I had this banana bread at a restaurant in Los Angeles, I was lucky enough to get the recipe, but when I got to my kitchen, it was a little hard for the home cook to follow. My version is a little simpler and a little yummier.
It works best if you can measure your ingredients, but I put the conventional measurements after the ingredient.
Preheat a convection to 325°. If you don't have convection use 350°.
Grease a 9X13 pan with butter or non-stick spray.
In the bowl of a stand-up mixer whisk together flour, brown sugar, baking soda and baking powder.
In a separate medium bowl combine bananas, butter, eggs, vanilla and buttermilk. Whisk until smooth, some lumps are okay, do not over mix.
Immediately before you bake, add banana mixture to dry ingredients. Pour into prepared pan and put directly into ready oven.
Bake for 20 minutes. check with toothpick. It should be almost clean. Bake for an additional 5 minutes and the toothpick should be clean.
Remove from oven and cool in pan for 10 minutes. You can cut and serve warm or at room temperature.