This is the best banana bread recipe ever! I acquired it our first weekend in our new house because Paul loves anything made with bananas. I found it on allrecipes.com with the same title as I have labeled the post.

The first time I made the recipe, I used 8 bananas. That accounts for the loaded flavor. Surly the amount varies depending on banana size. I added a cup of semi-sweet chocolate chips and a cup of fresh raw pecan halves just before pouring the batter into baking pans. I used two glass loaf dishes--one yielding this size loaf, the other somewhat smaller--but both completely delish.

My only complaint is that even when I grease the loaf pans well, I often end up with a good bit of the bottom of the bread still stuck to the glass when I dump it out. One day it wasn't cooked thoroughly enough because I tried to be smart and put all the batter in the same loaf pan. The loaf got really, really tall and got too dark on the top, when I went to dump it onto the cooling rack, the entire center fell out because it was undercooked. Therefore, remember it is better to make two smaller and much prettier loaves than to have one giant loaf that your husband has to eat out of the pan cause you can't get it out. Oh well, it always tastes good.