Banana Nut Bread or Muffins with Maple Glaze

 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan 

1¼ cups all-purpose flour 

1 teaspoon fine sea salt 

1 teaspoon baking soda 

1 cup sugar 

2 large eggs, at room temperature 

3 ripe bananas, mashed 

1/2 cup chopped pecans, toasted

Preheat the oven to 350°F. Brush an 8- by 5- by 3-inch loaf pan with butter. In a bowl, whisk together the flour, salt, and baking soda. Set this aside. 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. Add the eggs, one at a time, then the mashed bananas. Add the reserved dry ingredients and pecans and stir to combine. Transfer the batter to the prepared pan. Bake until the cake is a rich, golden brown and it starts to pull away from the sides of the pan, 1 hour to 1¼ hours. Transfer to a rack to cool slightly, then invert the cake onto the rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

For muffins, bake at same temperature for 20 minutes. Makes 12 muffins. Spray muffins tins well.

Maple Glaze 

1 c. confectioner's sugar

3 T. pure maple syrup

3 T. whole milk

Mix together and pour glaze over cooled bread or muffins. Top with toasted pecans.

Adapted from Virginia Willis--Bon Appetit Y'All