I always seem to have old bananas. I try to only buy 2 or 3 at a time so I can eat them before they get too brown, but I guess my preferred window of ripeness is too short. At least there's always banana bread.

I've written about thiswritten about this recipe before, so it's nothing new. The only difference is that it turned out perfectly this time.

From The New Best Recipe

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
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 nonstick loaf pan, or just the bottom of a regular loaf pan. (I used an 8"x4" pan although the recipe suggests a 9"x5" pan. It worked fine, just had to bake it about 10 minutes longer.)

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 (65 minutes for a smaller pan). 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.)