this bread is bananas, b-a-n-a-n-a-s.

Scrumdiddlyumptious Banana Bread

as perfected by my friend, Andi Jeane

Ingredients:

• 6 overripe bananas
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/2 sticks unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract (or eyeball it for nilla generosity)
• Coarse, granulated sugar, for sprinkling

Directions:

1. Preheat oven to 350 degrees F
2. Lightly grease two loaf pans. use butter flavored Pam for best taste!
3. In a large bowl, combine the flour, baking soda, and salt; set aside.
4. Mash 3 of the bananas with a fork in a small bowl so they still have a bit of texture; set aside. 
5. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes into a banana cream; think light and fluffy!
6. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
7. Mix in the dry ingredients and remaining mashed bananas just until incorporated; no need to overly blend.  
8. Pour the batter into the prepared loaf pans in equal amounts.
9. Give both pans a good rap on the counter to get any air bubbles out. don't forget!
10. Sprinkle a generous amount of coarse, granulated sugar on top of the batter in each pan. adds alittle crunch to the crust...

Bake for about 45 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Grab a slice or two or three or four and enjoy!