This banana bread is really easy to make and a good use of ripe bananas. The resulting bread is really moist and delicious. I always get requests for this recipe! I cut down on the butter, and the time to bake is usually 75+ minutes.
adapted from The Olives Dessert Table by Todd English, Paige Retus, and Sally Sampson
Total time: 90 minutes, active time: 15 minutes
3 to 4 overripe bananas
1 1/4 cups sugar
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
1/2 cup toasted walnuts (optional)
Preheat oven to 350 degrees. Lightly grease an 8- to 9-inch loaf pan
Place the bananas and sugar in the bowl of mixer with the paddle attachment and whip for 2-3 minutes.
Mix the flour, salt, and baking soda together in a separate bowl.
Add the butter, eggs, and vanilla to the bananas/sugar mixture. Scrape down the sides after each addition.
Add the dry ingredients and mix until fully incorporated.
Fold in the nuts if using.
Place in the prepared pan and bake for 60-75 minutes, until golden brown and firm in the center. Set aside to cool for 10-15 minutes and then invert on a rack.
Wrap and store at room temperature up to 3 days or freeze up to 2 months.