A delightful banana bread recipe with a nutty topping and a moist texture.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures easy removal of the bread after baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mash the bananas in a separate bowl and mix in the eggs, vanilla extract, and buttermilk.
Use a fork to mash the bananas to your desired consistency.
Combine the wet ingredients with the creamed butter and sugar mixture.
Mix gently to avoid overworking the batter.
Sift together the flour, baking soda, and salt, then fold into the wet mixture.
Sifting the dry ingredients ensures a lump-free batter.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the bread at the 50-minute mark to avoid overbaking.
In a saucepan, melt the butter for the topping, then stir in the brown sugar and milk. Cook until syrupy.
Stir constantly to prevent the sugar from burning.
Remove the bread from the oven and pour the topping over it, spreading evenly. Sprinkle with chopped pecans.
Ensure the topping covers the entire surface for a uniform flavor.
Place the bread under the broiler for 1-2 minutes until the topping is bubbly and golden.
Watch closely to prevent burning.
Let the bread cool before slicing and serving. Enjoy!
Cooling allows the flavors to settle and makes slicing easier.
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