Banana bread is surprisingly easy to make. This is a photo of our very first loaf (photo taken in May 2011), and we’ve made it many times since (e.g., see photo below, from Jul. 2013). I’m sure many banana bread recipes are great but the one we use as our baseline is this one, shared by Elise on simplyrecipes.com. The only tips and adjustments I have to offer are two that Elise offers herself: (1) Using 3/4 c. of sugar instead of a whole cup is fine. It’s what we usually do. The sweetness should come from the bananas, not (only) the sugar. (2) Try adding nuts. Specifically, we use (whole or semi-crushed) walnuts. Oh, and (3) It’s crucial that your bananas be truly ripe!