Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk
  • 4 medium very ripe bananas (approx. 450 g), mashed well
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 3/4 cup walnuts (or pecans), coarsely chopped and lightly toasted
  • 1 tablespoon extra granulated sugar (for sprinkling)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan and line it with a sling of parchment paper, ensuring it overhangs the sides for easy removal.
  2. Spread the chopped walnuts on a baking sheet and toast for 5–7 minutes until fragrant. Set aside to cool completely. In a separate bowl, mash the four very ripe bananas thoroughly until mostly smooth but still slightly lumpy. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set aside.
  4. In a separate large bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Reduce the mixer speed to low. Add half of the flour mixture, mix just until combined. Add the buttermilk, mixing briefly. Add the remaining half of the flour mixture.
  7. Mix only until just combined; visible streaks of flour are acceptable at this stage. Do not overmix.
  8. Remove the bowl from the mixer. Gently fold in the mashed bananas and the cooled, toasted walnuts using a rubber spatula. Stop folding as soon as the ingredients are evenly distributed.
  9. Pour the batter into the prepared loaf pan. Sprinkle the top evenly with the extra tablespoon of granulated sugar (this creates a lovely, crisp crust).
  10. Bake for 55–65 minutes. At the 30-minute mark, check the loaf; if it is browning too quickly, lightly tent it with aluminum foil.
  11. Check for Doneness: The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  12. Let the loaf cool in the pan for 10 minutes. Use the parchment sling to lift it out and transfer it to a wire rack. Allow it to cool for at least 20 minutes before slicing to let the structure set and prevent crumbling.