Banana Bread - "John" is Better than Bon Appetit

I've come to realize the importance of eating everything you buy, including old bananas. With a salary that rivals a minimum-wage kid at Wal-Mart, I know that I can't just throw away bananas that are less than perfect. Whoever created banana bread was a smart cookie. Though it's not the same as peeling a nice banana, banana bread packs its punch (and a healthy dose of potassium and protein. Check out these people that make them for the troops: Banana Bread for the Troops).

So, a few weeks ago, I realized that it was high time to use up those black things sitting by the microwave. But what's a good recipe? I'm sure everyone has one, but I didn't really feel like putting more than a few ingredients in it. Epicurious had a few that sounded ritzy. In fact, people were totally slamming this one Bon Appetit recipe for this other guy's, John. The message board has become a place to put this guy, John, on the map.

Wait...who is this guy?

Well, ends up John = Kona Inn Banana Bread, a classic recipe from back during WWII. Simple and quick, it was a good solution for old bananas while using stuff that's usually on hand. Ends up, all those reviews were right - this bread's amazing.

Kona Inn Banana Bread

1 c sugar
1/2 c butter
3 ripe bananas, peeled and mashed
2 eggs, well beaten
1 1/4 c flour
1/2 tsp salt
1 tsp baking soda
Optional: walnuts, pecans, chocolate chips (I like bittersweet)

1. Cream together butter and sugar.
2. Add bananas and eggs.
3. In a separate bowl, sift dry ingredients.
4. Stir in dry ingredients and any optional additions, but don't overmix.
5. Bake in a 20-oz loaf pan for 45 minutes at 350.