Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.
In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.
Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.
Be sure to use the ripest bananas you can find. It amps up the flavor, plus ensures that the bread retains ultimate moisture.
Make nut substitutions if you'd like. Walnuts are a classic, but pretty much any other nut will work - try pecans, peanuts, anything! You can also omit the nuts if you'd prefer, as well.
Add chocolate chips if you're feeling it. You can swap them in for the nuts, or do half and half.
Storage: Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 5 days.
Freezing: This bread freezes exceptionally well. Wrap in plastic wrap, then tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
Converting to Muffins: If you'd like to turn this banana nut bread into banana muffins, line a muffin pan with paper liners and fill each about ¾ full. You should get around 18 muffins. Bake at 350 degrees for 24 to 28 minutes, or until a toothpick inserted in the center comes out clean.