1 1/4 cups unbleached all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature, plus for preparing the loaf pan
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
Sift the flour, salt, and baking soda into a medium bowl, set aside. Whisk the eggs and vanilla together in a measuring cup with a spout, set aside. Lightly brush a 9- x 5- x 3-inch loaf pan with butter. Preheat the oven to 350°F. Try lining the pan with parchment paper.
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. Remove the bowl from the mixer.
With a rubber spatula, mix in the dry ingredients until just incorporated. Fold in the nuts. 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, then turn the bread out of the pan. Cool. Wrap in plastic wrap. The banana bread is best if served the next day.
Yield: 1 loaf Prep Time: 20 minutes Cook Time: 1 hour