I have a couple of baking secrets to share: First, I use powdered buttermilk. I keep the container in the fridge so I always have some on hand without having to buy a carton of the fresh stuff when I'm in the mood for baking.
Next, I'm big on getting out every single ingredient prior to starting the recipe. That way I always know if I am missing something before any disasters ensue.
Cleaning as I go is another must do for me in the kitchen. Once I'm done with a spoon or bowl, it goes in the dishwasher. I'm nearly done cleaning by the time the food goes in the oven and all that's left to do is drool over the delicious aroma of the baking banana bread.
(I'm not sure of the source other than my mom's recipe box!)
3/4 cups butter
1 1/2 cups sugar
1 1/2 cups mashed bananas
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk
Preheat the oven to 350 degrees.
Cream softened butter. Add the sugar. Mix in the bananas, eggs and vanilla.
Sift together the dry ingredients I usually just add the dry ingredients together in a bowl and wisk them together.
Add the dry ingredients to the banana mixture alternating with the buttermilk. End with the dry ingredients. Blend until just well combined.
Pour into a bread pan. Sometimes I don't want to fill the bread pan as full and I just pour the extra into mini-muffin tins. I bake those at the same time as the bread, carefully watching them as they do not need the entire bake time.
Bake 1 1/2 hours at 350 degrees. My oven runs hot so I tend to burn the top of my bread more than I like. Keep an eye on it towards the end--you want the top to be dark, but not charred.