NEIGHBOR GIFT #10 {FINAL}

This recipe is tested {by me} and deliciously buttery and sweet. Consider making mini-loaves, wrapping them up in vintage fabric and string and hand-delivering them to your neighbors. I plan to make several loaves in the next few days to pass around to our friends and colleagues.
I have a lot of success baking this bread with silicon baking pans.

Banana-Walnut Loaf {I never use Walnuts to avoid allergy dramas}

Serves 10
Prep time: 15 minutes
Total time: 1 hour 30 minutes

3/4 cup {1.5 sticks} unsalted butter, room temp {plus more for pan}
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 1/4 cups sugar
3 large eggs
3 cups {about 6 medium} mashed, very ripe, bananas
1 cup chopped toasted walnuts

1. Preheat oven to 350 degrees. Butter a 9x5x3" {2 quart} loaf pan {I use mini loaf pans here}; set aside. In a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.
2. In the bowl of an electric mixer, cream butter and sugar until light anf fluffy. Add eggs, one at a time, beating well after each. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out with only a few moist crumbs attached, 60-70 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack. {to get an even buttery taste, I rub the loaf with butter while it is still hot}.