Preheat the oven to 350°F. Lightly spray two 8x4 inch loaf pans with non-stick cooking spray and set aside.
In a large bowl whisk together the flour, sugar, baking powder and salt and set aside. In another bowl, whisk together the eggs, buttermilk, oil and bananas.
Add the banana mixture to the dry ingredients and stir until just combined. Divide the batter between the two prepared loaf pans and bake for 50-55 minutes, or until golden brown and a toothpick inserted in the center of one of the loaves comes out clean.
If you don’t have any buttermilk, you can substitute with one cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
I like to blend the liquid ingredients together with an immersion blender as it’s a bit faster, but the bread will work just as well if you prefer to just mash the bananas and whisk in the rest of the wet ingredients.