What could be a better example of standard American baking than the banana bread recipe in Betty Crocker’s 4oth Anniversary Edition Cookbook?  Here is a slight adaptation which makes one 9 x 5 inch loaf and takes about 1.25 hours to bake.

1.25 cups sugar

0.5 cup (1 stick) salted butter, softened

2 eggs

1.5 cups mashed very ripe banana (2 very large)

0.5 cup buttermilk

1 tsp. vanilla

10.8 oz. (2.5 cups) all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup chopped pecans or walnuts

Position a baking rack at the lowest position in the oven and preheat it to 350 degrees.  Grease a 9 x 5 inch loaf pan with cooking spray.

In the bowl of a stand mixer, cream the sugar and softened butter.  Add the eggs and mix well.  Add the mashed bananas, buttermilk, and vanilla and mix well.

In a separate bowl, mix together the flour, baking soda, and salt.

Add the dry ingredients to the mixing bowl and mix until barely combined.  Stir in the nuts.

Pour the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 1.25 hours.  Cool completely before slicing.