Banana Bread

Preheat your oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan with butter or oil, then lightly dust with flour.

In a large bowl, mash 3-4 very ripe bananas thoroughly with a fork until smooth, then stir in the melted butter or oil, beaten eggs, sugar or honey, and vanilla extract until well combined.

Add the sour milk or buttermilk to the wet ingredients and mix until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and instant nonfat dry milk powder until evenly combined.

Gently fold the dry ingredients into the wet banana mixture using a spatula, stirring just until no dry streaks remain; do not overmix to ensure a tender crumb.

Fold in the walnuts and raisins until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula, and sprinkle a little white sugar over the surface for a lightly crisp crust if desired.

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean; allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.