Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) kosher salt
  • 1 tsp (2g) ground cinnamon
  • 3/4 cup (85g) walnuts, toasted and coarsely chopped

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, mash the bananas until smooth with only a few small lumps remaining.
  3. Stir in the melted butter, brown sugar, egg, and vanilla extract; whisk until the mixture is emulsified.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the wet mixture.
  5. Using a rubber spatula, gently fold the flour in using a 'cut and turn' motion until the last streak of white flour vanishes.
  6. Gently fold in the toasted walnuts.
  7. Pour the batter into the prepared pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.