Carb Loading and Banana Bread

Passover dictates that you can't eat anything leavened for eight days, so my carb consumption after sundown on Friday will mostly consist of... matzah.  (Yeah, I'm excited.  Woohoo.)  Because of that, I've been working bread into my meals in an alarming way this week.  Breakfast has been a bagel almost every day, I've eaten way more pasta than usual, and, while babysitting a few days ago, I asked the children to make banana bread with me.  This is the easiest and most kid-friendly recipe ever - I can't remember where I first saw it, but, because of the season, let's call it:

Goyim Banana Bread
makes 12 muffins or 1 loaf

4 ripe bananas
1/4 c softened butter
1 c sugar
1 1/2 c flour
1/4 tsp salt
1 egg, beaten
1 tsp baking soda
(extras as desired: walnuts, chocolate chips, etc.)

Preheat the oven to 350*f and grease your chosen pan.  Mash the bananas in a big bowl - you can use a fork or, if you're a well-behaved child who has earned a treat, you can use your thoroughly-washed hands.  Add the remaining ingredients to the bowl and mix well.  Bake for an hour if using a loaf pan and 15-20 minutes if using a muffin tray.  Let cool, if you have the patience, and enjoy!  (We were especially decadent and topped our muffins with chocolate frosting.)