Banana Almond Bread

I love Banana Bread. Well,who doesn't?? For me it is one of my comfort food. I can eat it for breakfast, lunch, snack or even dinner. I enjoy eating it especially when it is dense and moist and not crumbly and dry. I've been wanting to try to bake a Banana Cake but for a reason or another I haven't tried baking it.
So, today is the day hehehe. I have a handful of bananas turning brown and so I thought why not give ti a try?? Equipped with the recipe from my favorite online Guru, Stephanie Jaworski from Joy of Baking

Banana Bread

Ingredients:

1 cup (115 grams) walnuts orpecans, toasted and coarsely chopped (optional)
1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder
1/4 teaspoonbaking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsaltedbutter, melted and cooled3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract (I omitted this)

Procedure:

1. Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. 
3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly 
fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan. Bake until bread is golden brown and a  toothpick inserted in the center comes out clean, about 55 to60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 - 9 x 5 x 3 inch loaf.

It smells and tastes so good! The smell of the almonds, banana and cinnamon are divine!!

I will definitely make this more often.