- 2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup of room temperature, unsalted, butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- 1 cup of chopped mixed nuts (I used a combination of cashews, almonds, hazelnuts and pecans)
Preheat the oven 350 degrees F. and grease a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, salt and nuts. In the bowl of a mixer cream butter and sugar. Add the eggs and mashed bananas and mix thoroughly. Create a well in the flour mixture and stir banana mixture into it until the dry ingredients are just moistened.
Bake the banana loaf for 60 – 65 minutes, rotate the pan half way through baking. Let the bread cool for ten minutes before turning out onto a wire rack.
Additionally, you can create a crunchy nut topping for your loaf by combining a 2 tbsp of granola, 2 tbsp of chopped nuts, 1 tbsp of butter and 1 tbsp brown sugar, and sprinkling it on the top of the loaf before baking.