but I love banana bread! I peel the bananas really quickly so that I can get through the nastiness that is the banana smell. I've modified the recipe that my mom always made from The Silver Palate Cookbook. I'm really particular about the condition of bananas when I eat them so I tend to have a bunch in the freezer- once they are ripe (more than the perfect yellow, non-bruised banana), I won't eat them, so I tend to make a lot of bread!
adapted from The Silver Palate
1 stick of unsalted butter
1 cup sugar
1 cup mashed very ripe bananas (I use 3-4 whole bananas)
2 cups flour (1 cup all purpose; 1 cup white whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt (I use less)
1/2 cup sour cream (or buttermilk)
1 tsp vanilla
1/8+ tsp nutmeg
1/2 tsp cinnamon
1 tbsp flaxseed, optional (I didn't grind it up, just threw it in whole)
1. Preheat oven to 350.
2. Spray 2 loaf pans with cooking spray (you could make 1 large one instead)
3. Cream butter & sugar together.
4. Add eggs and beat well.
5. Add mashed bananas, mixing thoroughly.
6. Sift dry ingredients and add to banana mixture. Stir until just combined.
7. Add sour cream (buttermilk), vanilla, nutmeg, cinnamon & flaxseed and mix until just combined.
8. Pour into prepared pans and bake 25-30 minutes or until knife comes out clean. This time, I baked the loafs for at least 35 minutes-- it still looked pretty gooey when I the buzzer sounded at 25 minutes.
These also make great muffins, both of which freeze well. With the muffins, I freeze them and pop one into the toaster in the morning. It's a great breakfast on the go!