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