Aadapted from The White Oak Restaurant on Buffalo Lake
1 cup butter
1 1/2 cups sugar
2 eggs, lightly beaten
4 very ripe bananas, mashed
1 teaspoon vanilla
1/4 cup buttermilk
1 1/2 teaspoons baking soda
2 cups flour
1 teaspoon salt
Preheat oven to 350º. Grease and flour two 9 x 5 loaf pans. Set aside.
Cream butter and sugar in large bowl. Combine mashed bananas with eggs, vanilla and buttermilk. Add banana mixture to butter and sugar. Mix well. Sift flour, soda and salt. Add to banana mixture. Mix till just combined...quick breads should not be beaten or over mixed.
Divide batter between two prepared pans. Bake 45-50 minutes, till bread pulls away from the sides of the pans and toothpick inserted in the centers of the loaves comes out clean. Cool.
To take this banana bread over the top, you may want to try this topping:
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup chopped pecans
Melt butter in a saucepan. Add sugar and milk and cook till thickens and becomes syrupy. Remove from heat and add nuts. Pour over bread and carefully broil till topping bubbles and browns. Attend bread while under the broiler to avoid burning the topping.