Among all the goodies my Gramma and I would bake for Christmas every year, banana bread was her favorite. I remember taking bread to school for the teachers and staff before we went out on break and Gramma would make these little containers (plastic mesh with red and green yarn adorning the sides) to put the bread in. Everyone got a kick out of it and you can still see those containers on some of the teachers desk with things like paper clips in them! Remember when using bananas in your breads/cakes the riper they are, the better they taste. Meaning you should use the blackest bananas you can find (never use green bananas!). Here is her recipe!
-1 1/4 cup sugar
-1/2 cup softened margarine (butter works too but we prefer the taste of margarine)
-1 1/2 cups mashed VERY ripe bananas
-1/2 cup buttermilk
-2 teaspoons vanilla
-2 1/2 cups all purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup chopped walnuts
Make sure before you preheat your oven that the racks are in the lowest position. Preheat oven to 350 degrees. Spray loaf pan (9x5x3) and set aside. **You can also use mini loaf pans for personal loaves**
Cream sugar and butter together in a large bowl. Beat in eggs until well combined. Add your VERY ripe bananas, buttermilk, and vanilla. Combine until smooth. Add your dry ingredients and mix JUST UNTIL COMBINED. Mix in nuts.
Pour into prepared pan. Bake for 1 hour 15 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool for 15 minutes. Run a butter knife around the sides of the pan to loosen the loaf. Remove loaf from the pan and finish cooling (about 2-3 hours).
Slice and enjoy!