1 tsp salt
2 tsp baking soda
1 cup butter
2 cups pure cane sugar
2 cups mashed ripe bananas (about 4-5 bananas)
4 eggs, beaten
1 tsp vanilla
1 cup chopped walnuts or pecans (plus extra, if you like)
Preheat oven to 350, grease and flour two 9x5 loaf pans or one 9x13 casserole dish.
Sift the flour, salt and baking soda into a large bowl.
In separate bowl, mix together the butter and sugar until smooth. Stir in the bananas, eggs, vanilla and nuts until smooth.
Pour the wet ingredients into the flour, and stir just until blended. Divide the batter between the 2 loaf pans or pour all mixture into the 9x13 pan.
For loaf pans, cook 60 to 70 mins.
For 9x13 bake for 35-40 mins.
Keep a close check. Bread is done when a knife inserted into crown of the loaf comes out clean.
Let cool in pan(s) 5 minutes then transfer to cooling rack.
Note: To make Gluten Free, substitute flour with a quality GF flour, such as cup4cup, and reduce amount to 1 and 3/4 cup. Also add an additional egg (total of 5 eggs) and a tsp xantham gum.
