Prepare a 9x5x3-inch loaf pan by spraying lightly with non-stick cooking spray.
Cut a piece of parchment so it is as wide as the length of the inside of the pan. Press it into the pan with the excess coming up each side and protruding from the top. These will act as handles to remove the bread as soon as it comes out of the oven so it doesn’t get darker. Also place a small piece of parchment on either end so that none of the pan touches batter.
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, beat butter until smooth and add oil and beat again. Add sugar and beat on medium for one minute.
Add eggs and beat on medium for another minute.
Add bananas and vanilla and beat for 30 seconds.
In a medium bowl, mix flour, salt and baking soda with a whip.
With mixer running, slowly add flour until combined. Do not beat more than just a few seconds to mix dry and wet.
Remove bowl and fold in nuts by hand.
Pour batter into prepared pan and even out the batter.
Bake for 55-65 minutes or until a tooth pick inserted comes out clean. If you pull the bread too soon, it will sink in the center as it cools.
Remove pan from oven, lift the two long sides of parchment and gently lift the bread out onto a cooling rack to cool.
Ovens vary so watch closely for doneness during the last ten minutes of baking. (Ours took exactly 63 minutes.)
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