Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2.5g) baking powder
  • 1/2 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) buttermilk, leftover, frozen & thawed recommended for ultimate flavour
  • 3 very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup (75g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, mash the ripe bananas with a fork until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Do not over-mix.
  7. Gently fold in the mashed bananas (and nuts, if using) until just combined.
  8. Pour the batter into the prepared loaf pan and spread evenly. If using nuts for topping, sprinkle them on top now.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.