Banana Bread

Banana Bread is the best thing to do with your brown bananas. The more ripe the bananas the moister the bread. Everyone has a recipe they go to. I did for years, then I realized I wasn't a big fan of banana bread. So like I do with most recipes I made some changes. Now I cant pass up a nice warm slice with some Brummel and Brown Yogurt Butter.

Ingredients
1 1/4c sugar
1/2c butter or margarine softened
2 eggs
3 medium very ripe bananas
1/2c buttermilk
1tsp vanilla
1 1/4c whole wheat flour
1 1/4c AP flour
1tsp baking soda
1tsp salt
1tbsp brown sugar
(Optional) add 1c chocolate chips or blueberries or walnuts

Method
Grease/ spray 2 loaf pans. Mix sugar and butter, add eggs until well blended. Mix in bananas, buttermilk, and vanilla; beat until smooth. Mix together dry ingredients, stir into wet mixture. Divide batter evenly between pans. Top with brown sugar. Bake at 350° in a low position of the oven so bread tops are in center. Bake for about 1hr or until toothpick comes out clean.. Cool on wire rack. Loosen sides of pans and remove from pans. Cool completely for 2 hours top side up.
Bread can be kept at room temp for 4 days
Refrigerated 10 days