Classic Moist Banana Bread

1.Preheat your oven to 175°C (350°F). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.

2.In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3.In a large bowl, use an electric mixer or a sturdy whisk to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.

4.Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

5.Gently fold in the mashed bananas until just combined. Be careful not to overmix at this stage.

6.Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients (e.g., 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry). Mix only until no streaks of flour remain.

7.If using, gently fold in the chopped nuts.

8.Pour the batter evenly into the prepared loaf pan.

9.Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.

10.Let the banana bread cool in the pan on a wire rack for 10 minutes. Then, use the parchment overhang or a knife around the edges to carefully remove the loaf and let it cool completely on the wire rack before slicing and serving.