I got this recipe from my old place of work, where mini-banana(nanana) loaves were baked every week, and given away almost daily. I amended it from using 2 cups all-purpose flour, to using 1 1/2 cups bread flour and 1/2 cup of whole wheat. I like whole wheat in banana bread, because it makes it a little more hearty, and I feel healthier eating it. I switched to bread flour because it kept the loaf from becoming as dense. But if all you have is all-purpose flour, it works just fine.
Miss April’s Banana Bread
1 c. sugar
1/2 c butter/margarine, softened
1 1/2 c bread flour
1/2 c whole wheat flour
1 tsp baking soda
pinch of salt
3 large bananas
1/2 c. nuts (optional, and I never use nuts)
Preheat oven to 325 degrees. Cream together butter and sugar. Mix in eggs and bananas. Add in dry ingredients and mix well. Stir in nuts, if using. Pour into a greased bread pan; bake for 50-60 minutes.
(I have a teeny-tiny apartment oven, and my bread doesn’t cook all the way through the center unless I cook it longer than that… but I don’t know if its just my oven or not.)