Ingredients
Method
- Preheat the oven to 350°F and either grease and flour a loaf pan or line it with parchment paper.
- Beat the butter and sugar in a large bowl using a hand-held or stand mixer on medium-high speed for approximately 2 minutes until light and fluffy.
- Add the vanilla and eggs one at a time, beating for about 1 minute and scraping the sides of the bowl with a rubber spatula, then add the bananas and beat until fully incorporated.
- Heat the milk in a small saucepan or microwave until it just boils, stir in the baking soda (using a large enough container for foaming), and add the mixture to the batter with the baking powder, salt, and flour, beating until just combined while scraping the bowl.
- Fold in the nuts, if using.
- Pour the batter into the loaf pan and bake for about 40 minutes until a toothpick inserted into the center comes out clean, then cool on a wire rack before slicing.
Notes
Banana Selection: I've found that using bananas with plenty of brown spots is the secret to that deep, sweet flavor and a perfectly moist crumb.
The Milk Step: Don't skip heating the milk before adding the baking soda because that foaming action is what gives this loaf its classic, airy texture.
Mixing Technique: I always switch to a gentle hand when adding the flour to avoid overworking the gluten, which keeps the bread from becoming tough or rubbery.
Flavor Boost: I sometimes swap the walnuts for dark chocolate chips when I want a more decadent treat, and it feels like a completely different dessert.
Storage Secret: To keep my slices from drying out, I store the loaf in an airtight container at room temperature for up to three days.
Make Ahead: I love freezing individual slices wrapped in plastic so I can grab one for a quick breakfast and just pop it in the toaster.