This is the canonical banana bread of my people, or at least of me -- it's what my mom always made when I was a child, and generally what I still make today. The recipe card I copied it off of says that it's from Southern Living magazine, probably in the late 1970s or very early 1980s; it has accreted annotations since then.
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 eggs
- 1/4 cup sour cream
- 2 T milk (or rum; the original lists rum as the preferred variant, but I always use milk)
- 1 t almond extract (there is an annotation from my mom that this is not optional)
- 1 1/2 cups buckwheat flour
- 1/4 cup plain flour, or additional buckwheat flour if doing gluten-free
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1 cup mashed overripe bananas (this is about 2 average bananas)
- 1 1/2 cups chopped pecans (the orignal says these are optional; my mom disagrees)
In your second-largest mixing bowl, combine the dry ingredients. Add these to the butter/sugar/liquid bown a bit at a time, alternating with some of the mashed bananas, and mixing well after each addition. Stir in the optional pecans.
Pour the batter into a greased 9-inch loafpan or thereabouts, and bake at 325 degrees until an inserted toothpick comes out clean. The recipe claims that this will be done in an hour and ten minutes, but it always takes longer than that for me. If baked in a cake tin because there is no loaf pan handy, it will be done in 45-50 minutes or so. There's also a suggestion to cover with foil after half-done baking to prevent overbrowning; whether this is actually useful will depend on your oven.
The bread will be a bit crumbly if you use no wheat flour at all, but only a bit.