"Dr. Hogewood's Banana Bread"
This is the best classic banana bread you'll ever try, and it can be made entirely with a bowl and a good whisk. I've tried a lot of banana bread recipes over the years, some including sour cream, brown sugar, and even brown butter; but these are superfluities as long as you have a few ripe bananas.
This recipe, known as "Dr. Hogewood's Banana Bread" among my friends, gets its name from my friend Rebecca's dad who is a favorite teacher at our school and makes this quick-bread. Even though it's not really Dr. Hogewood's recipe, (it comes from Simply Recipes) calling this treat his makes it all the more special. I add warm spices to keep it fresh.
2 or 3 ripe bananas (I always use 3)
5 and 1/2 tablespoons (75g) melted butter
1 teaspoon baking soda
Pinch of salt
1/2 - 1 cup sugar (100-200g) (I usually use right around 3/4 cup but I adjust according to the ripeness of my bananas)
1 teaspoon vanilla extract
1 and 1/2 cup (200g) all purpose flour
1 teaspoon ground cinnamon
Pinch ground cloves (optional)
Preheat your oven to 350° F.
In a medium mixing bowl, mash the bananas with a fork or a potato masher.
Add the rest of the ingredients in the order in which they are listed, whisking briefly between each addition.
Pour into a greased 8"x4" loaf pan, bake 50-60 minutes (erring on the side of less) until golden-brown and cooked through.
Immediately turn out onto a cooling rack and cool completely until slicing with a bread knife and enjoying.