2 cups all purpose flour
2 tbsp. King Arthur Flour Cake Enhancer (optional)
1 1/2 tsp. baking soda
1/2 tsp. salt
5-6 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted & cooled
2 large eggs
1 tsp. vanilla extract
1/2 cup pecans, chopped
1. Preheat oven to 350F. Lightly grease (or use cooking oil spray) a 9" x 5" loaf pan.
2. In a medium bowl, combine flour, baking soda and salt. Set aside.
3. Mash 3 bananas with a fork in a small bowl and set aside.
4. Place remaining 3 bananas in a large bowl and mash lightly with a fork. Add sugar and whip with a beater for about 3 minutes until light and fluffy. Add melted butter, eggs, vanilla and cake enhancer. Beat well, scraping down sides as needed.
5. Add dry ingredients (flour mixture) to the wet mixture and blend until just incorporated (do not over mix). Fold in chopped nuts and mashed bananas with a rubber spatula.
6. Pour batter into greased loaf pan. Rap the pan on a hard surface to get rid of any air bubbles.
7. Bake 1 hour, rotating pan periodically for even browning. When toothpick comes clean out of the center of the loaf, it's done. Remove the loaf from the oven and let cool about 10 minutes, then remove to a wire rack and cool completely for 2-3 hours. Once cooled, wrap the loaf tightly in aluminum foil and set aside at room temperature. The banana bread will develop its flavors and taste even better after a day or two.