Best Banana Bread

• 1/2 cup sugar
• 1/2 cup shortening
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 medium overripe bananas (can be frozen, but thaw them first!)
• 2 cups flour
• 1/4 teaspoon salt & pepper to taste
• 1 teaspoon vanilla

1. Preheat the oven to 350 degF. Butter and flour two medium-sized loaf pans (or, 1 large loaf pan, or 3 small/mini loaf pans).
2. Sift the dry ingredients together in a bowl and set aside.
3. Mash the bananas in a bowl and set aside.
4. Cream the sugar and shortening together until well-mixed and fluffy.
5. Add eggs, one at a time, until fully incorporated.
6. Add the buttermilk (use real buttermilk if you can, it gives the best results!) and mix until well-combined.
7. Add the dry ingredients to the wet in 3-4 batches, mixing each time until just incorporated.
8. Add the mashed bananas and the vanilla, mix until evenly distributed in the batter. rnrnIf you like, you can add semi-sweet chocolate chips, walnuts, or pecans at this point. Or if you're making multiple loaves, try sprinkling something different into each loaf. I guarantee there's no wrong way to add chocolate to this bread!
9. Pour batter into loaf pans until about 1/2 to 2/3 full. Bake at 350 degF. 45-60 minutes for larger pans, 25-30 minutes for smaller pans. Bread will be done when a toothpick inserted into the middle comes out clean.

sugar, shortening, eggs, buttermilk, baking soda, baking powder, overripe bananas, flour, salt, vanilla

Taken from food52.com/recipes/17842-best-banana-bread (may not work)