INGREDIENTS
8 frozen medium-to-large bananas Note 1
1 ½ cups sugar
½ cup unsalted butter melted
2 teaspoons pure vanilla extract
2 large eggs at room temperature
3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon coarse kosher salt
1- 1 ½ cups chopped pecans optional
INSTRUCTIONS
Preheat the oven to 350°F (177°C).
Peel and thaw frozen bananas in a microwave. Reserve all the juices and everything.
Prepare two 9×5-inch bread pan and spray with non-stick cooking spray.
In a large bowl, mash the thawed bananas with a fork or potato masher until smooth.
Add sugar, melted butter, and vanilla extract. Using a wooden spoon, mix everything until combined.
Stir in eggs.
Then add flour, baking soda and salt. Mix to combine.
Optional, add chopped pecans and/or other add-ins, like chocolate chips, and dried fruits.
Divide the batter evenly into the prepared pans.
Bake for 60 minutes, or until the inserted toothpick comes out clean.
Cool completely before serving.
Keep the banana bread in the bread pan, covered tightly, in the fridge for up to 3 days.
