- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 ripe bananas, mashed
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Step 1: Prep the Pan and OvenPreheat your oven to 325°F.Grease a 9x5 loaf pan or line it with parchment paper. Parchment makes cleanup easier and helps lift the loaf cleanly later.And honestly, fewer dishes always feels like a win. Step 2: Mix the Dry IngredientsIn a medium bowl, whisk together:flourbaking sodasaltcinnamonThis helps distribute the baking soda evenly so you don’t get weird bitter pockets later. Step 3: Combine the Wet IngredientsIn a larger bowl:mash bananaswhisk in eggsadd sugarpour in oilstir in vanilla and buttermilkThe mixture should look slightly thick and creamy with a few banana lumps left behind. Perfectly smooth batter actually isn’t the goal here. Step 4: Bring Everything TogetherAdd the dry ingredients into the wet mixture.Fold gently with a spatula until just combined.Then add the walnuts.Don’t overmix. Really. Banana bread goes from soft to rubbery faster than people think. Once the flour disappears, stop stirring.A few streaks are fine. Step 5: Bake Until GoldenPour batter into the loaf pan and top with extra walnuts.Bake for 60–75 minutes.Around the 55-minute mark, check the center with a toothpick. A few moist crumbs are okay, but wet batter means it needs more time.If the top browns too quickly, loosely tent foil over it.Your kitchen will smell incredible at this point. Warm banana, toasted nuts, cinnamon—it’s basically a coffee shop in loaf form. Step 6: Cool Before SlicingThis part tests patience.Let the loaf cool in the pan for about 15 minutes, then move it to a wire rack.Cutting too early can make the center gummy. Banana bread keeps setting as it cools.Oddly enough, it often tastes even better the next morning.
