Best Banana Bread Ever

Serves: Many in Time: 1 hr. 50 mins.

1 1/4 C. white sugar

1/2 C. butter, softened

2 eggs

1 1/2 C. mashed banana

1/2 C. buttermilk

1 tsp. vanilla

2 1/2 C. all-purpose flour

1 tsp. baking soda

1 tsp. salt

-Move oven rack to low position so tops of pans are at center of oven. Preheat oven to 350 degrees. Grease bottom only of 9x5-in. loaf pan.

-In a large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk, and vanilla; beat with a spoon until smooth. Stir in flour, baking soda, and salt just until moistened. Pour into pan.

-Bake approx. 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling rack for 10 minutes. Loosen sides and remove from pan. Place top side up on a cooling rack and cool completely. Wrap tightly and store at room temperature for 4 days or refrigerated for 10 days.

Notes: If you don't have buttermilk on hand, substitute by measuring 1 1/2 tsp. vinegar or lemon juice plus enough milk to equal a 1/2 C. You can also bake this in two 8-inch pans for 1 hour 5 minutes. (Time adjusted for high altitude, as is the 9-inch pan baking time). I don't use nuts because my husband doesn't like them, but you can add 1 C. nuts at the end of mixing if you'd like.

My new favorite breakfast of all time: Heat one slice of banana bread. Top with vanilla yogurt, sliced banana, and sprinkle with cinnamon. It's light, it's yummy, and it's different!