Please tell me I’m not the only one that won’t eat a banana, but LOVES a good banana bread! No, it’s just me? OK. But seriously, I love how this so filling and rich (even without the cream cheese on top of it). Plus the whole wheat flour gives it that amazing dark color.

Preheat oven to 350 degrees. Grease and flour an 8 1/2 inch loaf pan.

Stir together the flour, baking soda, and salt, mixing them well to get everything blended. Set the bowl aside.

In a large bowl, beat together the butter and sugar using a hand mixer. Beat in the eggs until completely mixed, then add the bananas and stir to combine. (I’m not going to lie, the mixture is going to look a little like it curdled, but trust me, it’s fine). Add the wet ingredients to the dry and stir until blended with a spoon or spatula. Add the nuts and give everything one more stir.

Pour the mix into the prepared loaf pan. Bake until a toothpick inserted into the center comes out clean (about 50-60 minutes). Cool completely before slicing.

If you’re baking for a crowd, this can be easily doubled to pour into two loaf pans.

*On baking day, I realized all I had was almonds in my pantry. I did, however stumble upon a bag of glazed pecans which I chopped and substituted. I was worried it was going to turn out too sweet, but it came out perfectly.