Nomi's Favorite Banana Bread

This basic recipe is from a kid's cookbook I sent away for with coupons, from Gold Medal flour, copyright 1987, which was a great year.  Like many of my cookbooks, this is the only recipe I used it for.  It's an easy, basic loaf. Sometimes I bake it in 2 smaller loaf pans, or more recently in a quarter sheet pan in the Breville.  It's quicker and somehow it feels more gratifying.  When Abba was on a low far diet I substituted apple sauce for the oil.  For a protein boost, and to moisten it, I also used no-fat sour cream.
I often freeze ripe bananas, don't even need to put them in a container, they have their own wrapping - they don't look beautiful, but they are fine for banana bread!

1/3 to 3/4 C sugar (recipe calls for 3/4 but I think it's too sweet.)
1 1/2 C mashed bananas (3 large)
3/4 C veg oil [substitute: 1/2 c applesauce + 1/4 c. no-fat sour cream]
2 eggs
2 C all-purpose flour - [I usually use half WW and half regular]
1/2 C chopped nuts
1 t baking soda
2 t vanilla
1/2 t baking powder
1/2 salt

Heat oven to 325. 
Spray loaf pan(s) with oil.
In large mixing bowl, mash the bananas.  If you have a potato masher, that works well.
Add sugar, oil and eggs, mixing all together. [Tip: if you are substituting sour cream for part of the oil, put the oil in first, and then drop in the sour cream which will displace the oil and can be measured accurately, without the sour cream sticking to the measuring cup.]
Combine in remaining ingredients. Pour into pan[s]. 
Bake until a wooden pick inserted in center comes out clean, 60-70 minutes for a single loaf or ~ 50 minutes for two smaller. 
Let cool 10 minutes, then loosen sides of loaf from pan and remove from pan. Let cool completely before slicing. 

If you use a silicon loaf pan, it works fine but the top of the loaf is flat.

The debate: is this a dessert?