The Best Banana Bread

Adapted from the 2007 Milk Calendar.

The bananas should have lots of black spots. Mash them well with a fork; it's overkill to purée them in a food processor. I used lime juice instead of the original lemon juice. You need some fat in the soured milk for it to thicken. ~ Susan Sampson

1 cup 2% milk
1 tbsp lime juice
2 cups all-purpose flour
3/4 cup whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each: salt, ground cinnamon
1/2 cup unsalted butter, at room temperature
3/4 cup packed brown sugar
1 egg
2 tsp vanilla extract
1-1/4 cups mashed, very ripe bananas (about 3)

Line 9-by-5-inch loaf pan with parchment, leaving some overhang. In measuring cup, stir together milk and lime juice. Set aside to thicken slightly.In medium bowl, stir together flours, baking powder, baking soda, salt and cinnamon. Set aside.In large bowl, using hand-held electric mixer on medium speed, beat butter and sugar until fluffy, 2 to 3 minutes. Beat in egg and vanilla until fluffy, 1 to 2 minutes. Beat in bananas until blended.With wooden spoon, stir in third of flour mixture until just blended. Stir in half of milk mixture until just blended. Stir in half of remaining flour mixture until just blended. Stir in remaining milk mixture until just blended. Stir in remaining flour mixture until just blended. Do not over mix. Pour into prepared pan, smoothing top. Bake in preheated 350F oven 1 hour or until tester inserted in centre comes out clean. Cool on rack 5 minutes. Remove from pan, using parchment as sling. Cool completely on rack.

Makes 1 loaf.