I'm serious. This actually is the best banana bread you will ever taste. Whichever minion of Martha's came up with it deserves a nice firm handshake and a cigar. Or something. Anyways, this is the moistest (moistest?) banana bread you will taste. It keeps really well, although I don't think you'll have to worry about that.
Martha's original recipe calls for sour cream - this is the only thing I changed. I don't keep sour cream in the house usually, so I always make this bread with plain yogurt - fat free, even! It always turns out AWESOME. If you have sour cream to get rid of, feel free to use it instead of the yogurt in the recipe below. You can also add 1/2 c chopped nuts in at the end if you feel the urge.
1/2 c butter, softened, plus some for your loaf pan
1 c white sugar
2 large eggs
1 1/2 c flour
1 tsp baking soda
1 tsp salt
2-3 very very ripe bananas, mashed thoroughly
1/2 c plain yogurt
1 tsp vanilla
1. Preheat your oven to 350ºF and butter a 9×5×3" loaf pan. Preparation is important! :)
2. Cream the butter and sugar until it's light and fluffy, then beat in your eggs. I used my KitchenAid for this; you can use a hand mixer or even your own arms plus wooden spoon!
3. In a different bowl, mix your dry ingredients, except the nuts, if you're using them. Add the dry mixture to the butter mixture and combine gently. Then add your bananas, the yogurt, and the vanilla. After you have mixed all this in, you can add your nuts. Or chocolate chips, for that matter.
4. Pour the batter into the greased loaf pan and bake for about an hour and ten minutes. A toothpick or knife should come out clean when it's done. After it cools in the pan for about 15 minutes, you can cool it on a rack, or just eat it. Warm banana bread is the best - that way if you put butter on it (mmmmm) it gets all melty (see below). :)