Delicious Banana Bread

Preheat oven to 350°F. Place bananas in their skin on a foil or parchment lined cookie sheet. Roast for about 15–20 minutes, when juices are starting to seep out. (If using, throw the pecans in a skillet or on a sheet in the oven until toasted and browned. Take out to cool.)

While bananas are roasing, melt butter in a small bowl in the microwave (about 40 seconds) and set aside to cool.

Take a standard loaf pan and coat the bottom and sides with butter. Sprinkle granulated sugar all throughout the inside of the pan and set aside.

Measure flour, salt, and baking soda in a bowl and whisk together until combined.

When bananas are done and cool enough to touch, cut the ends off and squeeze them out of their peels into a bowl, including juice. Mash with a potato masher or fork. It is ok if there are some clumps! Toss toasted nuts in any leftover juices left on the cookie sheet and set aside.

In a bowl of a mixer with a paddle attachment, add brown sugar and then eggs, one at a time, beating on medium speed until mixed well. Add butter and vanilla continuing to mix on medium speed. Add mashed bananas and mix well.

Turn the mixer to “stir” setting and slowly add in the dry ingredients, being careful to not over-mix! It is ok if there are some banana lumps. Turn the mixer off and using a spatula or spoon, fold in the nuts (if using).

Pour the batter into the loaf pan, sprinkle the top with a little granulated sugar. Cook for about 45–55 minutes, or until a toothpick inserted into center of loaf comes out clean. If the top starts to brown too much, you can loosely tent it with foil.

Let the bread cool in the pan for about 10–15 minutes. Run a butter knife gently around perimeter of pan to loosen bread and turn pan over, catching bread carefully with your hands. Put on plate or cutting board to slice.