Before measuring, I had no idea that two and a third cups of banana translated into 5 bananas.
I'm going to go out on a limb here and guess those 5 bananas were responsible for this unbelievably moist, dense bread that actually tasted a lot like banana. I've made a few versions in the past, and they were either on the dry side or lacked flavor. This one's a keeper.
Bonus: Hours later the aroma of fresh baked banana bread still lingers.
Banana Banana Bread
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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