The great advantage of this bread is that it improves with a day or so of aging. It is even better toasted or warmed and then spread with butter or sour cream.
Butter the sides and bottom of the loaf pan.
Put the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and creamy. Add the eggs 2 at a time, mixing well after each addition. Stir in the bananas, mixing until incorporated. Reduce to low speed and add the dry ingredients and the nuts.
Spread the batter into the prepared pan and
© 1993 Emily Luchetti. All rights reserved.