Banana Bread

3 overripe bananas

2 eggs, lightly beaten

¼ cup unsalted butter, melted

2 cups unbleached flour

¾ cup granulated sugar

1 tsp baking soda

1 tsp salt

1 cup chopped walnuts (optional)

Preheat oven to 325° and line an 8-inch square baking pan with parchment paper.

Mash the bananas in a large bowl; stir in eggs and melted butter. In a separate bowl, combine the flour, sugar, salt, and baking soda; stir in the walnuts.

Add the flour mixture to the banana mixture and stir just until the dry ingredients are incorporated. Spread batter evenly into the prepared pan.

Bake for 35-45 minutes, or until center bounces back when pressed lightly, and a toothpick inserted in the center comes out clean. Turn onto a rack to cool a bit; slice carefully with a serrated knife and serve warm.

For Muffins: Preheat oven to 425° and grease a 12-cup muffin tin. Spoon batter into muffin tin cups and bake at 425° for 7-8 minutes, then reduce heat to 300° and bake an additional 5-10 minute, or until muffin top springs back when lightly touched. Remove muffins from tin immediately with a non-metal utensil (plastic knife or silicone spatula works well); serve warm, or transfer to rack to cool.