Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two 9x5x3-inch loaf pans.
- In a medium bowl, sift together the flour, salt, and baking soda. Set aside.
- In a large mixing bowl, beat the melted butter and sugar until light and well-blended.
- Add eggs one at a time, mixing thoroughly after each addition.
- Fold in the mashed bananas and vanilla extract.
- Gently incorporate the flour mixture and chopped walnuts, being careful not to overmix. Blend just until all flour is moistened.
- Divide the batter equally between the two prepared loaf pans.
- Bake for approximately 60 minutes, or until the center feels firm and a toothpick inserted comes out clean with just a few moist crumbs.
- Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
For the best flavor, use very ripe bananas with dark, spotty peels - the darker, the sweeter your bread will be. If you prefer, you can substitute pecans for walnuts or omit nuts entirely for those with allergies.
This bread freezes beautifully! Wrap cooled loaves tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw at room temperature before serving.
Try serving warm slices with a smear of salted butter, cream cheese and honey, or even as a dessert topped with vanilla ice cream.