Banana Bread With Pecans

• 2 cups all-purpose flour
• 11/2 teaspoons baking soda
• 1/2 teaspoon salt
• 5 overripe bananas
• 1 1/3 cup sugar
• 3/4 cup (11/2 sticks) unsalted butter, melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup pecans, finely chopped

1. Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. With an electric mixer fitted with a wire whisk, whip the 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 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.
4. 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.
5. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing and serve.

flour, baking soda, salt, overripe bananas, sugar, unsalted butter, eggs, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/banana-bread-with-pecans-50130916 (may not work)