There was a surplus of bananas at work (they feed us lunch, including a piece of fruit), so I took some home with the promise to make banana bread.
Boy, did I make banana bread!
I rifled through my recipe books, and decided that the Paula Deen "put some more butter in it, y'all" treatment would be appropriate.
It was definitely the best banana bread I've ever had (and I have the emails from my colleagues to prove it - they devoured it and asked for more)! The crust was a little bit chewy and vaguely caramelised, and the inside was moist and crumbly and very banana-y.
Recipe: Banana Bread (from Paula Deen's Kitchen Classics)
1/2 c butter (at room temp; or wrestle with cold butter like I did)
1 c sugar
1/2 tsp salt
1 tsp vanilla
1 1/2 c plain flour
1 tsp baking soda (I used bicarb)
1 tsp baking powder
3 ripe bananas, mashed (I doubled the recipe and used 7 bananas [and 2 loaf tins], but they were small ones)
Grease a loaf tin. Combine butter and sugar. Add the rest of the ingredients, mix well (it'll look dry before you put the bananas in). Bake in the loaf tin for 50 mins at 375F, until a skewer comes out clean and your house smells amazing.