- 5 or 6 very ripe Bananas
- 4 cups Brown Sugar
- 1/2 tsp. Salt
- 3 1/2 cups All-purpose Flour, Sifted
- 8 large Eggs
- 1 cup Vegetable Oil
- 2 1/2 cups Buttermilk
- 2 tablespoon Baking Soda
Makes 2 Loaves
Pre-heat oven to 275-F degrees.
In a large mixing bowl, blend bananas, sugar, and salt until creamy in texture. Gradually blend in flour and eggs, alternating between ingredients as you blend with an electric mixer.
In a small bowl, combine the oil and buttermilk with the baking soda. When thoroughly mixed, add to the banana-and-flour mixture and continue to blend.
Pour the dough into two, well-oiled 9-inch by 5-inch by 13-inch loaf pans. Make sure to fill the pans only about half full. Slowly bake for 2 1/2 to 3 hours, or until a knife inserted in the center of the loaves comes out clean. Cool for about 30 minutes on a wire rack, then invert to continue cooling.
Store in an airtight container. Slice to serve.