1/2 cup butter
1 cup sugar
1 1/3 cup overripe bananas usually 3-4 bananas, mashed
1 1/4 cup sifted flour
1/2 tsp salt
1 tsp baking soda
(Optional add 1/2 cup of chopped nuts)
Cream butter and sugar. Beat in eggs and then the mashed bananas. Add dry ingredients and bled thoroughly but do not over-mix. Pour into a greased and floured loaf pan, or 3 mini loaf pans. Bake at 325 for 45-55 minutes (convection is 300 degrees for 65 minutes). Test for doneness (a bamboo skewer poked in should come out clean).
(It may need to cook longer in the regular oven; it’s been a while since we’ve done a non-convection batch. If doing the mini loaf pans, check for doneness 10 minutes early.)
A tip from Americas test kitchen: if your bananas aren’t overripe but you want to make banana bread now, you can simulate the ripening effect by putting the bananas in the oven while it preheats for up to 10 minutes. The skins will get black and there may be some extra liquid, but that’s fine, you will have released more of the sugars that are released in the ripening process.