I've experimented with countless banana bread recipes, and they've all been let downs (dense & mushy, or fluffy and flavorless). It's now time to try again. Don't you hate how a bunch of 10 Costco bananas go from bitter green to pockmarked brown in exactly 1 day? By tonight or tomorrow, I will have a bunch of brown-skinned bananas. So I'm begging for personal recipes or tips if I've been doing something wrong (I've tried search, and can't find any b-bread recipes on this board).
Must use white AP flour. I've pretty much given up on a whole wheat version (though I've perfected a high fiber whole wheat banana muffin recipe).
Must be baked in a 9" loaf pan. (Adapting a recipe designed for a 8" pan has been unsuccessful so I'm not trying again).
Must not start with frozen mashed bananas (too liquidy).
If possible, give the amount of mashed bananas in cups, not # of bananas.
Most important of all: Must be VERY poofy. I hate dense banana bread that's still raw in the middle even after hours of baking.
Also note I will be adding chocolate chips to whatever recipe I try, if not already included. And I have a convection oven, so if you've baked banana bread in one as well, I appreciate tips (my oven tends to burn the bread before it's done).