Roast the nuts in a pan until they are lightly toasted or alternatively you can let them bake for 5-7 minutes until lightly toasted.
Preheat the oven to 180 C
Prepare a loaf tin (8 x 21 cm), by greasing and dusting with flour or lining it with greaseproof paper.
I grease it and line it with greaseproof paper. It helps to take out the bread from the tin fus free.
In a large bowl combine the dry ingredients. i.e. Sift the flour, baking powder, baking soda, salt and cinnamon.
Add in the sugar,.
Once the nuts are cooled, coarsely chop them.
Add this to the dry ingredients and give it a quick mix.
In another bowl, mash the bananas. Mash it evenly, this can be simply done with a fork.
Lightly beat eggs and add it to the bananas . Add the melted butter and vanilla and mix everything with a spatula or a wooden spoon.
Add wet ingredients to dry and lightly fold it. Do not over mix.
Check if you have mixed everything. Sometimes a dry batter is left at the bottom.
Add the mixture to a greased loaf pan.
Bake the Bread in a preheated oven for 50-60 minutes.
Remove it and let it cool in the pan for 10-15 minutes.
After that remove and let it cool completely on a wire rack.
Enjoy it in Breakfast or as a dessert
This bread stays fresh when stored in fridge for 3-5 days or one can slice and freeze individual portions.