I have now made this easy, quick and tasty banana bread three times. It is the perfect combination of moist, sweet and banana-y. And a great way to use up all of those over-ripe bananas. If you bake it in the evening let it cool (and maybe eat a little bit) then leave in a sealed box over night it will be perfect to slice in the morning. It also travels well!
This is the recipe I found on amandeleine.com :
Ingredients (you can find the conversion into grams on google)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
6 mashed medium overripe bananas
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, use an electric mixer to cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, do not over-mix. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.