Banana Bread/Cake

This is a recipe for so called Banana Bread although it came out really heavy and quite moist so maybe it's banana cake.  Either way it's really good.  I like bananas but they are one of those foods that I only like in the perfect way...I like them just a tad on the green side if I can't have them on that one day when they are perfectly ripe.  If you wait another day they are too far gone and taste too much like, well, like banana.  Who wants that? =)  Once they've gone to the other side I let them go and use them for banana bread.  It's difficult to eat bananas for me...even if I remove all the bananas from the bunch (supposedly if they are not attached they ripen on different days) they all still ripen on the same day and I end up eating two or three a day so they don't go one day past good eating.  Anyhow....to the kitchen we go:

Recipe I found makes two loafs so I've cut the recipe in half as I only want one loaf at a time:

1/2 cup softened butter
7/8 cups sugar (1/2 of 1 3/4 cups)
1 cup mashed up very ripe bananas (I used two and did not measure)
2 large well beaten eggs
1 tsp baking soda
1 1/8 cups flour
Unmeasured but happy amount of nuts: walnuts and pecans were my weapon of choice.

Large bowl time: cream butter and sugar.  Add bananas and eggs.  Combine flour and baking soda to mixture.  Stir by hand until moist.  Add nuts of your choice if you wish.  I use enough so the batter is perfectly lumpy and every bite will be nutty.  Pour batter into loaf pan.  Bake at 350 for 50-55 minutes.  Test center with toothpick or knife to make sure it comes out clean.  Run knife along edges and turn out right away.  Cool on a rack.

Mine came out quite dark and was very flat.  Not sure why...but it was surprisingly extremely moist.  Heavy like a cake.  Would be great with whipped cream...but then again what isn't great with whipped cream. =)  Enjoy!