2 ¼cupsover-ripe bananasmashed, room temperature (about 5 large bananas)
3large eggsroom temperature
3 ¼cupsbread flour
Preheat Oven to 350° F
Combine the sugar with the melted butter and stir in the mashed bananas, eggs, and vanilla.
Pour the flour over the banana mixture and sprinkle with the baking soda and salt.
Gently mix just until no dry spots remain- the batter will be lumpy, do not over mix.
Heat a medium-sized skillet over medium heat and add the walnuts. Cook, stirring until the walnuts are gently toasted and remove form the heat.
Prepare 2 standard-sized loaf pans by spraying liberally with non-stick cooking spray and coating the sides with granulated sugar by swirling and tapping until all the sides of the pan are coated.
Fill the pans ⅔ of the way full and sprinkle more sugar on top.
Bake for 55-65 minutes. Bread is done when a toothpick inserted into the middle comes out clean or with just a few moist crumbs on it and the bread is just starting to pull away from the sides of the pan.
Remove bread from the oven and cool on a wire rack for 10 minutes, then invert to remove loaves from the pan.