Classic Banana Bread

1.Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

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

3.In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

4.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5.Mix in the mashed ripe bananas and buttermilk until combined.

6.Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.

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

8.Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9.Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

10.Remove from the oven and let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

11.Serve the banana bread warm or at room temperature. It pairs wonderfully with butter or cream cheese.