BANANA BREAD

I can't begin to tell you how many times I have been asked for this recipe.  It is so very moist, and the topping stays wet and moist as well.  It is almost like a glazed banana cake, but if you haven't had it, you should definitely try it.  I also have CRaye's banana bread recipe on the blog, and it is more traditional.

1 c. butter
1-1/2 c. sugar
2 eggs
4 ripe bananas, mashed
1 t. vanilla
4 TB buttermilk
2 c. flour
1-1/2 t. baking soda
1 t. salt

Preheat oven to 350 degrees. Cream butter and sugar; beat eggs and add to sugar mixture. Add bananas, vanilla and buttermilk.

Sift together flour, soda and salt. Add to banana mixture and beat well. Pour into 2 greased and floured 9X5 loaf pans. Bake 45 to 50 minutes, or until bread pulls away from sides of pan. Cool.

Topping:

6 TB butter
10 TB brown sugar (about 2/3 c.)
5 TB milk
Chopped pecans, optional

Melt butter in saucepan. Add sugar and milk and cook until syrupy. Remove from heat and add chopped pecans. Pour over bread and place under broiler about 5 minutes or until syrup bubbles. Watch carefully; it goes from bubbles to black quickly!

*Overripe bananas may be peeled and mashed, mixed with a small amount of lemon juice and frozen in measured amounts. These are handy for baking breads, cakes, or muffins. (Thaw before using.)