My spouse   obscurestar does art for our recipe book. This is my transcription of my grandmother's recipe which makes light banana bread; my addition is tuning the sugar to my spouse's taste and adding the hold point which allows me to make the bread at any time instead of only when bananas are ready. I've been making this recipe since I was a small child; it's the first baking recipe I learned.

Text:
Banana bread
3-4 ripe bananas (brown to black)
^--- [At least one cup of mashed banana per batch]
1/2c sugar
1/2c margarine or butter (unsalted)
Blend
^--- [Mash can be frozen at this point - be quick! Mix gets heavier as it oxidizes.]
2 large eggs
1tbsp vanillin
2c flour
1tsp baking soda
Mix until fully mixed
Pour into paper cups or greased loaf pan.
Bake for ~1 hr (40min for cupcakes, 1hr for mini loaves, more than an hour for full loaf) at 325F
Poke with a toothpick to reach the bottom and come out dry and warm.
Then set to cool on a rack. Don't refrigerate until it has fully cooled. Does not keep on counter for more than a couple days.
This is my grandma's recipe ^-^; one of the first things I learned to bake.
It's very tolerant of error.
At worst you get bread pudding.