Banana Bread with Walnuts (or pecans)

Banana Bread with Walnuts/Pecans: (from Carrie!)

INGREDIENTS
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
3 overripe bananas
1 cup sugar
¾ cup (1 ½ sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
¾ - 1 cup walnuts (or pecans)

DIRECTIONS
Preheat over to 350 degrees F and lightly grease a 9 by 5 inch loaf pan.

In a large bowl, sift the flour, baking soda, and salt together; set aside.

In a mixer fitted with a wire whisk, whip the 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 nuts with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter.

Bake for about 1 hour and 10 minutes – until golden brown and a toothpick inserted in the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake. Rotate the pan halfway through cooking to ensure even browning.

Cool the bread in the pan for about 5 minutes, and then turn out onto a wire rack to cool completely before slicing.