Ingredients

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 pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees
F and lightly grease a 9 by 5-inch loaf pan.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar
together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted
butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry
ingredients just until incorporated; no need to overly blend. Fold in the nuts and the
mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the
pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the
center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack
down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically
to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool
completely before slicing. Toast the slices of banana bread, dust with confectioners'
sugar, and serve.