full. Bake for 30–35 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Remove from pans to cool on wire racks. Best when served warm. Store in an airtight container.
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My personal battle with banana bread is finally over! I have searched and tried so many recipes over the past few years and this one worked so well for me. It cooked up super soft and not to sweet; it is my definate favorite and a keeper!
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