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1
Preheat the oven to 350 F. Grease a 9x5 inch loaf pan.
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2
In a small bowl, mix together the flour, sugar, baking powder, salt, and cinnamon.
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3
In a medium bowl, combine the melted butter, mashed bananas, buttermilk, and eggs. Whisk until combined. Having some small banana lumps is completely OK.
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4
Add the wet ingredients into the dry and stir until just combined. Stir in the walnuts, saving some for the top of the loaf.
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5
Pour the batter into the prepared pan and sprinkle with the remaining walnuts. Bake for 50 minutes or until a toothpick is inserted and comes out clean. Remove from oven.
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6
Let the bread cool in the pan for 10-15 minutes before removing and transferring to a cooling rack. Slice and serve the bread warm with your favorite spread. It will keep well for a few days wrapped in plastic wrap or in the freezer for a few months.
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7
Notes:
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1. When measuring the flour spoon the flour into the measuring cup rather than using the cup to scoop out the flour. The first cup can be full, but make the second one just a little bit short.
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9
2. Toast the walnuts by placing them on a baking pan in the oven for 5-10 minutes or until fragrant. You can go ahead and put them in right when you start the oven, no need to wait until it is fully pre-heated!
