Bittman's Best Banana Bread

The market we visited today was selling old, brown bananas for 19 cents per pound, which we interpreted as a sign that we were destined to bake banana bread. We took the recipe from Mark Bittman's How to Cook Everything, a recent and wonderful purchase that has only enhanced our Bittman bug. The batter itself was so delicious that we were tempted to eat it all raw, but the finished product was so worth it. Ever trying to to cut calories, we nixed the butter and used "I Can't Believe It's Not Butter" instead, and sprayed the pan with fake oil stuff instead of greasing it. Also, the recipe in the book calls for 1/2 cup whole wheat flour and 1 1/2 cups all-purpose flour, but we reversed the ratio. And for all the bananas we bought for 40 cents, we doubled it.

It turns out, banana bread = heaven fluff.

3 ripe bananas
8 tbsp butter (or in our case, butter substitute)
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup chopped walnuts
1/2 cup coconut flakes

Preheat the oven to 350. Peel the bananas and mash them. Cream the butter, and mix the butter and eggs into the bananas. Mix together the dry ingredients, and pour the banana mixture into it. Stir in the vanilla, coconut, and walnuts. Pour the batter into a greased/sprayed baking pan and bake for 45-60 minutes (ours took a while), until a knife comes out clean.