We love bananas, but not ripe ones. I end up baking banana bread often when the banana stash is no longer edible as is. That’s when bananas are perfect for banana bread, and like a butterfly, they make their transformation from mushy and mealy to county fair prize-winning banana bread. I  have determined that this is my favorite recipe for when I make it in a long loaf pan by Kitchen Aid. The recipe makes one beautiful loaf that has height, character and most importantly, flavor.

It slices so beautifully and can be cooked, then stored in the freezer to save for a later time, and it will taste as fresh and delicious as the day you baked it.

This loaf pan is my favorite, 12 inches long by 4 inches wide, made by Kitchen Aid .

If you pre-slice the loaf into thick pieces in advance, you can more accurately keep track of calories, than if you slice as you go.

I love the crevasse down the middle of the loaf that shows up every time.

You would think that as many times as I have made this, I wouldn’t get so excited about it.  I just love the look of freshly baked banana bread.

And that love is confirmed when I take a bite of it!

Best Ever Banana Bread

• 1-1/4 cup sugar
• 1/2 cup butter, softened to room temperature
• 2 eggs
• 1-1/2 cup mashed up very ripe bananas
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup chopped pecans

Heat oven to 350° F. Grease bottom and sides of long, narrow loaf pan. Mix ingredients together in stand mixer in the order listed.  Bake for approximately 70 minutes. Loaf pan sizes and ovens vary, so make adjustments as needed.

This is the recipe on back of Gold Medal All-purpose Flour. I support their claim for the title of Best Ever Banana Bread.