Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (for a little warmth!)
- 1 egg
- 1 1/8 cups sugar (I use light brown for extra sweetness but white works too)
- 1/2 cup vegetable oil
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract (because everything’s better with vanilla!)
- 3 extra ripe bananas, mashed up
- 1/2 cup chopped walnuts (for crunch!)
Instructions
- Preheat your oven to 325°F. Grease an 8×5 inch loaf pan with nonstick spray, and line it with parchment paper if you want easy removal later.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In another medium bowl, whisk the egg, sugar, and vegetable oil together until smooth.
- Now add the dry ingredients to the wet and mix just until everything is incorporated. Don’t overmix! The batter will be quite thick.
- Next, add in the buttermilk, vanilla, and mashed bananas. Fold gently until fully blended.
- Pour the batter into your prepared loaf pan and sprinkle the chopped walnuts evenly over the top.
- Bake in the center of your oven for 60-75 minutes, until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Slicing is best after it finishes cooling
- Prep Time: 15
- Cook Time: 60
- Category: breakfast
Nutrition
- Serving Size: 8
- Calories: 443
