Very ripe bananas have a deep, fragrant aroma, and the perfect texture for firm, moist bread. I like to use whole wheat flour for added depth. You can bake this bread in a pan and slice, or spoon the batter into a tin for individual muffins.

Ingredients
4 tablespoons butter
¾ cup sugar
¾ cup white flour
¼ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla
2 to 3 very ripe bananas
½ cup walnuts (optional)

Preparation
Preheat oven to 350°. In a large bowl, beat butter and sugar until creamy. In a separate bowl, mix together white flour, wheat flour, baking powder, baking soda and salt. Add dry ingredients all at once to butter mixture, stirring to combine. Add eggs and vanilla and mix well. Mash bananas in small bowl, then stir into batter. Add walnuts if desired. Spread batter in greased 9 x 9-inch pan. Bake at 350° for 45 minutes, or until toothpick inserted in center comes out clean. Cool on rack before slicing.

Note: If using a muffin tin, bake for 40 minutes, then test with toothpick. Makes 10 to 12 muffins.