The Best Banana Bread

This recipe, from Midwest Made, is at least one of the best.  This will be my go to recipe in the future.

• 1 3/4 cups (400g) mashed, very ripe bananas (I used 3 1/2 bananas)
• 3/4 cup plus 2 T (196g) firmly packed dark brown sugar
• 1/2 cup (112g) vegetable oil
• 1/2 cup (75g) well-shaken buttermilk, at room temperature
• 2 large eggs
• 1 T dark rum, optional (I omitted it)
• 1 tsp pure vanilla extract
• 2 cups plus 2 T (272g) unbleached all-purpose flour, spooned & leveled
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 3 T (38g) granulated sugar, for sprinkling

1. Position a rack in the lower third of the oven and preheat it to 325 degrees, preferably on convection.
2. Spray a 9×5-inch with nonstick cooking spray and line it with parchment paper with a couple of inches of overhang on the long sides. Lightly coat the parchment with nonstick cooking spray.
3. In a large bowl, stir together the mashed bananas, brown sugar, oil, buttermilk, eggs, rum (if using), and vanilla.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Pour the dry ingredients into the wet and fold until just blended.
6. Pour the batter into the prepared pan.
7. Place the granulated sugar in a small bowl.
8. Using your fingertips, sprinkle water over the top of the sugar. Work the water into the sugar, pinching it together, until it begins to resemble snow. (It should barely hold together when it is pinched together.) To add additional water, sprinkle water over the top using the opposite (clean) hand.
9. Sprinkle the dampened sugar over the batter, aiming to get it clumped up together in spots.
10. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes in a standard loaf pan.
11. Let cool for 20 minutes in the pan, then use the parchment paper to lift the loaf out of the pan and cool completely on a wire rack.