In a large mixing bowl, beat the butter and sugar for 2 minutes, until fluffy and smooth. Add the eggs and beat another full minute.
½ cup butter, 1 cup granulated sugar, 2 large eggs
Scrape the sides of the bowl, then mix in the vanilla extract and mashed bananas.
1 teaspoon vanilla extract, 2 ⅓ cup mashed ripe bananas
Add the dry ingredients and mix on low speed until it is just incorporated and no flour is visible.You do not want to overmix. Stir in the nuts, if using.
½ cup chopped walnuts or pecans
Pour the batter into your prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
Notes
Check your bread after 30 minutes. If it is already browning then cover the pan loosely with aluminum foil to prevent it from browning too much.
If using an 8x4-inch loaf pan, bake for 70-75 minutes.
Storage:
Store in a Ziploc bag or airtight container at room temperature for up to 3 days, or in the refrigerator for 7 days.
You can freeze the bread by wrapping slices individually in plastic wrap, then placing in a freezer bag or freezer-safe container. They will keep for up to 3 months. Thaw at room temperature before serving.