My godmother always made banana bread, and I loved it. Her version had nuts, which was my only complaint. I like my banana bread un-interruptedly smooth. I never knew how to make really good banana bread myself until college. I have had this recipe memorized since college- there was no way I was forgetting it! It's from my college roommate L. I had other college roomates, but she and I are still very close, and therefore the only roommate I ever mean when I say that word. L's mom gave her this recipe.
L lost her mom way too young for both of them. She was a special lady. The best story I can tell about her is that she used to trim and pound thin raw chicken for L, then put it in individual bags to be frozen so L wouldn't have to touch raw chicken. That's such a mom thing to do- to immerse yourself in raw disgusting chicken for your daughter!!!! My mom used to do the same thing for me in horse *&^%!. But that's another story.
The bananas have to be really brown spotted, but not rotten. Unripe bananas are worthless, so don't even try! I made this the other morning before I left for work, so the banana bread was just ready as B and the kids came downstairs....it's a mom thing to do, and I dare say Mrs. M would be glad.
Adapted not at all from L's mom
2 cups all purpose flour (9 ounces)
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
3 tablespoons melted butter
4 over-ripe bananas
Melt 3 tablespoons of butter. Mash bananas in the bowl, and add all the other ingredients. Spray a pan with butter spray. Bake at 350 for about 25 minutes for muffins, and about 60-70 minutes in a standard size loaf pan for bread. This also freezes well!