This recipe for banana bread is so good. It’s moist, slightly sweet and not overpoweringly banana. I love it, I’ve made this 3-4 times since I’ve found it about a few months ago. I’ve bought bananas for the sole purpose of making this bread. Please try it, you won’t be sorry. As you can see from the pictures I used two pans, one mini-loaf pan and a normal muffin tin. You can make this as a normal sized bread loaves too but you will need to increase the oven time by about 10-15 minutes at least. Also, if you don’t have buttermilk on hand, just add a teaspoon of vinegar OR lemon juice to normal milk and give it a whirl and you’ll have some buttermilk substitute.