Buttermilk Banana Walnut Bread

Instructions

Preheat your oven to 325 (or 160).Line a standard loaf pan with parchment paper and grease with a nonstick baking spray with flour.

In a small bowl, measure and add flour, baking powder, baking soda, cinnamon, salt and nutmeg. Whisk to combine and set off to the side.

Add (2 medium or 3 small bananas) to a shallow bowl. Use a fork to mash until desired consistency.

In a large mixing bowl, add melted (and cooled slightly) unsalted butter, sugar, egg, vanilla and the mashed bananas. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

Gradually add 1/3 of the dry ingredients at a time into the bowl with the wet ingredients, mixing until just about incorporated. Alternate adding 1/3 of the buttermilk and repeat with the dry ingredients and then buttermilk - you should end with the buttermilk. Add the last of the buttermilk and 1/3 cup of chopped nuts into the bowl. Stir until just combined.

Transfer the batter to your prepared loaf pan and bake on the middle rack of your preheated oven for 1 hour to 1 hour and 15 minutes OR until a tester comes back clean with maybe a few crumbs attached when inserted into the middle of the bread. NOTE: After 1 hour of baking, I continue to bake at 5 minute intervals until done.

Allow the buttermilk banana walnut bread to cool in the pan for about 20 minutes before removing and transferring to a wire rack to finish cooling.

Once the bread has mostly cooled, slice and serve.

See blog post for how to store and freezing instructions.

Breakfast & Brunch,Dessert