Top notch. Those are the words Jeremiah used to describe this banana bread when he tried it after I first made this recipe. He’s a bit of a food snob, and an excellent cook himself, so this is high praise indeed coming from him. Especially since I’ve made many, many loaves of banana bread during our time together, most of which turned out pretty good, and he’s never lavished them with such a title. But he’s right, I don’t know why this hasn’t been my go-to recipe all along, because it really is top-notch. This recipe comes from Eila Anderson Williams (1913-1991), and my grandmother, Ann Williams Stephens, notes that…