A delightful twist on the classic banana bread, featuring a moist texture and a nutty crunch.
Preheat your oven to 350°F (175°C) and grease two loaf pans.
Greasing the pans ensures the loaf comes out easily after baking.
Mash the bananas in a large mixing bowl until smooth.
Use overripe bananas for the sweetest flavor.
Dissolve the baking soda in the buttermilk in a separate container.
The mixture will foam up, so use a container with extra space.
Combine all ingredients in the mixing bowl and stir until just mixed.
Avoid overmixing to keep the loaf tender.
Pour the batter evenly into the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 1 hour, or until a toothpick inserted comes out almost clean.
Avoid overbaking to keep the loaf moist.
Let the loaves cool for 15 minutes before removing them from the pans.
Cooling slightly helps the loaves hold their shape when removed.
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