6 or 7 Bananas Banana Bread
I've put a link in for the recipe here: https://www.thefreshloaf.com/node/70351/apwwrye-banana-bread
What makes this recipe different, no sweeteners ( unless you count the bananas and cranberries)
The last batch I made with 100% sprouted whole wheat flour was almost too sweet for my liking.
The secret is squeezing as much of the juice out of the bananas as possible then boiling it down to a syrup before adding it back into the batter.
The recipe is for a 9x5 loaf pan, and I've made it by creaming the butter into the flour first and putting the frozen butter into the hot syrup to cool it down faster.
If you like a more cake-like crumb, you might want to cream the butter into the flour first. This goes great with coffee or on its own.