Ingredients:

  • 1 ½ cups Very Ripe Bananas, mashed (approx. 4 large)
  • ½ cup (1 stick) Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 Tbsp Whole Milk (or buttermilk)
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • ½ cup Walnuts, roughly chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the 9x5 inch loaf pan thoroughly, then line the bottom with a strip of parchment paper, leaving an overhang.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Mash the overripe bananas vigorously until mostly smooth, leaving a few small lumps for texture. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (3 to 4 minutes). Scrape down the sides of the bowl often.
  4. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  5. Gently fold in the mashed bananas and milk. The mixture may look slightly separated.
  6. Pour the dry ingredient mixture into the wet ingredient mixture. Using a rubber spatula, gently fold the batter together until just combined. Stop mixing when you see the last streaks of flour disappearing (Do not overmix).
  7. Fold in the chopped walnuts (if using).
  8. Scrape the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 55–65 minutes, or until a long wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil after 40 minutes.
  10. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift the bread out and continue cooling on the rack until fully cooled (about 2 hours) before slicing.