Preheat oven to 325 degrees F. In a mixing bowl, cream the butter and the sugar.
Add in the mashed bananas and eggs. Mix together until well combined.
In a separate bowl. mix together the flour, baking soda, and salt.
Add the flour mixture and the buttermilk alternately to the wet mixture, and mix with a hand mixer on low or by hand until combined. (If you're adding chocolate chips/nuts, add to mixture and hand stir to combine.)
If baking in regular-size loaf pans (split batter in half between the two.) If using mini loaf pans, fill each cavities about half way.
If baking in regular-size loaf pans, bake at 325 for 40-45 minutes. (Some have stated their ovens do better at baking for 50-55 minutes.) If baking in mini loaf pans, bake at 325 and begin checking after 20 minutes with a toothpick to see if it comes out clean. (Because each mini loaf size is different like mentioned above.)
How long does banana bread last?Banana bread can sit out on the counter for four days. However, I prefer to put it in a container after a day or so, to prevent it from drying out and even refrigerate it to help it last longer. (But honestly, it never lasts more than a day in our house anyway!)How to Freeze Banana BreadYou can freeze banana bread for up to 3 months, as long as it's stored correctly! It's best to store, wrapped, in a freezer bag, freezer paper or even a vacuum-sealed bag. (Just remember to choose the setting that won't flatten it out while removing the air.)Can you use too many bananas in banana bread?YES! Using too much banana can make the bread soggy and too dense. This recipe calls for only 3 bananas (about 1 1/2 cups of mashed bananas).How do you ripen bananas?If you have bananas that are not ripened but you want to make banana bread, place the bananas, still in the peels, on a baking sheet and bake in the oven at 300° until they turn black.