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 on the long sides.

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.In a small bowl, whisk together the milk/buttermilk.

7.Alternately add the dry ingredients mixture and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients (three additions of dry, two of wet). Mix only until just combined; a few streaks of flour are acceptable. If using, gently fold in walnuts or chocolate chips now.

8.Pour the batter evenly into the prepared loaf pan. If desired, sprinkle the top lightly with coarse sugar or place a banana half lengthwise on top.

9.Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with only a few moist crumbs attached. If the top browns too quickly, loosely tent the loaf with aluminum foil after 40 minutes.

10.Let the banana bread cool in the pan on a wire rack for 10 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.