Banana Bread

1 3/4 all purpose flour
1 tsp. baking soda
1/2 tsp salt
6 large v. ripe bananas (prefer 4-5 if large) 2.25 lbs. peeled N.B. one banana for decoration on top
8 T. unsalted butter, melted and cooled
2 large eggs
3/4 cup packed (5 1/4 oz.) lt. brown sugar
1 tsp vanilla extract
1/2 c. walnuts toasted and chopped coarsely

1.  Adjust oven rack to middle position and heat oven to 350. Spray 8.5 x 4.5 " loaf pan with vegetable oil spray. Whisk flour, baking soda, and salt together in large bowl.
2.  Place 5 bananas in separate bowl (one for decoration), cover, and microwave until bananas are soft and have released liquid, about 5 min. Transfer bananas to fine mesh strainer over med. bowl and allow to drain, stirring occasionally, for 15 min. (you should have 1/2 to 3/4 c. liquid).
3.  Transfer liquid to med. saucepan and cook over med. high heat until reduced to 1/4 c., about 5 min.  Removed pan from heat, stir bananas into reduced liquid, and mash with potato masher until mostly smooth.  Whisk in butter, eggs, brown sugar and vanilla.
4.  Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour
remaining.  Gently fold in walnuts, if using. Scrape batter into prepared pan.
5.  Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 min. Let loaf cool in pan for 10 min., then turn out onto wire rack and let cool for 1 hour before serving.