Panama Banana Bread

Preheat the oven to 350°F (175°C). Grease and flour two loaf pans to prevent sticking.

Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy, approximately 3-4 minutes of beating.

Add the well-beaten eggs to the butter mixture and combine thoroughly, scraping down the sides of the bowl to ensure even incorporation.

Stir in the mashed ripe bananas until the batter is smooth and evenly blended.

In a separate bowl, whisk together the cake flour, baking soda, and salt.

Fold the dry ingredients into the banana mixture using a spatula until just combined, being careful not to overmix.

Fold in the chopped walnuts or pecans until evenly distributed throughout the batter.

Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of each loaf comes out clean or with just a few crumbs.

Remove the loaves from the oven and allow them to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.