kristen s family banana bread

Directions:

1. Heat the oven to 350°F. Butter two 9x5-inch loaf pans. (A loaf pan plus an 8-inch cake pan also works well, but note that the shallower pan will bake faster.)
2. In a large bowl, mash the bananas with a potato masher.
3. Mix in the butter, sugar, and eggs well.
4. In a medium bowl, sift (or whisk) together the flour, salt, and baking soda, and add to the banana batter.
5. Stir just until the flour mostly disappears. Add the optional chocolate and/or nuts, then stir just until no streaks of flour are visible.
6. Pour into the buttered loaf pans (feel free to mix and match pans, but no pan should be more than ⅔ full). Sprinkle a thin layer of turbinado sugar on top.
7. Bake until the top is dry and deep golden brown, and springs back when lightly pressed with a finger in the center. A toothpick inserted in the center should come out dry or with moist crumbs clinging (and maybe chocolate streaks, but no wet batter), 35 to 45 minutes, or less for shallower pans.
8. Let the loaves cool until warm, about 30 minutes, then unmold, or let cool fully in the pan (handy for storage). Store tightly covered at room temperature.