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1
Preheat the oven to 350F.
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2
Brush an 8 x 5 x 3-inch loaf pan with butter.
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3
In a bowl, whisk together the flour, salt, and baking soda.
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4
Set aside.
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5
To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, cream the 1/2 cup of butter and the sugar on medium speed until light and fluffy.
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6
Add the eggs, one at a time, then the mashed bananas.
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7
Add the reserved dry ingredients and pecans and stir to combine.
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8
Transfer the batter to the prepared pan.
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9
Bake until a rich, golden brown and the cake starts to pull away from the sides of the pan, 1 hour to 1 1/4 hours.
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10
Transfer to a rack to cool slightly, then invert onto the rack.
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11
Serve warm or at room temperature.
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12
Store in an airtight container for up to 3 days.
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13
Wet and dry measuring cups are not interchangeable.
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14
To measure a dry ingredient such as flour or sugar, scoop, level, and scrape; do not pack the ingredient into the cup.
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15
Scoop up, tap across the cup with the back of a knife or a straight-edge spatula to settle the ingredient, then level by scraping across the rim of the cup with a straight edge.
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16
You cant accomplish this with a liquid measuring cup, as the measure markings stop below the rim and it has a spout, so you cant level off.
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17
A dry measure will work for a wet ingredient, but it is more difficult to use, as dry measures do not normally have spouts for pouring.
