Position rack in the center of your oven. Preheat to 350° F/180°C. Coat the insides of a 9-inch by 5-inch (23 cm by 12 cm) loaf pan with non stick spray, line with parchment along the bottom creating overhang on the short sides, then coat the paper with nonstick spray as well.

Stir the milk and lemon juice together in a small bowl and allow to sit for 5 minutes to thicken.

Meanwhile, whisk the flour, baking soda and salt together in a bowl and set aside.

Cream butter with an electric mixer on high speed in a large bowl until soft. Add sugar and continue to beat until well-combined, about 2 minutes, scraping down bowl as necessary. It will still look a bit sugary. Beat in eggs one at a time, allowing each to become absorbed before adding the next. Briefly beat in bananas.

Gently beat in the flour mixture and the soured milk just until a few floury streaks remain, then add nuts and beat just until combined.

Scrape batter into loaf pan and smooth top. Bake for 40 minutes, then turn oven down to 325°F/165°C and continue to bake for about 20 to 30 minutes more. A toothpick should just test clean when inserted in center of the loaf, the top will rise and be a deep golden brown and possibly crack. The edges will also just be pulling away from the sides of the pan.

Cool pan on rack for 10 minutes, then use the overhang of parchment to gently remove the loaf from the pan, pull away the parchment and cool the loaf completely on the rack. This bread slices and tastes best after an overnight rest. Once completely cooled double wrap in plastic wrap and store at room temperature. Bread will keep for about 3 days wrapped well at room temperature or a few days longer if refrigerated. You can also freeze the loaf in which case, double wrap with plastic wrap and then slip into a heavy zip top bag and freeze for up to 1 month.