Sift the flour, baking soda, and salt into a medium boal, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 inch loaf pan with butter. Preheat the oven to 350 degrees F.
2
In a standing mixxer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugal until light and fluffy. Gradually pour the egg mixture into the butter while mising until incorporated. Add the bananas (the mixture will appear to be curdled, so don''t worry), and remove bowl from the mixer.
3
With a rubber spatula, mix the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely. Wrap in plastic wrap. The bread is best if served the next day.
