Banana bread

I'm not sure who's recipe this was originally, but I got it from my mom. It's the easiest, most moist banana bread I've ever had. Whenever my bananas get a little too ripe, I chuck them in the freezer, peel and all and so I always have bread-ready bananas on hand. I also think the key to this making this bread right is to have all of your ingredients at room temp. I leave the eggs and butter out overnight and take the buttermilk out of the fridge a couple hours before I bake. I have also substituted brown sugar for the white sugar and it really amped up the favor of the bread. I've never been a fan of nuts in my bread, so I leave them out although the recipe says you can add chopped walnuts if desired. If prefer to make this a banana cake, I use cake flour instead of AP flour and bake in a 9 x 13" pan and shorten the baking time by 10-15 minutes.

1/2 c. unsalted butter
1 c. sugar
2 eggs
2-3 bananas
2 c. flour
1 1/2 tsp kosher salt
1 tsp baking powder
1 tsp baking soda
1 c. buttermilk
1 tsp vanilla
1 c. chopped walnuts (optional)
*It's not on the original recipe, but I add a 1/4 tsp of fresh grated nutmeg

Preheat oven to 350-degrees

Cream butter and sugar. Add eggs one at a time. Add bananas.
Sift dry ingredients together. Add dry mixture and buttermilk alternately to banana mixture until incorporated. Add in vanilla and nutmeg. The batter shouldn't be completely smooth.

Bake in a buttered loaf pan for 50 minutes, or until a toothpick tester comes out clean.

*I think my mom separates this into two loaves, but I prefer a big fat loaf as opposed to a short squat one. It's up to you. I think you'd have to shorten the baking time for that, too.