3 ripe bananas- 6 to double
1 stick butter softened- 2 to double
1/2 cup granulated sugar -1 cup to double
1/3 cup brown sugar-2/3 to double
2 eggs room temperature-4 to double
1 tsp vanilla extract-2 to double
1/2 cup buttermilk- 1 cup to double
1 1/2 cups of all purpose flour- 3 cups to double
1/2 tsp salt-1 tsp to double
1 tsp cinnamon- 2 to double
1 cup chopped walnuts-2 to double
measuring cups and spoons
stand mixer with paddle attachment
9 inch loaf pan greased with cooking spray for one loaf, two pans for two loaves

3 ripe bananas- 6 to double 1 stick butter softened- 2 to double 1/2 cup granulated sugar -1 cup to double 1/3 cup brown sugar-2/3 to double 2 eggs room temperature-4 to double 1 tsp vanilla extract-2 to double 1/2 cup buttermilk- 1 cup to double 1 1/2 cups of all purpose flour- 3 cups to double 1/2 tsp salt-1 tsp to double 1 tsp cinnamon- 2 to double 1 cup chopped walnuts-2 to double 9 inch loaf pan greased with cooking spray for one loaf, two pans for two loaves

Set the butter on your counter for 45 minutes to get soft, once soft in your bowl with the paddle attachment mash the bananas. Add the butter, sugar, brown sugar, and mix for two minutes until smooth.
Add in eggs, then vanilla.
Add Buttermilk, and mix again.
Add all the dry ingredients to the wet ingredients and mix well.
Hand mix in the nuts, add batter to prepared pans. Bake 45-55 minutes. Bread is done once a toothpick comes out clean. Store in airtight container for one week.