Ann's Banana Bread

Banana bread. Look at that crackly crust!

This is the best banana bread I have ever had.  Last year, Ann baked it for an event. I promptly scarfed down 3 slices, and then I begged her for the recipe. It is definitely a treat (just look at the ingredient list, and that's after I modified it a bit to make it slightly healthier).  Nevertheless, it's worth the indulgence.

Ann's Banana Bread (the best!)

Ingredients

½ c. butter (1 stick)

1 cup sugar, plus a bunch extra for sprinkling. (Can use less if you want)

2 eggs

¼ c. sour milk or buttermilk*

1½ c. flour (I used 1 cup all-purpose and 0.5 cups white whole wheat)

¾ t. baking soda

½ t. salt

1 c. mashed bananas (about 2 large)

1 c. pecan pieces (optional)

2 T. vanilla extract

 

1.  Cream butter and sugar together.

2.  Add eggs and vanilla and mix well.

3.  Mix flour, baking soda, and salt together.

4.  Add dry mixture alternately with sour milk and bananas.

5.  Mix butter/sugar/egg/vanilla mixture.

6.  Sprinkle a heavy layer of sugar on the top of the loaf.  This will make a crackly crust.

Use a larger loaf pan—this recipe makes too much batter for a small loaf pan.  Bake at 350 degrees for about one hour.  Makes one generous loaf.  Use a thin knife in the center of the loaf to test for doneness.  This bread can stay in the fridge for months without getting spoiled, and it freezes beautifully.

*If you do not have sour milk or buttermilk, add about a tablespoon of lemon juice to plain milk and let it curdle for a few minutes before adding the milk to the mixture.