I noticed that baked banana bread was exactly what the visitors wanted when they got up early with jet lag; bundled in twine, the loaves made lovely home-cooked gifts; in muffin shape, it was my go-to treat for moms who could feed with just one hand as they nursed their newborns.
- Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9×5-inch) loaf pans with cooking spray or butter; set aside.
- Place the flour, baking soda, and salt in a medium bowl and whisk to combine; set aside.
- Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until fluffy and lightened in color. Add the bananas and eggs and beat until thoroughly incorporated. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- With the mixer on low speed, slowly add the flour mixture until just combined; do not over mix. Divide the mixture between the 2 pans and smooth out the top with the spatula.
- Bake until a tester inserted into the center of a loaf comes out clean, 40 to 50 minutes. Transfer to a wire rack and cool 10 minutes. Flip the loaves out of the pan and cool completely on the wire rack.