-This recipe will make one large or two medium size loaves of banana bread.
-The recipe calls for 1 1/2 cups or about 2 medium bananas. The bananas will vary in size. I usually do not measure out the bananas added to the recipe. It is not necessary to mash the bananas beforehand if using very ripe (mushy) fruit. If the bananas will not easily be broken up with the mixer, mash ahead of time in a bowl or cup with a fork.
-This recipe freezes well. Let the bread cool completely and then let sit on counter, wrapped in saran wrap to thaw. Slice and serve.
-When filling the pans before baking, the batter should fill the pan about 3/4 full for a nice rounded loaf top.