Instructions

• Position an oven rack in the center of the oven and preheat the oven to 350°F.
• Grease the bottoms and about halfway up the sides of two loaf pans; set pans aside.
• In a large bowl, cream together 1/2 cup softened butter and 1 1/4 cups granulated sugar until light and creamy.
• Add the 2 large eggs to the butter-sugar mixture and mix until blended.
• Stir in 1 1/2 cups mashed ripe bananas (about 4–5 medium) until combined.
• Add 1/2 cup buttermilk and 1 teaspoon vanilla to the bowl and mix until well blended.
• In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt to distribute the dry ingredients evenly.
• Add the dry ingredients to the wet ingredients and stir gently until just combined; do not overmix.
• If using, fold in 1 cup chopped nuts or 1 cup semi-sweet chocolate chips.
• Divide the batter evenly between the two prepared loaf pans and smooth the tops.
• Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the pans from the oven and let the loaves cool in the pans on a wire rack for about 10 minutes. Run a dull knife or spatula around the edges to loosen, then remove the loaves from the pans.
• Transfer the loaves to the wire rack and allow them to cool completely, about 2 hours, before slicing.