From the Riverside Cup of Tea Restaurant (1997–2003), a quaint Old English-style tea room near Riverside Park. Judy has amended it slightly, using butter instead of margarine and adding cinnamon, nutmeg, and Half & Half.
To make sour milk, place 1 tablespoon lemon juice in a measuring cup and fill to the 1/2 cup line with milk. Stir slightly and set aside for a few minutes.
Preheat oven to 325°.
Grease and flour a 9x5 inch loaf pan.
Cream butter and sugar.
Beat in vanilla and eggs.
Add bananas and milk, mix until incorporated.
Fold in flour, salt and baking soda.
Fold in nuts.
Pour into prepared loaf pan.
Bake at 325° for 1 hour (start checking for doneness at about 50 minutes; cooking time will vary depending on your oven).
Test by inserting a toothpick; when it comes out clean it is done.
Chef's notes: If you have a larger loaf pan you will need to adjust your time. Use two loaf pans and cut the time to about 40 minutes to make two short loaves.
Nobody makes banana bread like Judy. Luke swears no one's banana bread is as good as his nanny' s.
I love banana anything