My dad was going to throw away four overripe bananas because they were too mushy for him. (How a man with three natural teeth can find anything “too mushy” is beyond me.) His trash is my banana bread.

Banana Bread

1-1/4 cups granulated sugar
1/2 cup butter, softened
2 large eggs
1-1/2 cups mashed very ripe bananas (about 4 bananas)
1/2 cup buttermilk
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts (optional)

Move oven rack to low position so top of pan will be in center of oven. Heat oven to 350 F. Grease bottoms only of 2 loaf pans, 8-1/2-by-4-1/2-by-2-1/2 inches, or 1 loaf pan, 9-by-5-by-3 inches, with shortening or cooking spray.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda and salt just until moistoned. Stir in nuts. Divide batter evenly between pans.

Bake 8-inch loaves about 1 hour, 9-inch loaves about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

Loosen sides of loaves from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing.

– Source: Betty Crocker Cookbook