Preheat oven to 325f. Grease and flour a loaf pan.

Mash 3 large extra ripe bananas in a bowl until creamy and stir in 1 tsp lemon juice. Set aside.

In another bowl, whisk 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1½ tsp cinnamon, and 1/s tsp salt. Set aside.

In a large bowl, cream together 8 tbs butter and 1/2 cup brown and 1/2 cup white sugar.

Beat in the 2 eggs until combined. Now add mashed bananas in it.

Add in the 1½ vanilla extract and 1/2 cup buttermilk and beat until combined.

Add the dry mixture into the wet mixture. Mix gently only till its combined, do not over stir.

Add walnuts or chocolate chips if desired.

Pour the batter into the prepared loaf pan.

Bake on center rack for approximately 1 hour and 10 minutes. Check the bread after 1 hour by inserting toothpick. If it comes out clean and bread is golden on the outside take it out or if its moist, cook for another 10 minutes of so.

Brush the top of the bread with butter if desire when it comes out of the oven.

Let cool for 5 minutes and then remove the bread from the pan and place on a cooling rack to finish cooling.

All ingredients should be on room temperature.

If you feel its dry, add little bit more buttermilk.

Do not over stir the batter or it will get dry. Stir gently until the flour is mixed.

Bread tastes even better the next day as banana’s flavor become stronger.

Check the bread after around an hour.