Be sure to use very ripe bananas: the skins should have black speckles on them and the bananas should be soft-to-mushy. (Frozen bananas, thawed, make excellent banana bread.) I often add a shot of espresso to the batter, which adds a nice background note of coffee, but it can be omitted.
Additions include chocolate chips, roasted cocoa nibs, or toasted nuts. I like pecans or walnuts.
If you don't have a 9-inch (23cm) loaf pan, this can be baked in a 9-inch (23cm) square cake pan. If baking in a shallow cake pan, the baking time will likely need to be reduced to 40 minutes, or baked until a toothpick inserted into the center comes out clean of crumbs.
Storage: This cake will keep well for 4 or 5 days at room temperature, if well-wrapped, or frozen for up to two months.