This is a pan full of our big plantain-like bananas, which are more "meaty" than regular bananas, but suit this bread just fine, too. We let them get dark, so they are sweeter.
Cappy peeled them. See how heavy they look.
Next we mixed the butter with the (I use) honey, but you can use sugar, if you like.
Cappy whirred the bananas up in the food processor, but you can just mash them, if that's what you prefer to do.I added the eggs and beat them in with the flour and rest of the dry ingredients. (Notice I am wearing two different colored Crocs. I wonder if this is the shoe style for new puppy owners. I couldn't find the mate to either until Jolie unearthed the other ones from who knows where a couple of days later. As it was, the green Croc I could find was gnawed on prittee good, but still wearable...I'm learning to hide my shoes on her during the night.) The bananas got added to the batter, along with a good handful of chopped pecans, and "viola!" (:-p ...I always say that on "porpoise".) It was ready to go into the pans that Cappy greased, doing a fine job at well-greasing them,too. We ended up with a nice batch of small banana nut breads, which we shared as Christmas gifts with our neighbors this year.