My favorite banana bread recipe is one that my Mom always used. It's in a Watkins cookbook from the 40s. One of the great things about it is that it calls for sour milk, which adds a great tang to the sweetness of the bananas. I usually don't have sour milk handy, so I add a teaspoon or two of lemon juice or apple cider vinegar to the milk to curdle it. It's just good. I still have the cookbook and I won't use any other recipe even if I tweak it sometimes with mini chocolate chips instead of nuts.

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