Adventures in banana bread

My mother kindly sent me my great-grandmother's recipe for banana bread upon my search for the perfect banana bread recipe to make for work in honor of Valentine's Day.  They loved it, but I had to do a lot of tweaking due to ingredients available and allergies of fellow co-workers, plus my oven is a little weird.  Here's the original recipe, and my tweaks, plus reasoning and anecdotes.

Lil's Banana Bread

1 cup sugar (white)
1/2 cup butter or margarine, soft
3 ripe (rotten?) bananas, mashed
2 eggs
dash salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cup flour
1 cup chopped walnuts

mix sugar, butter, bananas, and eggs well.
add in dry ingredients.  mix well.
pour in greased loaf pan.  one large large or two small.
bake 55 - 60 minutes at 350 degrees

All right, so the reason I decided banana bread was the perfect Valentine's Day treat?  I needed a recipe I could sub out the eggs, no harm, no fowl. (lmao, I'm so funny, right?)  One of my co-workers is allergic to eggs and chocolate... which must lead to an absolutely horrible existence, because most tasty things have eggs, chocolate, or both.  I started searching online for egg substitutions, without actually using the crappy 'egg substitute' that comes in those silly cardboard cartons, since I have no idea what's in that crap, and one website suggested using half a banana plus 1/2 tsp baking powder/soda per egg being substituted.  Well, I wouldn't make that swap in cookies, for goodness sake, because they would be banana flavored cookies.  But banana bread, you'd never notice!  Since it's supposed to taste all banana-y.

Then, when I got started, I realized that I didn't have a full cup of white sugar.  I had a little less than 2/3 cup white sugar.  But I did happen to have brown sugar... so I added some brown sugar.  And then I added a little cinnamon.

We had four bananas in the freezer, so I decided to thaw them out... only I forgot to thaw them out the night before, so I threw them in the microwave at half-power for five minutes.

Whoops.

They liquified a little bit, and ended up looking like four droopy brown penises on a plate.  It was gross.  But funny.

After mixing it all together, I threw it in the oven as instructed, but since I've burned more things in that oven than you can possibly imagine, I kept a really close eye on it.  I don't know if its due to the changes I made, or the oven itself, but I only cooked it for 44ish minutes, and it had those brown edges that don't taste good on a few corners.

Other than those brown edges, though, it was FABULOUS.  Everyone at work loved it.  And I ate three pieces -- hey, I like banana bread, and I never eat it because I never have 3 bananas that reach the rotting stage.

So, the modified, egg-less, wierdo version of the recipe is:

1/2 C + 3tbsp white sugar

1/4 C brown sugar, packed

1/2 C soft butter

4 ripe/rotting/liquifying bananas

dash of salt

1 tsp baking soda

1 tsp baking powder

1 3/4 C flour

And oh yeah, I hate nuts, so there were no walnuts in mine either.