I can't believe I'm posting a recipe that involves baking. It's been way too hot to bake in the last few weeks, but a few weeks ago I did heat up the house to make this banana bread again. I originally made it on Easter for both of our family gatherings, and at both it disappeared in a flash. JR was disappointed it went so quickly and has been requesting it ever since. He describes it as "the best banana bread ever" and "bangin' good".

Whenever I buy bananas we never eat them all so I always have some on hand in the freezer. I freeze them as is with the peels on. When I need them in a recipe, I take them out and place them in a bowl of cold water until they begin to soften (generally less than 10 minutes). Peel, mash, and now they are ready to use!

Enjoy!

Here is what you'll need:

• 1 cup flour
• 3⁄4 tsp. baking soda
• 1 cup sugar
• 1⁄2 cup oil
• 1⁄3 cup buttermilk
• 1 tsp. vanilla
• 2 eggs
• 3 very ripe bananas, mashed

Preheat oven to 350F. Grease loaf pan and set aside.

Combine flour and baking soda in a small bowl.

In a large mixing bowl, combine remaining ingredients. Add dry mixture and mix until just combined, being careful not to overmix.

Pour batter into loaf pan. Bake for 60-65 minutes or until a knife or toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before cutting.

Source: Adapted from Saveur and What's Cooking Chicago via Carries Sweet Life