I had two ripe bananas that needed to be used. I have a copy of that old, orange Betty Crocker cookbook. It has a recipe for banana nut bread, but it was loaded with sugar. I modified it, using a small amount of whole wheat flour, less sugar, and no nuts for a lower calorie bread. I was so pleased with the results, I can honestly say this is the best tasting and best textured banana bread I've ever eaten. The fact that there is less sugar really accentuates the taste of the banana.
2 ripe bananas, mashed with a fork
1/2 c. whole wheat flour1 1/2 c. flour (I used unbleached)
1/2 c. sugar
3 T oil (I used half the amount in safflower and half the amount in coldf pressed olive oil)
3 1/2 t. baking powder
1 t. salt
1 c. milk
Preheat oven to 350. Combine ingredients all at once. Mix with a giant wooden spoon until well blended (about ten turns). Pour into a greased and floured 9 X 5X 13 bread pan. If you have the smaller size, divide the batter between the two pans. Bake 55-60 minutes, or until top is golden and toothpick comes out clean from the center.