Banana Bread

All ingredients should be at room temperature.

Ingredients

• 3 large extra-ripe bananas (about 1 1/2 cups mashed)
• 1 teaspoon lemon juice (or white vinegar; or omit — it just brightens the flavor)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 cup white sugar
• 1/2 to 3/4 cup brown sugar (or use all white sugar + 1 teaspoon molasses for a similar caramel note)
• 8 tablespoons (1 stick) butter, softened
• 2 eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 teaspoons lemon juice or vinegar, let sit 5 minutes; or 1/2 cup plain yogurt thinned with a splash of milk)

Directions

1. Preheat oven to 325°F. Grease and flour a loaf pan.
2. In a medium bowl, mash the bananas until creamy and stir in the lemon juice. Set aside.
3. In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. In a large bowl, cream together the butter and both sugars. Beat in the eggs until combined.
5. Fold in the bananas, then add the vanilla extract and buttermilk. Beat until combined.
6. Add the dry mixture into the wet mixture. Stir gently and just until the flour is incorporated — do not over-stir.
7. Pour the batter into the prepared loaf pan.
8. Bake on the center rack for about 1 hour and 10 minutes. Cooking times may vary, so check at the 1 hour mark — a toothpick inserted into the center should come out clean and the bread should be golden on the outside.