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1
Place a rack in the center of the oven and preheat the oven to 325F.
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2
Lightly mist a 9 by 5-inch loaf pan with vegetable oil spray and dust it with flour.
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3
Shake out the excess flour.
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4
Set the pan aside.
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5
Place the flour, baking soda, and salt in a large mixing bowl and stir with a fork to combine.
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6
Add the sugar and stir to combine.
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7
Add the oil, buttermilk, eggs, and mashed banana and stir until the mixture is smooth but just blended, 50 to 60 strokes.
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8
Pour the batter into the prepared loaf pan.
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9
Bake the bread until it is golden brown and the top springs back when gently pressed with a finger, 1 hour and 15 to 20 minutes.
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10
Transfer the loaf pan to a wire rack and let the bread cool for about 15 minutes.
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11
Run a knife around the edges of the bread and give the pan a few good shakes to loosen the bread.
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12
Invert the bread onto a wire rack, then invert it again onto another wire rack, so that it cools right side up.
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13
Let the loaf continue to cool for about 1 hour.
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14
WANT SOME MUFFIN MAGIC?
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15
Turn this recipe into a dozen muffins by dividing the batter into twelve muffin cups that have been lined with paper liners or lightly greased and floured.
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16
Bake the muffins at 350F until they are lightly browned around the edges and spring back when you gently press on one, 20 to 25 minutes.
