Making this bread also usually results in me giving my husband a lecture. He loves the top crust. Whenever he has some he cuts it in some weird way to maximize the amount of top crust. This drives me insane. I had to cut 2 slices before I good get a decent piece to take a picture of. Anyways, my nagging has not resulted in any change in how this banana bread is cut. It reminds me of how me and my brother banned my father from cutting Puran Puri (an Indian dessert made from lentil that is a big circle and cut into pieces to eat). He would cut it in the most weird ways...sometimes like it was a pie. It should be cut in squares...simple.
I hope you give this a try. It's very easy to make and makes quite a lot, although it doesn't last very long in our home.
Adapted from Martha Stewart's Baking Handbook
3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 tbsp vanilla powder
2 cups sugar
1 1/3 cup canola oil
3 medium ripe bananas, mashed
1/2 cup buttermilk (I mixed 1/2 tbsp lemon juice and enough milk to make 1/2 cup and let sit for a few minutes)
Preheat oven to 350 F. Grease 2 loaf pans or one bundt pan. Whisk together flour, baking soda, salt and vanilla powder.
In the bowl of an electric mixer, using the paddle attachment, mix together eggs, sugar and canola oil on medium-low speed until combined. Add the dry ingredients and mix on low speed until just combined. Add the bananas and buttermilk. Beat on medium until just combined. Pour into prepared pans and bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan. Remove from pans and allow to cool completely on a wire rack.