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[quote=Anonymous]2 cups (about 4 large) well-mashed “overripe” (browned) bananas
1 cup sugar or (½ c. white + ½ c. brown optional)
2 eggs
1 tsp vanilla extract
1 ½ sticks unsalted butter, melted and cooled
2 cups all-purpose flour
2 teaspoons baking soda (use 1 teaspoon/cup flour)
3 Tablespoons buttermilk 
(or a mixture of 3 Tablespoons milk and ½ teaspoon vinegar which has been set out for 1 hour)
1 cup coarsely chopped pecans or walnuts toasted in butter, optional

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In a large bowl mash the bananas with a fork or the potato masher. Add the sugar and eggs and mix with a spoon until well blended. Gradually add the butter, mixing well. Stir in the flour and baking soda until well mixed and creamy. Stir in the buttermilk, then fold in the pecans or walnuts.

For the bread: Spoon batter into greased loaf pan. Bake at 300° for about 40 minutes, or until no batter sticks to a toothpick when inserted into the center of the loaf. If you get batter on the toothpick cook another 5 mins and check again. Repeat until the toothpick comes out clean. Remove from pan immediately and cool on a wire rack. (the time really depends on the oven)

For the muffins: Spoon batter into 12 greased muffin cups (they will be very full). Bake at 300° until brown and done, about 30-45 minutes (the time really depends on the oven).

Let stand about 5 minutes, then remove from pan and cool on a wire rack.
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