Banana Bread

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup sugar
• 3/4 cup unsalted butter melted and cooled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 tsp Kahlua or more if desired
• 1/2 cup pecans and walnuts mixed, finely chopped Save some for topping

Preparation

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan with butter.

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 whip the remaining bananas and sugar together for a few 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 over-blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan, top with remaining nuts. Give the pan a good hit 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.