A delightful twist on the classic banana bread, this recipe incorporates a hint of cinnamon and the crunch of walnuts for a truly satisfying treat.
Preheat your oven to 350°F and grease the bottom of a loaf pan.
Greasing only the bottom helps the loaf rise evenly.
In a mixing bowl, cream together the sugar and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs, one at a time, then add the mashed bananas, buttermilk, and vanilla extract.
Mash the bananas thoroughly to avoid lumps in the batter.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help avoid clumps.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chopped walnuts.
Overmixing can make the loaf dense, so mix gently.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Cooling completely ensures clean slices.
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