Banana Bread recipe

I've been using this banana bread recipe since pretty much forever. Makes a huge loaf. Saw a Twitter contact ask for a recipe this morning, figured I should actually write it down for once.

5 TB butter, softened
1/2 cup of brown sugar (I usually use dark brown)
1/2 cup of regular granulated sugar
2 eggs (you can get by with one, but let's not go halfway here -- this isn't bread, it's a loaf-shaped cake.)
1tsp vanilla extract
3-4 bananas, as overripe as you can stand to have in your house.

1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups all-purpose flour

Preheat oven to 325 degrees F.

Combine first five ingredients in stand mixer. Mix on low-medium speed until well-combined. Add bananas, mix on low-medium until broken into pieces and combined. Seeing lumps of banana is good.

While mixing, combine dry ingredients in a separate bowl. Once bananas are combined, mix dry ingredients gradually, scraping sides with spatula. When completely combined, add nuts or chocolate chips or whatever add-ons you like in banana bread; I know some folks swear by chocolate and sometimes I do walnuts, but usually don't add anything.

Scrape into a buttered loaf pan, bake for 50-60 minutes, until the edges are brown, the middle of the loaf isn't jiggly when the pan is moved and a toothpick inserted an inch or so off-center comes out clean. The very center will be soft (but NOT jiggly!) when the edges are done, it will finish after pulling it out of the oven. I think the edges are too dry if it stays in the oven until the center is completely cooked. Cool for 20 minutes in the pan, remove from the pan and then cool on a rack.