This is the best banana nut bread ever. It has an amazing sugary crust and it's so moist. It's the perfect balance of flavors. Perfect for breakfast, snack, gift giving and freezing. Recipe yields 2 loaves.
Preheat oven to 350°F. Grease and flour two 9X5 loaf pans. Tap off excess flour and set aside.
In a mixing bowl, mash bananas with a fork and set aside.
In another bowl, sift flour, salt and baking soda. Whisk and set aside.
If adding nuts, chop nuts and set aside in a small bowl.
In a larger mixing bowl, cream the butter and sugars (both white and brown sugars) with a hand mixer. Scrape down the sides to ensure it is well creamed.
Add the vanilla paste or extract and eggs - one at a time. Mix until well blended.
Fold in dry ingredients in two batches, scraping down the sides, just to incorporate. Avoid over mixing the batter.
Fold in the banana mash and copped nuts with a spatula or wooden spoon.
Divide evenly between the two prepared loaf pans. Tap twice on a hard surface to remove air bubbles and bake in the center rack for an hour. Test by inserting a toothpick or knife in the center of the loaf. If it comes out clean it's done.
Note: Usually when it's done, you can smell the banana bread.
Remove from oven and cool for 8-10 minutes. Tap the sides of the pan and the loaf should come loose. Remove bread from tins and finish cooling on a wire rack.
When cool, wrap in plastic wrap whole and store to keep moist if not enjoying immediately.
To Freeze: Wrap well in plastic wrap and in a freezer storage bag for up to three months. Thaw in refrigerator overnight and enjoy!