I've made this Banana Bread recipe about a half dozen times since the summer weather started to turn and I love it. I haven't tried any other recipes to compare it to but I don't really see the reason to mess with a good thing. The key to Banana Bread is to make the sure bananas are overly ripe (there should be lots of black on the skin). You want them mushy and really sweet. If you have bananas and they aren't ripe enough for the bread, toss them in a paper bag with an apple and they'll be ready in a day or two. In terms of making the wet ingredients, I put the butter and brown sugar in the food processor, cream them, add the eggs, blend again, add the bananas and do one final blend. Here's the recipe (from Allrecipes):
Banana Bread
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
