Here's a great one I make all the time. It's from "The Penny Whistle Lunch Box Book" that I got when my son was little (copyright 1989!) He's now almost 21.
BANANA BREAD
The recipe has part white flour, but I always use ALL whole wheat flour and it's really, really good!
1/2 cup (1 stick) butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 cup whole wheat flour
1/2 cup unbleached white flour (I use more whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (sometimes I use more)
2 or 3 ripe bananas, mashed (good either way)
1/4 cup buttermilk or plain yogurt (I have used plain milk successfully)
1 cup chopped walnuts or sunflower seeds (it says "optional", but I always like nuts and raisins in my quick breads!)
Preheat oven 350 degrees. Butter a 9x5 inch loaf pan.
In the bowl of an electric mixer, cream the butter with the sugar until the mixture is fluffly. Beat in the egg.
In a separate bowl, combine flours, baking soda, salt and cinnamon.
In a small bowl, mash bananas with a fork and stir in milk or yogurt until well blended.
Alternately add the flour mixture and the banana mixture to the creamed butter, mixing thoroughly after each addition, and beating until all the ingredients are thoroughly combined. Fold in the walnuts by hand, spread into loaf pan and bake:
50 minutes to One Hour, or until a toothpick inserted in the center comes out clean.
Let the bread stand in the pan on a wire rack for at least 15 minutes. Remove from pan and let sit at room temperature to cool. When firm, wrap in plastic wrap, or seal in plastic storage bag.
This is really good plain, or with butter, or cream cheese, or peanut butter on it!
Kathryn
Banana Bread 
Low GI blueberry and banana bread 
