Cooking from Scratch

Banana Bread With Pecans (or Walnuts)

** INGREDIENTS **

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1 cup pecans (or Walnuts) , chopped

Confectioners' sugar, for dusting
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** DIRECTIONS **
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1. Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

2. In a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.

5. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.

6. Mix in the dry ingredients just until incorporated; no need to overly blend.

7. Fold in the nuts and the mashed bananas with a rubber spatula.

8. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

9. Bake for about 1 hour and 5 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
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Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical.

Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Toast the slices of banana bread, dust with confectioners' sugar, and serve.

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