banana bread, my way

I am not a self-proclaimed lover of bananas in their unadulterated form, nor do I eat them unless I'm feeling extra puritanical that day.  But as with the exception to every rule: put bananas in cake or bread and I'm your girl.  Cooked or baked bananas brings out a toasty, tropical warmth from within that perfumes every little crumb while keeping the bread/cake very moist.  I just figured that cooked/baked bananas probably bring out certain essential oils that are similar to artificial banana flavor.  I love banana flavored Runts candy, go figure.

Banana bread is a quick bread that is quite simple to whip up.  There is no need to dust off the stand mixer or to plug in any equipment.  I don't even use the extra fork to mash up the bananas, I just use a whisk that will be used to mix everything together.  There are many different variations that call for little extras like chocolate chips, candied ginger but I prefer the addition of only pecans and a smattering of demerara sugar on top for a little carmelized crunch.

Most importantly is to NOT mash up the bananas too much.  I like some banana chunks to remain whole for some extra banana taste and it's nice to see bananas in your banana bread.  This is a banana bread with banana integrity!