Bill’s Banana Bread

by Amy Montgomery on September 19, 2019

This bread is a favorite at our house year ‘round. The aroma from the oven is divine. As so many good recipes are… this recipe was given to me by a friend at church over 30 years ago. It is one of many in my treasured collection. 

1-1/2 cups sugar
1/2 cup butter
2 eggs
1/4 teaspoon salt
1 teaspoon soda
1-1/2 cups flour
1/3 cup buttermilk
3 medium ripe bananaswell mashed
1 teaspoon vanilla

One cup of chopped nuts can be added to this recipe as you add in the bananas. I recommend pecans or walnuts. While still warm, place in plastic wrap to keep moist.

  1. Cream sugar and butter with hand mixer; add eggs and mix well.
  2. In separate bowl mix salt, soda and flour with spoon.
  3. Add buttermilk and flour mixture alternatively to the creamed sugar and butter mixture. Next, add mashed bananas and vanilla. Mix well and pour into well-greased and lightly floured loaf pan.
  4. Bake at 350º for 55 minutes and then bake at 250º for 20 minutes.
  5. Cool on rack for 20 minutes and then release.

Bread can be kept at room temperature for a couple days, then needs to be refrigerated.

This recipe yields one loaf of bread. I doubled the recipe to have one loaf to give, one loaf to keep.

**Note: The original recipe calls for margarine. I do not use margarine for anything. I use salted organic butter for this recipe. Mashing the bananas with your hand mixer on low speed makes this task quick and simple.