This recipe is based on one that was in Sunset Magazine's first volume of Favorite Recipes which was published in 1969. Those were the good old days at Sunset and I miss that old magazine. I often double this recipe so that I can bake two loaves and am including the measurements for 2 loaves as well as for one loaf. A tip for recipes like this that use a small amount of buttermilk. If you don't normally keep buttermilk in your refrigerator, you can use powdered buttermilk. It keeps a very long time on the pantry shelf.
One Loaf: Two Loaves:
2 1/4 cups sifted flour 4 1/2 cups sifted all purpose flour (570 grams)
1 tsp baking powder 2 tsp baking powder
1/2 tsp baking soda 1 tsp baking soda
1/2 tsp salt 1 tsp salt
1/3 cup unsalted butter 2/3 cup unsalted butter (150 grams)
3/4 cup sugar 1 1/2 cups granulated sugar (330 grams)
2 large eggs 4 large eggs
1 cup mashed banana 2 cups mashed banana
1/4 cup buttermilk 1/2 cup buttermilk
1/2 tsp vanilla 1 tsp vanilla
Butter and flour one or two 9x5 loaf pans. Preheat the oven to 350ºF. Cream the butter and sugar. Add the eggs to the butter mixture, one at a time, beating well after each. Add the buttermilk, vanilla, and mashed banana. Sift the flour and measure it into another bowl. Add the rest of the dry ingredients to the bowl with the flour and whisk to mix. Fold the dry ingredients into the wet ingredients until just combined. Place in the loaf pan. Bake for about an hour, until a toothpick comes out clean. Place the pan on a cooling rack and cool 10 minutes. Then remove the loaf from the pan to finish cooling.
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