1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract (The good stuff! I use that vanilla paste from Trader Joe's)
1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
1/2 cup sugar
1/2 cup light brown sugar
2 very ripe bananas, peeled, and mashed with a fork (about 1 cup), use 3 if you want a more intense banana flavor...I use 2.
1/2 cup toasted walnut pieces
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 and mix for a few more seconds.
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, keep at room temperature for best flavor.
I found this recipe on the Food Network...then changed a few things. Just follow the recipe...exactly...it's easy! After it cools to room temperature, slice it into 1" pieces...maybe slather on a little whipped cream cheese or butter...brew a nice strong cup of coffee...and forget about that diet for a while!
