Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ¼ tsp (1.5g) salt
  • 1 tsp (2g) ground cinnamon
  • ¾ cup (85g) chopped walnuts, lightly toasted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper, leaving an overhang on the sides for an easy lift.
  2. In a large bowl, mash the bananas until mostly smooth with a few small lumps. Whisk in the melted butter, brown sugar, egg, and vanilla extract. Stir until the mixture is a uniform, pale gold color.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Gently fold the flour mixture into the wet ingredients using a spatula. Stop the moment no streaks of white flour remain.
  4. Gently fold in the toasted walnuts. Pour the batter into the prepared pan, smoothing the top. Bake for 50–60 minutes until the edges are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.