A delightful twist on the classic banana bread, this recipe incorporates a hint of cinnamon and a touch of honey for added flavor.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Use parchment paper to line the pan for easy removal of the loaf.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time, followed by the mashed bananas, honey, and cinnamon.
Mash the bananas thoroughly to avoid lumps in the batter.
In a separate bowl, sift together the flour, salt, and baking soda.
Sifting helps to aerate the flour and remove any lumps.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
Do not overmix to keep the loaf tender.
Fold in the chopped walnuts gently.
Coat the walnuts in a bit of flour to prevent them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious banana walnut loaf.
Pair with a cup of tea or coffee for a delightful treat.
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