A delightful twist on the classic banana bread, featuring a nutty crunch and a hint of cinnamon.
Preheat your oven to 325°F (165°C) and grease a loaf pan.
Greasing the pan ensures the bread doesn't stick, making it easier to remove.
In a mixing bowl, cream together the brown sugar and unsalted butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time helps maintain the batter's consistency.
Mash the ripe bananas and stir them into the mixture.
Use a fork to mash the bananas for a smoother texture.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until just combined.
Avoid overmixing to keep the bread tender.
Fold in the chopped walnuts gently.
Coating the walnuts in a bit of flour can prevent them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for about 1 hour, 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 before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the Banana Walnut Bread as a delightful snack or breakfast treat.
Pair with a cup of coffee or tea for a perfect combination.
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