Banana Tea Bread

I was skeptical about this 1947 recipe for banana bread. How could it be good with such a simple ingredient list?

The dough itself was very thick; I would have thought I'd made an error except that the recipe warned me about the thickness. Where one typically alternates adding the flour mix with a buttermilk/banana mixture, here you alternate flour with just mashed bananas. Had my bananas been softer, the batter might have appeared more "normal". The loaf didn't rise as much as I had expected. Nevertheless, this was a very decent product.

The flavor - oh the flavor - pure banana - this is what really makes this recipe excellent. The texture was also very good, though my daughter felt that it was a bit dry (I didn't think so, though). The best parts were those that were touching the greased pan. They turned out crunchy. And if you click through the pictures, you might notice that the loaf went from intact to a small center piece in no time flat.