2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
Lightly grease a 9 by 5-inch loaf pan.
Preheat oven to 350 degrees F
In a large bowl, combine the first three ingredients (flour, baking soda, and salt). In another, smaller, bowl, mash 2 of the bananas with a fork. Mix the other 2 bananas and the sugar in another bowl until light and fluffy. Add the melted butter, eggs, and vanilla to the fluffy bananas; mix well. Add the dry ingredients and mix lightly. Fold in the nuts and the other mashed bananas. Pour the batter into the prepared loaf pan. Shake the pan to get out any air bubbles.
Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean (for about 1 hour and 15 minutes). Rotate the pan periodically to ensure even browning. The loaf will most likely crack down the center, so don’t let it concern you if that happens!
Cool the bread in the pan. After about 10 minutes or so, you can take it out of the pan and put it onto a wire rack to cool. Slice and eat cool or slightly warm, or toast the slices and sprinkle with confectioners’ sugar before serving.
Photography: Lisa Tan