First, here is an heirloom recipe from my mom’s recipe box, credited to Jean Easton. It looks like a serviceable banana muffin recipe when you want to bake something uncomplicated or use it as a starting point for experimentation.

1 1/2 tbs. butter
3 tbs. white sugar
2 tbs. brown sugar
1 banana
1 egg
1 tsp. baking powder
3 tbs. milk
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt

There are no instructions on the original recipe card before baking. Best guess: cream the butter and sugar together, then add the egg and dry ingredients. Add the banana, mushing it if it’s not soft yet. Pour batter into a greased muffin tin. Bake at 350F and check at 8-10 minutes; pull them out when a toothpick comes out clean.

Banana Chocolate Nut Bread

Now, here is my spinoff, borrowing some guidelines from All Recipes. 

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
½ cup butter
2 large eggs, beaten
2 ⅓ cups mashed overripe bananas
1 tsp. rum extract
1/2 c. chopped nuts
1 c. chocolate chips (optional)

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan and one small, gift-sized loaf pan (see below).

Beat brown sugar and butter with an electric mixer until smooth. Stir in eggs, rum extract, and mashed bananas until well blended. Add the flour, salt, and baking soda until just combined, then add the nuts and chocolate. Pour batter into the prepared loaf pan. (Depending on whether you add the nuts and/or chocolate, you might only need one loaf pan. Aim to fill a pan 3/4 full and put any extra into another baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes for a large loaf pan and 25-30 for a small one. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.