People are picky about their bananas. Firm, slightly green, just ripe, slightly over-ripe, I know all kinds of banana eaters. Including my daughter Eloise. She LOVES bananas, for one day only, and then they sit on the counter and morph into ick. Enter banana bread. I usually use an old Joy of Cooking recipe, but I've been into the website food gawker
and tried out a recipe from there, with a few little tweaks. The end result was moist, not too dense and with good height. Exactly like a first date should be. Ahem.
Adapted from Good Housekeeping circa 1962
1 3/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp cinnamon
1/3 and 1 tbsp. butter
2/3 cup sugar
3 mashed bananas
1/2 cup yogurt, optional
1. Heat oven to 350 degrees and grease a 9″x5″3″ loaf pan.
2. Mix together flour, baking powder, soda, and salt.
3. With electric mixer cream butter and sugar, then add eggs until mixture is fluffy and light. (I added 1/2 cup of greek yogurt at this point)
4a. Add flour mixture alternatively with bananas until just mixed.
4b. Don't do 4a, life is too short. Just mix it all together with a gentle hand.
5. Turn into pan.
6. Bake for 1 hour.
The kids loved it for breakfast.