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Two years ago I went through a phase in my cooking. It was what I like to call my cooking banana bread every week phase. I tried all sorts of variations. I tweaked the ingredients, used butter instead of margarine, tweaked ingredient rations, added some new and exotic add-ins, turned it into a glazed cake, etc. Eventually I settled on a recipe for basic banana bread that I liked the most.
I only use the brown sugar on top when I'm using it as a dessert. Some people like it more, others prefer it plain.
There are a couple of tricks you can use for your bananas to make them work better.
1) Freeze your bananas. Whenever my bananas start getting too ripe I put them in a bag in the freezer. This keeps the bananas preserved so they don't get overly ripe. It also has the advantage of them being very squishy and closer to liquid than a solid when they thaw. This allows you to make a slit in the peel and squirt the banana into the mixing bowl without having to chop it up into small pieces. It also mixes in a lot faster.
2) Sometimes you don't have over ripe bananas around, but you can use regular bananas if you either freeze and then thaw them (for the same effect mentioned above) or if you microwave them on high for 30-45 seconds. This softens the banana and mimics the process of ripening so you can mix it into your dough with great ease.