American Banana Bread with Pecans

Ingredients:

• 2 cups of flour
• 1.5 tsp baking soda
• 1/2 tsp salt
• 4 overripe bananas
• 1 cup of sugar
• 3/4 cup (170 g) melted and cooled butter
• 2 eggs category CO
• 1 teaspoon natural vanilla extract
• 1/2 cup chopped pecans
• Powdered sugar for decoration

Preparation:

1. Preheat oven to 180°C and lightly grease a 23x13cm loaf tin.
   
   In a large bowl, combine flour, baking soda and salt.
   
   In a small bowl, mash 2 bananas with a fork until they're in small chunks. Beat the remaining bananas and sugar with an electric mixer fitted with a whisk attachment for 3 minutes until the banana cream is light and fluffy.
   
   Add the melted butter, eggs, and vanilla extract and beat well, scraping down the sides of the bowl. Fold in the dry ingredients, being careful not to overmix.
   
   Add the nuts and mashed bananas and mix with a silicone spatula. Pour the batter into the prepared pan. Tap the pan on the work surface to release any air bubbles.
2. Bake for about 1 hour 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't worry if the banana bread cracks in the center; this is normal and not a problem. To ensure even browning, rotate the pan during baking.
   
   Cool the bread in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cool, the bread is ready to slice. Toast the banana bread slices, dust with powdered sugar, and serve.