Banana bread was one of the few things my mother made from scratch, and I loved hers. Sadly, I lost her recipe, so my daughter and I went in search of a new one, one grandmother-worthy. I wish I could remember in which cookbook we found this one. All I know is that this has become our family standard, worthy of its name.
1In a large mixing bowl, cream together butter and sugar.
2In a medium-size bowl, mash bananas.
Beat eggs; add to bananas along with vanilla and buttermilk.
Mix well, then add to mixture in the large mixing bowl.
3In a third bowl, sift together flour, salt, and baking soda.
(Confession: I never sift them, and I don't dirty a third bowl.)
Add to banana mixture; mix well.
4Grease and flour 2 large loaf pans or 4 - 5 mini loaf pans.
Distribute batter evenly amongst them.
5Bake at 350 degrees F until bread pulls away from the sides: 45 - 50 minutes for a large loaf; 30 minutes for a mini loaf. DON'T OVERCOOK!
6About 10 minutes before the bread is done, begin making the topping. In a 1-quart saucepan over medium heat, melt 6 Tbs. butter. Stir in the brown sugar and milk. Cook until very syrupy. Stir frequently, if not constantly.
7Remove syrup from heat. Stir in nuts. Pour over warm cooked bread, spreading topping to all corners. Broil until brown and bubbly, about 1 minute.