Very Moist Bannana Bread with Walnuts

I cannot resist a big slice of Banana Bread, especially if it's moist and full of crunchy nuts. This is my Mother-in-laws delicious recipe. She preferred using Black Walnuts in it when she could find them and insisted that walnuts added to the moistness of this bread. While black walnut trees are common here, I preferr the english walnut, but either will work in this recipe. All I know is that this Banana Bread is delicious and I have a hard time stopping with one slice. I have already posted my Mothers recipe, but I wanted to add this one too, since I'm going through our family's recipes. This moist, sweet quick bread makes a large loaf. My MIL baked this bread in a 8x8 inch baking pan, but I used a loaf pan this time, which took about an hour and 20 minutes. Either way, I think you will enjoy it.
By the way, thank you for the well wishes-I am feeling much better and can finally taste food again. Eating is much more enjoyable when the food tastes good; now on to the Banana Bread!
Moist Banana Bread with Walnuts

3/4 cup unsalted butter, melted
1 1/2 cups sugar
1 1/2 cups mashed bananas, about 3 large
2 eggs, beaten
1 teaspoon vanilla- I omit this
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3/4 cups chopped walnuts (or any nut of your choice)

Directions:
Grease and flour a large, 9 5/8 x 5 1/2 inch loaf pan, or a 8x8 inch cake pan. Preheat oven to 350 degrees (325 for dark pans).
Mix the mashed bananas, melted butter, sugar, eggs, and vanilla together in a large bowl. In another bowl, sift the flour, baking soda and salt together. Mix dry ingredients and the buttermilk into the banana mixture. Pour batter into the prepared pan and place in oven. Bake about 1 hour and 15 minutes, or until a toothpick inserted into the middle comes out clean. Let cool completely before serving. Wrap tightly in aluminum foil. Enjoy!