1 hr 20 mins
1 ¼ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon fine salt
2 large eggs
½ teaspoon vanilla extract
½ cup unsalted butter
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
½ cup Toasted walnut pieces
Preheat the oven to 350°F.
Take a medium bowl and sieve the flour, salt and baking soda. Then set itaside.
Whisk the eggs and vanilla together in a liquid measuring cup with apouring spout and put it away as well
Gently brush a 9×5×3 inch loaf pan with butter.
Mix butter and sugar in a stand mixer with paddle attachment (or ahandheld mixer) until it’s fluffy and light. Slowly pour the egg mixture in thebutter until it’s well blended. Add the bananas and take the bowl out of theblender. The mixture may look curdled but don’t worry about it.
Pour the mixture into the bowl with the flour, then mix well with a rubberspatula. Fold in the nuts and put this batter into the prepared loaf pan.
Bake for about 55 minutes. To check if your bread is ready poke a toothpickin the center, if it comes out clean the bread is ready to get out of the oven
Before removing the bread from the pan, let it cool for 5 minutes on a wirerack. Get it out of the pan and let it cool completely on the rack.
Note: You can cover it in plastic wrap. It’s best if you serve it the next day.I’d suggest making a few extra leaves, wrap them in plastic, and freeze. Thawit at room temperature for about an hour. Freezing slices works as well.