This banana bread has taken several forms since we started baking it. Sometimes we just want real butter, but we've also had good outcomes with butter substitutes like avocados and buttermilk (this recipe uses greek yogurt for the dairy component). The first attempt was baked for 50 minutes at 350°F, but it came out a little over-baked. 40-45 minutes is usually plenty, especially if you're using a shorter baking pan.
The recipe works well in either 2 loaf pans or 2 standard 8-in. cake pans. J likes using round cake pans in memory of his grandmother, who used to make banana bread and coffee cake in them <3. It's good for any mealtime or just as a snack!