Banana Bread

This recipe is from Alexandracooks.com. We have been going through bananas like a bunch of monkeys lately! I had to hide some from my kids in order to let them ripen enough for this bread. I love buying bananas because if they go bad, I can just take off the peel, wrap them in foil and freeze them for smoothies or for this bread. I like them really ripe so the bread is extra sweet. I have another version of this banana bread with a sprouted whole wheat flour and honey that we prefer, but this is great for that fluffy, sweet, typical banana bread.

Ingredients

• 2 cups sugar
• 1 cup butter, softened or melted in microwave if you are short on time
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon course sea salt
• 4 eggs
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk (see recipe if you don’t have buttermilk)
• 1 quart or 6-8 mashed bananas

Directions

Preheat oven to 350 degrees.

Generously butter 2 loaf pans.

Cream butter and sugar with a stand mixer or in a large bowl by hand until light and fluffy.

In a separate bowl, whisk together flour, baking soda and salt. Set aside.

If using a stand mixer, continue mixer on low and add eggs one at a time. If by hand, add eggs into bowl, mixing after adding each egg. Add vanilla, buttermilk and already mashed bananas.

Add half of the flour mixture to the stand mixer or large bowl until well incorporated. Add the remaining half and mix well.

Divide batter between two pans.

Bake for 1 hour or until inserted toothpick comes out clean.

Let cool and then serve plain or with butter.