EXCELLENT recipe. Very easy and just enough sweetness to make it awesome. I made this for friends the other night and they devoured it. Make sure your bananas are very ripe as they seem to work much better than when they are just barely ripe. Thanks GKG!
This was a very good banana bread. Using very ripe bananas is definitely the secret in getting that wonderful banana flavor--and this recipe has lots of them! My husband ate almost an entire loaf while it was cooling off! I did substitute butter for the margarine (personal preference). I just wish I had dropped the heat back about 25 degrees because the outside browned quicker than the inside cooked.
This is the recipe that I've been using for many years, just didn't have an origin. I've never come across one that was this good. I put pecans in mine, and if I'm feeling decadant, I've used cocoa nibs before, but it really changes the bread. It's fun to experiment though.