Banana Bread

I'm a big fan of banana bread.  Every time I buy bananas and don't get around to eating them before they turn brown, I throw them in the freezer and accumulate them until I have enough to make a batch of banana bread.  I have tried many recipes.  Some use milk, some use cinnamon, some are dense, others are fluffy.  My current favorite recipe doesn't use many ingredients, but it does use brown sugar in lieu of granulated sugar.  I also may notoriously undercook my baked goods, but I haven't had any complaints yet, so if you are so offended, just leave the bread in the oven the extra ten minutes.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (softened, not melted)
3/4 cup brown sugar
2 eggs
2 - 3 overripe bananas

Step 1: Acquire over-ripened bananas.  Yes, they are brown and look like this:  Don't fret.

Step 2: Cream butter and brown sugar in a bowl.  This is much easier with an electric mixer, but I had to suffer through hand mixing (woe is me).  Once creamed, add the eggs and the bananas.  Lumpy is ok.  

Step 3: Combine flour, salt, and baking powder and slowly add to the mushy banana mixture until everything is combined.  At this point add any extras you want: nuts, chocolate chips, or nothing at all.

Step 4: Pour into a greased baking dish (preferably a loaf pan, but use what you have) and bake for an hour to an hour and 10 minutes.

Step 5: Remove from oven.  Test doneness with a toothpick.  Slice and serve!