Mom's Banana Bread

This is Mom and Elise's preferred banana bread recipe.

2 ½ cups all-purpose flour
1 ½ tsp. baking soda
½ tsp. salt
¾ cup salted butter, softened
1 ½ cups light brown sugar, packed
2 eggs
3 cups ripe bananas (about 7 medium) mashed
1 tsp. vanilla extract
1 cup (4 oz.) chopped walnuts

Preheat oven to 325⁰ F. Grease 2, 9 x 5 inch loaf pans (you can use cupcake tins too!)

In a medium bowl combine flour, soda and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer. Add eggs, bananas
and vanilla. Beat at medium speed until thick. Scrape down sides of bowl.

Add the flour mixture and walnuts and blend at low speed just until combined. Don't over mix.

Pour batter into prepared pans about ½ to ¾ full. Bake on center rack of oven
for 60-70 minutes. A toothpick inserted in center should come out clean. Bread
should pull away from the sides of the pan. Cupcakes take about 20 minutes.

Cool in pan for 10 minutes. Turn pans on sides; cool to room temperature before
removing and slicing.

Delicious and moist.