Banana Nut Bread

This banana bread has a wonderful texture and is so very moist.  It's a great way to use up those last few bananas on the bunch which are VERY ripe.  I added pecans to my loaf and it was a great texture contrast.

1/2 cup butter, softened

1 1/2 cups sugar

2 large eggs

2 cups all purpose flour

1 t. baking soda

1/4/ t. salt

3 ripe bananas, mashed (about 1 1/3 cups)

1/2 cup chopped pecans

Butter

Preheat oven to 325 degrees. 

Grease and flour a 9 x 5 inch loaf pan. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. 

Add eggs, 1 at a time, beating just until blended after each addition. 

Combine flour, soda and salt; add to batter and mix just to combine. Add bananas and pecans, mixing well. 

Spoon batter into prepared pan.  Bake at 325 degrees for 1 hour and 15 minutes until a wooden pick inserted into center comes out clean and sides pull away from the pan. 

Cool in pan on a wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack before slicing. Serve with butter.

Adapted from Southern Living Heirloom Recipe Cookbook.