Banana Bread With Walnuts - Jon B. Tumpey

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 (11/2 sticks) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup walnuts, finely chopped
• Confectioners' sugar, for dusting

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9 by 5-inch loaf pan.
3. In a large bowl, combine the flour, baking soda, and salt; set aside.
4. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
5. 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.
6. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
7. Mix in the dry ingredients just until incorporated; no need to overly blend.
8. Fold in the walnuts and the mashed bananas with a rubber spatula.
9. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
10. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
11. Rotate the pan periodically to ensure even browning.
12. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical.
13. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.
14. Toast the slices of banana bread, dust with confectioners' sugar, and serve.