Directions

Heat oven at 350

Sift flour, baking soda and salt into a medium bowl; set aside. Whisk eggs and vanilla togehter. Set aside. Lightly brush a 9 × 5 × 3 inch loaf pan with butter.

In a standing mixer fitted with paddle attachment cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mxing until incorporated. Add the bananas (the mixture will appear to be curdled) and remove the bowl from the mixer.

With a rubber spatula, mix the flour mixture until just incorporated. Fold in the nuts and transfer the batter to 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.