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| 2 Tasse | all-purpose flour |
| 1 Teelöffel | Baking soda |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | butter unsalted, softened |
| 1 Tasse | sugar |
| 2 gross | eggs |
| 1 Teelöffel | vanilla extract pure |
| 3 | Large; ripe bananas, mashed with a fork |
| 1 Tasse | Chopped pecans or walnuts |
| 1/2 Tasse | Chocolate chip mini-morsels (optional) |
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I found this recipe in the Chicago Tribune a few years ago and have had good reviews from my family. I'd also stud it with mini-chocolate chip morsels after it cools off.
1. Heat oven to 350 degrees. Grease a 9x5 inch loaf pan. Sift together the flour, baking soda and salt; set aside.
2. Beat the butter and sugar with an electric mixer on high speed until light, 2 minutes. Add the eggs, one at a time, and the vanilla, mixing well after each addition. Stop the mixer and add the bananas. Mix lightly. Fold in the dry ingredients and nuts, mixing just until combined.
3. Transfer batter to prepared pan. Bake until toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan for 5 minutes then invert onto a wire rack. Cool completely. Sprinkle chocolate chip morsels on top, if desired, before slicing.
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