Preheat oven to 350 degrees and lightly grease a 9x5" loaf pan
In a large bowl, combine the flour, baking soda and salt; set aside.
In a small bowl, gently mash 2 of the bananas with a fork, leaving them with a bit of texture.
Using an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 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.
Fold in the nuts and mashed bananas.
Pour into the prepared loaf pan.
Bake about 1 hour and 15 mins until golden brown and a toothpick inserted in the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
I usually have to cook this longer than 1 hour and 15 mins. And, I find banana bread typically gets pretty dark on top. Therefore, I will sometimes put a piece of aluminum foil over the top about 1/2 - 3/4 of the way through the cooking time.
And what you end up with is YUMMY, Pecan NUTTY, DISAPPEARING