3 bananas with a fork ( 1 cup) very ripe peeled mashed
2 large eggs at room temperature
0.5 teaspoon salt fine
1 cup sugar
1.3 cups unbleached flour all-purpose
0.5 cup butter unsalted plus more for preparing the pan at room temperature
0.5 teaspoon vanilla extract
0.5 cup walnut pieces toasted
Equipment
bowl
frying pan
oven
whisk
wire rack
blender
plastic wrap
loaf pan
toothpicks
spatula
measuring cup
Directions
Watch how to make this recipe.
Sift the flour, baking soda, and salt into a medium bowl, set aside.
Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated.
Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.
Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
