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Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar with an electric mixer until light and fluffy.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the mashed ripe bananas, buttermilk, and vanilla extract until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.

If using, fold in the chopped walnuts or pecans.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.


Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar with an electric mixer until light and fluffy.

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the mashed ripe bananas, buttermilk, and vanilla extract until just combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.

If using, fold in the chopped walnuts or pecans.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
