This (The Best Ever) Banana Bread is everything banana bread should be: great banana flavor without being heavy or slimy, and light in texture without being dry. I also add a sprinkle of raw sugar to the top of mine just before baking for a sweet crunch. (I save that part for last...my kids eat it first.)
Preheat oven to 350F. Grease two 9"x5" loaf pans. Set aside.
In a large bowl, combine dry ingredients (flour, baking soda, baking powder, salt, and cinnamon). Set aside.
In the bowl of a stand mixer, combine the butter and sugar. Beat until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, allowing the first egg to fully incorporate before adding the second. Scrape down the sides of the bowl.
Add buttermilk, vanilla, and mashed bananas to mixer bowl and mix to combine.
With the mixer running on low speed, gradually add the dry ingredients. Mix just until combined.
Divide batter between two prepared loaf pans and smooth the top of the batter in each. Sprinkle raw sugar over the top of each, if desired. Bake 50-60 minutes, or until a toothpick inserted in the center comes out clean. (Check recipe notes for baking instructions for muffins!)
Cool in the pan 15 minutes, then remove to a wire rack to cool completely.Enjoy!
Notes
Note on buttermilk: If you don't have it on-hand, you can do a quick substitution with vinegar or lemon juice and milk (2% milkfat or higher). Just put one tablespoon of vinegar or lemon juice in a liquid measuring cup, then pour in the milk to 1 ¼ cups. Stir, let sit 5 minutes, and then it's ready for use.Note on making muffins: Fill each well about ¾ full. I like to use cookie scoops to keep my hands clean and ensure that the muffins are all the same size. For ¾ full, I use one scoop from my large cookie scoop and one scoop from my medium cookie scoop. They'll bake up in 17-20 minutes. Makes about 32 muffins.Sometimes I bake them up in these tulip papers, which always impresses my kiddos. :)