My husband loves banana bread, and it’s a great way to use up bananas that are overripe so they don’t go to waste. When bananas are completely brown on the outside and mushy, they are also extremely sweet. They also keep well in the freezer, so what I usually do is take those overripe bananas, peel them, and put them in a baggie in the freezer until I have enough bananas or enough time to bake. (They’re also great for smoothies!) Original banana bread recipe from here.
113g (1/2 cup) butter
1 cup sugar
1 cup mashed bananas (about 3)
60mL (1/4 cup) buttermilk (in Japan: mix 5mL lemon juice with 55mL milk and let sit 5 minutes before use)
1/2 tsp vanilla
1-3/4 cups flour (Japan: mix strong and weak flours)
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
Cream butter and sugar. Add eggs, bananas, buttermilk, and vanilla and mix well.
Add flour, baking powder, salt, and baking soda and mix until combined.
Bake at 180C/350F for about 1 hour, or until a toothpick inserted in the middle comes out clean.