All of this, I discovered happily later, was well-deserved. It became the definitive banana bread to which I have since compared every other one to. I have had this recipe for over 4 years now I think, but I regret not taking down the name of the lady who originally shared it with us so I can give her credit it now.
I prefer my loaf to have a streusel topping because I love the added crunch so that part is my own addition. You may choose to omit this, of course.
2 cups flour
1 t salt
1 t baking soda
1 cup melted butter
1 cup brown sugar
2 cup very ripe bananas, mashed (about 6, depending on the size)
4 eggs, slightly beaten
1 tsp vanilla
Preheat oven to 350°.
Grease and flour loaf pan (or muffin pan). Stir & toss together flour, salt, baking soda then set it aside. In a large bowl combine butter, sugar, eggs and bananas. Add the combined dry ingredients until batter is thoroughly blended. Pour into a greased loaf pan. Sprinkle with the streusel topping.
banana bread loaf: about 1 hour.
muffins: 15 mins.
Check center for doneness with a toothpick. If it comes out clean, it's ready. Remove from oven then let cool for 5 minutes before inverting.
Streusel Nut Topping: (from BHG Cookbook)
1/2 C packed brown sugar
6 T all-purpose flour.
4 T butter
2/3 C chopped walnuts
In a small bowl, combine the sugar and flour. Then using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts. Sprinkle this on top of the loaves or muffins before baking.