YUM!!! I wish this blog has smell-o-vision!
I've tried a couple of recipes - and this one is definitely the winner, hands down. The bread is moist all through, and the crust has a sugary crispness that is just the perfect finish. (I eat Banana Bread from the bottom, up - savoring the top as I go - kinda like the top of a muffin!)
KAT'S BANANA BREAD
1 cup sugar
2 cups flour
1 tsp baking soda
1 tsp salt
1 cup banana (2-3 bananas, depending on size)
1 tbsp vinegar, plus milk to make a 1/2 cup in total (let sit 15 minutes)
Preheat oven to 325 degrees. Mix together your vinegar and milk and set aside. Prepare your bread pan with a spray of cooking spray and a light coating of flour - to prevent sticking.
Meanwhile, in a large bowl, combine sugar, flour, soda, salt and eggs. Add milk mixture and mix well to combine. In a small bowl, smash bananas until creamy. Add bananas to batter. Mix to combine. Pour into bread pan. (Lick the spoon! It's even better than cake batter!) Bake in the oven for approximately 70-80 minutes, until a toothpick stuck in the center comes out clean. Cool on a wire rack. Slice, and serve with a huge glass of iced cold milk!
To store: Wrap bread in a tin foil, and keep 3-5 days.