Banana-Walnut Bread

It is easy to make, delicious tasting, and my #1 criteria, the bread doesn't stick up to the roof of your mouth. My husband made it the other night and I asked him to save the recipe.
There are some minor tweaks and tips as follows -

The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside  squishy and browning. When bananas start to over ripe, store them in freezer.
Use those frozen bananas for this recipe. 

Ingredients

• 3 very ripe bananas, peeled (when frozen, do not thaw, peel them and cut into pieces)
• 1/3 cup melted butter (after you melt the butter, let it sit for 5 minutes before you mix)
• 1/2 cup sugar (less if you would like it less sweet,
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1 cup Walnuts
• 1 tsp dash of cinnamon

Method

1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3  Mix in the baking soda and salt.  Mix in the flour and cinnamon. Stir in the sugar, beaten egg, and vanilla extract. Fold in the Walnuts.

4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.

5 Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Eat Fresh or Cut thick slice and pan fry it with butter the next day. Enjoy with your freshly brewed coffee.

Original Recipe from:
http://www.simplyrecipes.com/recipes/banana_bread/