Ingredients

• 2 cups all purpose flour, spooned and leveled
  
• 1 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon cinnamon
  
• 1 egg
  
• 1 1/8 cup sugar
  
• 1/2 cup vegetable oil
  
• 2 tablespoons buttermilk (see notes)
  
• 1 teaspoon vanilla
  
• 3 extra ripe bananas
  
• 1/2 cup chopped walnuts

Instructions

1. Set your oven to 325°F. Coat an 8×5 loaf pan with nonstick spray; lining it with parchment paper is optional but helpful for easy removal.
2. In a medium mixing bowl, whisk together the flour, baking soda, salt, and cinnamon just until the dry ingredients are blended.
3. In a separate bowl, whisk the egg, sugar, and oil until smooth.
4. Add the dry mixture into the wet mixture and stir thoroughly. The batter will look thick and somewhat dry at this stage.
5. Mix in the buttermilk, vanilla, and mashed bananas until everything comes together.
6. Spread the batter into your prepared loaf pan and sprinkle the walnuts evenly over the top.
7. Bake on the center rack for 60–75 minutes, or until a knife or toothpick inserted into the middle comes out clean.

• A 9×5 pan can be used, but the loaf will bake more quickly—begin checking early.
• To make homemade buttermilk: stir 1/2 tablespoon lemon juice or white vinegar into 1/2 cup milk and let it stand for 5 minutes. (Only 2 tablespoons are needed for this recipe.)
• For muffins: Line a muffin tin, fill with batter, bake at 425°F for 5 minutes, then lower the heat to 350°F and continue baking for 18–20 minutes, or until a toothpick tests clean.
• Freezing: Once the loaf has cooled completely, wrap it in plastic and then in foil or place it in a freezer bag. Freeze for up to 3 months.