This is the recipe I've been usingbeen using for banana bread, but I feel like it's still lacking something. I even let it sit wrapped up on the counter for 2 days which is supposed to improve the flavor.

I baked this in one of my Chigaco Metallic loaf pans, which was about 8"x4" (instead of the recommended 9"x5" pan) and not nonstick. It turned out fine (I think - not sure what the middle looks like yet), but I had to bake it a little longer (about 1 hour). Even then, the middle still seemed kind of gooey when I took it out. Pictured are two consecutive slices from the end and the top one is noticeably darker than the bottom one. Maybe I should stick to the bigger pan so it doesn't have to bake as long.

I think I'll go back to my banana spice cake recipe, which is fantastic even though it doesn't have any butter or oil. It does have slightly more sugar though, which I can probably cut down on to make it more of a bread than a cake.

2 cups (9 oz) unbleached all-purpose flour
3/4 cup (5 1/4 oz) sugar
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tbsp (3/4 stick) unsalted butter, melted and cooled
1 tsp vanilla extract

Adjust oven rack to lower-middle position and heat the oven to 350°F. Grease and flour the bottom and sides of a 9"x5" nonstick loaf pan, or just the bottom of a regular loaf pan.

Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter in the prepared pan.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)