A delightful twist on the classic banana bread, incorporating walnuts for added crunch and flavor.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Room temperature butter works best for creaming.
Add the eggs one at a time, mixing well after each addition.
Crack eggs into a separate bowl to avoid shell pieces.
Mash the bananas and mix them into the batter along with the vanilla extract.
Use a fork to mash bananas for a smoother texture.
In a separate bowl, whisk together the flour, cinnamon, and baking soda.
Sifting the dry ingredients can help avoid lumps.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk.
Mix just until combined to avoid overmixing.
Fold in the chopped walnuts.
Reserve a few walnuts to sprinkle on top for decoration.
Pour the batter into a greased loaf pan and smooth the top.
Use parchment paper for easy removal.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
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