Classic Banana Bread

From the kitchen of SteakNPotatoesKindaGurl

* Yields: 1 loaf

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 3 medium bananas (overripe and brown)
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 3/4 cup light brown sugar, packed
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans, toasted and chopped, optional (we didn't use)

Preheat oven to 350 degrees. Butter and flour an 8.5 x 4.5 x 2.5-inch (or 9 x 5 inch) loaf pan. Place the loaf pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.

For the batter, whisk the flour, baking soda, salt and cinnamon together, set aside.

Mash bananas in a medium bowl. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended. With a large rubber spatula, scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts, if using.

Pour batter into the loaf pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean (if you use a 9x5 inch loaf pan, begin checking for doneness 5-10 minutes earlier). After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.

When the bread is done, transfer it to a wire rack to cool in the pan for 5 minutes. Remove from pan and place right side up on the rack. Cool completely.

For Storing: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

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