Banana Bread

I was shocked to discover I hadn't added this family favorite to the blog yet.  Everyone has a favorite banana bread recipe, and this one is mine.  We eat a lot of bananas, but every now and then...they brown a little past the point of wanting to eat.  Those bananas make the BEST banana bread.  If I don't have 7 of these beauties, I peel what I do have and put them in a ziploc freezer bag and mark the outside with the number of bananas I put in and freeze them.  Then I add to the freezer bag until I have a total of 7 bananas.Next, I defrost them, and yippee, my family (and friends and co-workers) gets banana bread.

2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup salted butter, softened
1 1/2 cups light brown sugar, packed
2 large eggs
3 cups ripe bananas (about 7 medium), mashed
1 tsp. vanilla extract
1 cup chopped walnuts

Pre-heat oven to 325*F.  Grease two 9"x5" loaf pans (I prefer using stoneware loaf pans for this recipe, it makes the crust slightly crisp.)

In a medium bowl, combine flour, baking soda, and salt with a wire whisk; set aside.

In a large bowl, cream together the butter and sugar.  Add the eggs, bananas and vanilla extract.  Beat at medium speed until thick.

Add the flour mixture and walnuts, then blend at low speed JUST UNTIL COMBINED.  Do not over-mix.

Pour into prepared pans.  Bake on center rack of oven for 60-70  minutes.  A toothpick inserted in center should come out clean, and bread should pull away from the sides of the pan when done.

Cool in pans for 10 minutes, then turn pans on sides to cool to room temperature, before removing and slicing.

Makes 2 loaves or (30) 1/2" slices [15 slices per loaf]