Banana Bread

Preparation

1. <p>Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches (see Kitchen Tips). Be sure to only grease the bottom of the pan and leave the sides ungreased so the batter can properly rise.&nbsp;</p>
2. <p>Peel bananas, break into pieces and place in a medium bowl. With a fork or potato masher, mash banana until smooth. Mash enough bananas to yield 1 1/2 cups.</p>
3. <p>In large bowl, beat sugar and softened butter with electric mixer on medium speed until fluffy and thoroughly mixed, scraping down side of bowl occasionally. Add eggs and beat until smooth and thoroughly blended.</p>
4. <p>Add the 1 1/2 cups mashed bananas, buttermilk and vanilla. Beat until smooth.</p>
5. <p>Using a spatula or spoon, gently stir in flour, baking soda and salt just until moistened. It’s ok if there are some lumps and flour streaks.&nbsp;</p>
6. <p>Gently fold in nuts. Pour evenly into pan(s).</p>
7. <p>Bake about 1 hour or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans on cooling rack.</p>
8. <p>Using a dinner knife, gently go around the edges of the pans to loosen the sides of the loaves from the pans. Once loosened, carefully invert one pan onto your hand, protected by an oven mitt, and tap the bottom of the pan lightly to release the loaf. Remove the loaf from the pan and place it top side up (the side that was facing up during baking) on a cooling rack. Repeat with remaining loaf. Cool completely, about 2 hours, before slicing.</p>
9. <p>Serve with butter. Tightly wrap completely cooled bread and store at room temperature up to 4 days or refrigerate up to a week. Makes 2 loaves (12 slices each).</p>

Tips

• This banana bread can also be baked in one 9x5-inch loaf pan. Follow recipe as directed except increase bake time to about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Makes one 9-inch loaf, 24 slices.

• Looking to make mini banana breads? Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.

• For this classic banana bread recipe, store peeled, overly ripe bananas in the freezer until you have enough to make bread. Thaw in the refrigerator before mashing.

• Cut up thick slices of the banana bread and freeze them for a lunch box treat or for an on-the-go breakfast, toasted and spread with peanut or almond butter.

Nutrition Information