Executive Editor Ann Taylor Pittman shares the tricks to perfecting a quick-bread classic.

Victor Protasio

These six ingredients make all the difference in Pittman's homemade quick bread.

Quick-Cooking Oats

Kelsey Hansen

Oats add some bulk without making the bread dense. Quick oats won't be chewy like rolled oats.

Buttermilk

Kelsey Hansen

This helps keep the bread moist and lends it an oh-so-subtle tang to balance the sugary overripe bananas.

Walnut Oil

Kelsey Hansen

Fat adds moistness, and here it boosts taste, too: Use roasted walnut oil for deeper nut flavor than walnuts alone.

We have the info on every cooking oil high and low, to elevate your dishes and create healthier, tastier food:

Baking Soda

Kelsey Hansen

Acidic buttermilk needs a little alkaline baking soda for pH balance and rise. One quarter teaspoon is just right here.

Brown Sugar

Kelsey Hansen

The touch of molasses in light brown sugar gives the banana bread more complexity than plain white sugar would.

View the recipe: Banana-Walnut Bread

Bananas

Kelsey Hansen

These should be way overripe. One-trick: Put bananas in the oven while it preheats and cook them until they're black.