Best Ever Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

1 teaspoon ground cinnamon (optional)
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped *
Brown sugar

* Can substitute chocolate chips, or omit altogether.

Preheat oven to 350 degrees F and lightly grease a 9" x 5"-inch loaf pan.
In a large bowl, combine the flour, baking powder, cinnamon (if desired) and salt; set aside. 


Mash 2 of the bananas with a fork in a small bowl so they still have some texture.

With an electric mixer fitted with a wire whisk, beat the remaining bananas and sugar together until you have a light and fluffy 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 blended; do not overmix.






Fold in the nuts (or chocolate chips) and the mashed bananas with a rubber spatula.



Pour the batter into prepared loaf pan. Sprinkle brown sugar across top of batter, if desired.

Tap pan on counter to get 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. (Don't worry if the bread has a crack down the middle of the top.) Rotate the pan periodically to ensure even browning.



Cool the bread in the pan for approximately 10 minutes, and then cool completely on a wire rack before slicing.