2 cups of mashed overripe (almost black) bananas (approximately 4)
1 cup of heavy whipping cream
Instructions
Preheat the oven to 350 F
Mash the bananas by hand and set aside
Fluff the flour and remeasure out 2 cups of fluffed up flour and set aside
Sift together the dry ingredients and set aside
Cream the butter and the sugar on medium-high in a stand mixer (5 minutes for the butter, 5 minutes for the butter + sugar)
Add the vanilla and continue until incorporated
One-by-one add the eggs, incorporating fully into the batter after each egg is added
Add the dry ingredients slowly until fully incorporated
Add in the mashed banana in batches and fully incorporate into the batter.
In a separate chilled bowl, whip up the heavy cream into fluffy whipped cream.
Fold the whipped cream into the mixture carefully, being sure to keep the mixture fluffy. If you mix it together too aggressively, you will turn the whipped cream back to milk. Careful now...
Grease two bread loaf pans and fill each ~3/4 of the way up with the batter.
Place in the oven for 90 minutes.
Check on the loaves after 60 minutes, using the toothpick test.
Cover the loaves with aluminum foil for the last 30 minutes and finish baking.
Remove from the oven and allow to cool for a few hours or over night.
Enjoy!
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/02/05/prune-the-worlds-best-banana-bread/