If you use a glass loaf pan versus a metal one you may need a few extra minutes of baking time. This recipe also makes great banana muffins. Line 12 regular muffin tins with paper liners. Fill them evenly with the batter, filling them about three-quarters of the way full. Bake for 23 to 27 minutes, or until the muffins spring back when pressed lightly at the center. Let them sit in the tins on wire racks for 5 minutes, then gently turn them out of the tins and cool them upright on the rack. Eat warm or at room temperature.
