This is my favorite banana bread recipe, which I've used for years. It's one of those traditional recipes that you learn by heart, much like a good pie crust or chocolate chip cookie recipe.
When I have leftover spotty bananas on the counter, I think of this bread first, and it's a staple in my freezer.
This bread has more mashed bananas than comparable recipes. Add 2 entire cups (460g) of mashed banana, or around 4 large bananas. greater bananas means greater moisture and taste in the finished loaf.
Did you know that you can use an electric mixer to mash banana? Break or slice the spotty bananas into large chunks and place in the basin of your stand mixer.
Alternatively, use a standard mixing bowl and a hand mixer. Begin beating slowly, then gradually raise to medium-high speed as the bananas break down into mashed banana.
Transfer the bananas to a separate bowl, then use the mixer bowl to combine the butter and sugar. (No need to clean it; some mashed banana residue is acceptable.)
I do this when I mash bananas to make banana muffins and banana chocolate chip breakfast biscuits.
Butter: Softened butter provides a soft texture and appealing butter flavor. Brown Sugar: For this recipe, use only brown sugar.