2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled (I used 1/4 cup butter, 1/2 cup vegetable oil)
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup hazelnuts, finely chopped (the original recipe calls for pecans, which I also love!)
Confectioners’ sugar, for dusting

1. Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.

2. In a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

4. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

5. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners’ sugar, and serve.