(simple and wonderful)
Preheat the oven to 325°
3 large ripe bananas
1 cup sugar
4 Tbs. butter
1 cup all purpose flour
½ cup whole wheat flour (can substitute white flour if there is no wheat flour handy)
1 tsp salt
1 tsp baking soda
Pam spray (or some other cooking spray, or butter, or grease---for the pan)
Preheat oven to 325°. Spray 9x5 inch loaf pan with Pam spray; set aside. In a bowl smash bananas well (banana mash should equal 1 cup or a bit more). Beat in sugar, then egg and butter. In another bowl, stir together flours, salt, and baking soda; add banana mixture and stir just until all flour is moistened. Pour batter into prepared pan.
Bake for 55 to 60 minutes. (It begins to pull away from sides of pan when done, and a toothpick inserted in center of loaf comes out clean, or the top bounces back when poked with a finger.) Banana bread always tastes better when made at least one day ahead. Wrap tightly in foil after it is cooled and refrigerate. (Although, this doesn’t often make it to the fridge after coming out of the oven!)
P.S. One could add nuts or raisins, but I find most people (myself included) prefer it without!
"Let each of us please his neighbor for his good, leading to edification." Romans 15:2