This recipes makes two 5″ X  9″ loaves, or 4 small aluminum loaf pans about 3 1/2″ X  7 1/2″ .  It is very goo heated up in a toaster or even a microwave oven with butter.  Adapted from Shelley Albehuhn’s Banana Banana Bread on allrecipes.com.

Ingredients:

• 4 cups unbromated, unbleached bread flour
• 2 tsp baking soda
• 1/2 teaspoon salt
• 1 cup butter, melted in the microwave for one minute
• 2 cups (1 pound) dark brown sugar
• 5 egs well beaten
• 5 cups mashed yellow to black plantains
• 2 cups chopped pecans

Procedure:

Prepare the pans you want to use by spraying with butter flavored PAM, and coating with flour.  Preheat the oven to 325 degrees.

Mix the dry ingredients in a large bowl.  Set aside.

In a larger bowl, mix the melted butter and brown sugar.  Stir in the eggs well.  Stir in the mashed plantains.  Stir in the dry ingredients mixture. Stir in the chopped nuts.   Distribute into two 9″ X 5″ pans or four of the smaller pans.

Bake the larger loaves for 1 hour and 20 minutes, or until a toothpick comes out cleanly.  Bake the smaller loaves for one hour and 5 minutes.  Rest for 10 minutes in the pan on a wire rack after removing from the oven.   Run a knife around the edge of each loaf.  Turn out onto a wire rack before the loaves cool completely.  Serve warm.

After cooling completely, put any extra loaves away wrapping in parchment paper secured with a rubber band, and slipped into a 1 gallon ZipLoc for placement into the refrigerator or freezer.