Ingredients:

  • 1 ½ cups very ripe bananas, mashed (about 3 large)
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup light brown sugar, packed
  • 1 ⅗ cups all-purpose flour, spooned and levelled
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan thoroughly and line it with a strip of parchment paper, leaving an overhang for easy removal.
  2. Mash the ripe bananas in a medium bowl until mostly smooth, leaving a few small lumps for texture.
  3. In a separate, larger bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs one at a time, followed by the buttermilk and vanilla extract. Stir in the mashed bananas.
  4. In a third bowl, whisk together the flour, baking soda, cinnamon, and salt until thoroughly combined.
  5. Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold until just combined. Stop mixing the moment you see no more streaks of dry flour to ensure a tender crumb.
  6. If using, gently fold in the chopped nuts.
  7. Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean. Tent loosely with foil if the top browns too quickly.
  9. Let the bread cool in the pan for 10 minutes. Use the parchment sling to carefully lift it out onto a wire rack to cool completely before slicing.