(Tip: When bananas are too ripe to eat, freeze them. When you thaw them to use for baking, they're perfectly sweet and totally mushy! I never use fresh bananas)
1/2 c butter
1 c sugar (plus extra for dusting)
3/4 c mashed very ripe bananas (I usually just use how much I have on hand which is usually a bit more than that)
1 t baking soda
1 1/4 c flour
2 t cinnamon
2 t vanilla
(sidenote: I really have no idea how much cinnamon and vanilla I use. These are my favorite ingredients in just about everything so I always do them to taste. Thus, this is my best guess, which still probably isn't very good, haha)
Butter and flour a 9x5x3" loaf pan
Combine all dry ingredients.
Cream the butter and sugar. On medium speed, add eggs one at a time. Add bananas and mix well. Slowly incorporate the dry ingredients until batter comes together.
Pour batter into prepared pan. Sprinkle the top of the batter with sugar for a really nice, crunchy crust. On top of the sugar, add sliced almonds to taste. They look great and add a really nice texture to the crust, even after it's gone a little soft after a day or so.
Bake at 350 for about an hour or until the crust darkens and a toothpick inserted into the center of the loaf comes out clean.
I really don't have an idea of how many servings this doles out because I just slice off however much I feel like eating (bad habit, don't do this!) but, let's just say that you got 10 slices out of it. That's about 150cal for each slice. Aka, totally not good for you. Don't make this stuff. You won't be able to stop yourself at one slice, trust me. Fo real.
Adapted from here