- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 cup sugar
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 1/2 sticks unsalted butter (melted and cooled)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans (finely chopped)
- 2 tablespoons Crisco shortening shared (for lightly greasing the pans)
Preheat oven to 350 degrees F and lightly grease three 8″ x 3 7/8″ x 2 15/32″ foil loaf pans with Crisco shortening.
In a large bowl, combine the flour, baking soda, salt, and sugar; mix with a fork and set aside.
Mash all 4 of the bananas with a fork in bowl. With an electric mixer fitted with a wire whisk attachment, mix the bananas until they become soft with little chucks. Add the melted butter, eggs, and vanilla; mix well and scrape down the sides of the bowl continuing to mix until the ingredient’s consistency is similar to pudding.
Mix in the dry ingredients just until incorporated; do not over mix. Fold in the nuts with a spoon or spatula. Pour the batter into the pre-greased pans half-way full in each pan. Give the pans a good rap on the counter to get any air bubbles out.
Bake for roughly 1 hour and 20 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Rotate the pan periodically to ensure the bread browns evenly.
Cool the bread in the pan for 15 minutes. Then turn the bread upside down on a wire rack to cool completely before cutting / serving. To keep bread moist, wrap loaves or slices in plastic wrap. Great for breakfast and after-noon snacking.