The best version of quick bread I have ever found--very moist and flavorful without being overly sweet. Be warned...it takes "forever" to cook, but it is well worth the wait. Wait until you have extra bananas and make a double batch. This is an adaptation of an 80-year old recipe I got from my ex-mother-in-law. A good trick for the bananas is to put any overripe bananas you may have into the freezer--as is, no peeling necessary. They will keep for months and when you are ready to use them, thaw in a bowl, snip off the top and squeeze out the banana with the liquid--no mashing necessary. If you're just using regular ripe-ripe bananas, gently squeeze them all over while still in the peel; they'll be mashed and ready to go. This recipe makes 1 regular loaf or 3 mini-loaves.