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Sift the flour, baking soda and salt into a medium bowl and set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside. Lightly brush a 9- by 5- by 3-inch loaf pan with butter. Preheat the oven to 175 degrees C.
Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or with a hand-held mixer) until light and fluffy. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 244 (78%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 92.3mg||28 %|
|Sodium 120.9mg||4 %|
|Potassium 125.4mg||3 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 13.6g|
|Protein 4g||6 %|
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Calories per serving: 312
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