Just the best Banana Bread

Guys, this is the banana bread that is my go to in the mornings. Need muffins for a school party? Done. Want to change up the usual breakfast? This is perfect to make the night night before and keep in the fridge.

Confession: I’ve made this so often I had to think about the recipe and write it down as I went for you.

But here it is, and it makes a nice loaf or 12 muffins. Your call, do what you need.

Yields: 1 loaf
Bake time: 350° for 50-60 minutes

Ingredients:

• 1 stick (1/2 cup) unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs, lightly beaten

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground nutmeg

• 2 over-ripe bananas

• 1/2 cup buttermilk (I make it by adding 1 tablespoon lemon juice to 1/2 cup milk and letting it sit for a few minutes because I never have it on hand)

Instructions:

1. Preheat oven to 350°F (177°C) and grease and flour a 9x5 inch loaf pan.

2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.

3. With the mixer running, add in flour, baking soda, baking powder, salt, and nutmeg.

4. Pour batter into prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  
   For muffins, bake about 20 minutes, they’ll get golden on the top and then you know they’re done.

5. Let it cool in pan for 10 minutes before turning out to a cutting board to cool completely.