Choosing the right bananas is crucial for the success of this recipe. You know those bananas on the counter getting too soft to eat, those with way too large black and brown patches, those overripe ones you worry about having to throw away, those are the ones we need for this recipe.
And while on the topic of throwing away overripe bananas. Don’t throw them away. Just put them in something airtight and place them in the freezer. You can use them to make smoothies, pancakes and this banana bread; all you’ll have to do is thaw them before using. Also, when you freeze them the skin is going to turn dark brown, don’t freak out about that, they are perfectly fine.
Not over mixing the batter and letting the bread cool down properly before slicing are also things you should be mindful about when making banana bread.
Also, if you don’t have a loaf pan, just use whatever you’ve got, it’ll taste just as good; just keep an eye on it when it’s baking because the baking time could be different from ours. And one last thing, if you don't have butter just use an equal amount of oil.