Banana bread

Ingredients:

• 1/2 cup (115g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1/4 teaspoon (1g) salt
• 1/2 teaspoon (1g) ground cinnamon
• 1/2 cup (120ml) buttermilk
• 3 ripe bananas, mashed (about 1 1/2 cups or 360g)
• 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and stir until just combined.
6. Fold in the mashed bananas until evenly distributed. If using, gently fold in the chopped nuts.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
10. Slice and serve once cooled, or store in an airtight container at room temperature for up to 3 days.

Notes:

For an extra moist banana bread, ensure your bananas are very ripe with brown spots on the peel. You can add chocolate chips or dried fruits for variety. This banana bread can also be frozen for up to 3 months; wrap it tightly in plastic wrap and place it in a freezer bag.