Mark Bittman’s Banana Bread

This bread turned out like a brick, and I'm assuming it's because the bananas I used were on the small side. Next time I'd use 5 of the smaller ones.
I wish people who create recipes would list equivalent weights and measures for things like fruits and vegetables. "Three bananas" turns out to be too imprecise for a not-so-experienced baker like me.

I have been baking for 40 years. This recipe has the standard ratios of (+/-) 1/2 c butter / oil, 1 c sugar, 2 c flour, 2 eggs, + "ingredient that gives the cake its name" found in most basic cakes. For banana loaves/cakes this is generally 2 large or 3 medium bananas giving +/- 1 cup of mashed banana. If the loaf turned out like a brick, it was not because of too few bananas. The most likely reason for problems is lack of experience in making cakes from scratch (or a faulty oven).

I've made this twice now, once as written and the second with a few modifications. By far I prefer the second method: - Cream butter and sugar together for approx 5 min in stand mixer (until very light and fluffy). Butter must be room temp. - Pecans instead of walnuts, toasted then chopped very fine - Grated whole-fat coconut, first toasted light brown on stovetop - 1 tsp cinnamon - Added vanilla to wet mixture after beating in eggs and bananas Best banana bread I've ever made.