Banana Bread with Pecans

They had some bananas on clearance at Winn Dixie so I decided to take a stab at Banana Bread. I ended up using aTyler Florence recipe on Food TV. Only difference was I used less butter but it was yummy. Steven is already asking me to make more.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt(I only used a pinch since I had salted butter)
  
• 4 overripe bananas
• 1 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled (I used one stick of salted)
  
• 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.