Ingredients
Equipment
Method
Prep & Preheat
- First, preheat your oven to 325 degrees F.
- Spray an 8x5 loaf pan with nonstick spray and line it with parchment paper if desired.
Dry Ingredients
- In a medium bowl, add your all purpose flour, baking soda, salt, and cinnamon.
- Whisk these ingredients just until they are combined.
Wet Ingredients
- In another medium bowl, add your egg, sugar, and oil.
- Whisk until these are well combined and the sugar is fully incorporated.
The Critical Mix
- Now, add the dry ingredients to the wet ingredients.
- Mix well; the mixture will look quite thick and dry at this stage.
Hydration
- Next, add in the buttermilk, vanilla, and the mashed extra ripe bananas.
- Mix until everything is just combined; the batter will transform into a silky, pourable consistency.
Pan & Top
- Pour the batter evenly into your prepared loaf pan.
- Then, sprinkle the chopped walnuts generously over the top of the batter.
The Bake
- Bake the loaf on the center oven rack for 60-75 minutes.
- Check at the 60-minute mark; it is done when a knife or toothpick inserted into the center comes out clean, or when it reaches an internal temperature of 190°F–200°F.
- If the walnuts or the top of your bread darken too fast, tent a piece of aluminum foil loosely over the top of the loaf pan for the remainder of the baking time.
Nutrition
Notes
If you don't have store-bought buttermilk, make your own by adding 1/2 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling to 2 tablespoons with regular milk. Let it sit for 5 minutes until it curdles slightly.
For enhanced nutty flavor, toast walnuts briefly in a dry pan before using.
If you only have yellow bananas, ripen them quickly in the oven by placing unpeeled bananas on a baking sheet and baking at 300°F for 15-20 minutes, or until the peels are black and shiny. Let them cool before mashing.
Always spoon and level your all-purpose flour. Scooping flour directly with your measuring cup can pack in too much, leading to a dense loaf.
Once you add the dry ingredients to the wet, mix only until just combined to avoid developing gluten too much, which can make your banana bread tough.
The "toothpick test" can sometimes be misleading. To be sure, insert a toothpick or knife into two different spots in the center of the loaf, or use an instant-read thermometer to confirm an internal temperature of 190°F–200°F.
It is tempting to dig in right away, but waiting for the banana bread to cool completely is essential to allow the crumb structure to set properly, preventing it from crumbling when sliced.
Store your banana bread in an airtight container on the counter for up to 3 days to maintain its moisture. The fridge tends to dry it out.
Banana bread freezes beautifully. Wrap individual slices tightly in plastic wrap, then again in aluminum foil. They can be stored in the freezer for up to 3 months. Reheat by microwaving for 10-15 seconds, or toasting lightly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.