Do you have those brown bananas that you just don’t know what to do with them? This is my favorite and go to recipe the past 20 years. I can’t take credit for this but Betty Crocker sure can.
Ingredients: 
1 1/4 cups sugar
1/2 cup stick of margarine or butter softened
2 large eggs
1 1/2 cups mashed ripe bananas (3-4 medium)
1/2 cup buttermilk*
1 teaspoon vanilla
2 1/2 cups all purpose flour**
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Directions:
1. Move oven rack to the lowest position and heat oven to 350 degrees
Grease the bottom only of two loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or one loaf pan 9 x 5 x 8. with shortening ( I used non stick spray)
2. Mix sugar and butter in a large bowl or stand mixer with flat blade attachment.
Add your eggs, mix until well blended.
Add bananas, buttermilk and vanilla.
Mix until well blended.
Stir in flour, baking soda and salt just until moistened.
Stir in nuts
Pour batter into pan.
3. Bake 8 ” loaves for ~1 hour, 9″ loaf ~1 1/4 or until toothpick inserted in the center comes out clean.
Cool for 5 minutes in pans on a wire rack.
Loosen sides of loaves from pan;
remove from pans and place top side up on a wire rack.
Cool completely before slicing.
4. Wrap tightly in plastic wrap and store at room temperature up to 4 days,
or refrigerate up to 10 days.
5. ENJOY!
Notes:
Servings: ~24 slices
Prep time: 15 minutes
Cook time: 1 hour to 1 1/4 hours depending on pan used
Total time:1 hour 30 minutes
Other: Don’t have buttermilk on hand? Mix 1/2 cup of milk with 1/2 tablespoon lemon juice or vinegar let sit for 5 minutes then add to your batter.
If you use self rising flour you can omit baking soda and salt.
I use walnuts, pecans or a medley of both and add almonds, pepitas and dried cranberries
I also LOVE adding chocolate chips and cinnamon as you can see from my pictures.
