Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 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) fine sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 cup (60g) chopped walnuts, lightly toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving a bit of overhang on the sides. Note: The overhang acts as a handle for easy removal.
  2. Mash the 3 large overripe bananas in a large bowl until mostly smooth.
  3. Stir in the melted butter, brown sugar, egg, and vanilla. Mix until the consistency is velvety and uniform.
  4. Sift the flour, baking soda, salt, and cinnamon directly into the wet mixture.
  5. Using your spatula, gently fold the dry ingredients into the wet. Stop just as the last streaks of flour disappear. Note: Overmixing here will make the loaf tough.
  6. Gently fold in the toasted walnuts. Stop immediately once they are evenly distributed to keep the batter slightly lumpy.
  7. Pour the batter into your prepared pan and smooth the top with your spatula.
  8. Bake for 50-60 minutes until the top is a deep mahogany color.
  9. Insert a toothpick into the center. It should come out with a few moist crumbs attached, not wet batter.
  10. Let it cool in the pan for 10 minutes before lifting it out via the parchment paper.