Preheat oven to 350°

Lightly grease a 9x5 loaf pan.

In a large bowl, combine the flour, baking soda and salt.

Mash 2 of the bananas with a fork in a small bowl so they still have some texture.

With an electric mixer fitted with a wire whisk, whip the remaining bananas with sugar for 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 over blend.

Fold in the nuts and mashed bananas with a spatula.

Pour the batter into the prepared loaf pan.

Give the pan a good rap on the counter to get any air bubbles out.

Bake for 1 hour and 15 minutes until golden brown and a toothpick inserted into center comes out clean.

Rotate the pan periodically to ensure an even browning.

Cool the bread in the pan for 10 minutes.

Turn out onto a rack and let cool before slicing.

Toast the banana bread and dust with powdered sugar before serving.