Instructions:
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly and line the bottom and long sides with parchment paper, leaving an overhang.
- Toast nuts (optional but recommended): Spread nuts on a dry baking sheet and toast in the preheated oven for 5-7 minutes until fragrant. Set aside to cool.
- Combine Wet Ingredients: In a large bowl, mash the bananas until mostly smooth with a few lumps remaining. Whisk in the cooled melted butter, eggs, and vanilla extract until just combined.
- Whisk Dry Ingredients: In a separate, medium bowl, whisk together the flour, both sugars, baking soda, cinnamon, and salt until uniform.
- Combine Batters: Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold them together just until no streaks of dry flour remain. Stop mixing immediately to prevent toughness.
- Fold in Add-Ins: Gently fold in the toasted nuts. If the batter seems very stiff, fold in the optional 2 tablespoons of milk.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top slightly. Bake for 55 to 65 minutes.
- Check for Doneness: The bread is done when a wooden skewer inserted into the centre comes out clean or with just a few moist crumbs attached. If the top browns too fast, loosely tent it with foil for the last 15 minutes.
- Cool: Let the bread cool in the pan for 10 minutes. Use the parchment paper overhang to lift the loaf onto a wire rack to cool completely before slicing.