Note the corners are a little too brown to be picture perfect but the inside was just right.
Found a banana bread recipe online that I used as a base. The bread had a wet gummy bottom layer when I tried it several times so I've reduced the bananas and opted for butter over shortening.
The cooking time is always over or short 10 minutes based on how old the bananas are so watch the last 10-15 minutes carefully.
Oven 350 degrees
Grease a 9x5 bread pan
1/2 cup butter, softened
3/4 brown sugar
2 cups of over ripe bananas, packed
2 cups all purpose flour
1 TSP baking soda
1/4 TSP salt
Add dry mix to wet and mix well.
Fold in 1/2 cup chopped walnuts.
(Pecans are an acceptable substitute.)
Bake 1 hour to 1 hour 10 minutes.
At 55 minutes, begin to keep an eye on it. The last 10-15 minutes are iffy and can result in either an undercooked inside or a too brown top.
Done when a knife comes out clean.