4 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 c. butter, softened

2 c. brown sugar

2 Tbsp. vanilla

4 large eggs

3 c. ripe bananas, mashed (6 medium bananas)

2 c. chopped pecans or walnuts (optional)

Preheat oven to 350° (325° for dark pans). Grease two 9x5x3-inch loaf pans and line bottoms

with parchment paper. NOTE: If using store-bought disposable pans, measure and if slightly

less than 9x5x3, adjust cooking time to add slightly more time since they will be thicker.

In a medium bowl, blend all the dry ingredients.

In a large bowl, cream the butter, sugar, and vanilla. Add eggs, one at a time, beating well after

each addition. Add mashed bananas. Add dry ingredients to banana mixture. Stir until just

combined. Add nuts if desired and stir lightly.

Spread into prepared pans. Sprinkle the top with some extra brown sugar. Bake for about an

hour, or until a toothpick inserted into center comes out clean. NOTE: If using store-bought

disposable pans, measure and if slightly less than 9x5x3, adjust cooking time to add slightly

more time since they will be thicker. Use toothpick test to ensure they are done.

Cool in pans on wire racks for 10 minutes; remove from pans and allow to cool completely

on wire racks.