Spray or butter a 9 x 5 loaf pan then sprinkle evenly with a tablespoon of sugar. This creates a delicious outer coating. Set aside.
In a large bowl mash the bananas with a fork. I use a fork to do this. It should measure roughly 1 ½ cups.
Stir in the oil.
Stir in 1 cup of sugar, eggs, buttermilk, and bourbon into the bowl. Mix until it’s all combined.
Sprinkle in the baking powder, baking soda, and salt and stir. Mix in the flour until the flour is just incorporated then stir for 50 strokes.
Pour batter into the prepared pan and spread evenly. Sprinkle remaining 1 tablespoon sugar evenly over the top.
Place the pan onto a baking sheet (for easy removal and bake for 60 - 70 minutes, or until a toothpick inserted in the center comes out clean. You can start checking at 60 minutes because ovens do vary, but make sure the top is golden brown. Cool in the pan for 15 minutes then carefully turn out the banana bread onto a wire rack to cool.
*Don’t have buttermilk? Make it yourself. For this recipe add scant ½ teaspoon lemon juice or vinegar to the milk and let it sit while you prepare the other ingredients.**Due to the incredible high price of vanilla lately, I have been using bourbon as a substitute.