• Buttermilk Banana Bread

    2 votes
    Buttermilk Banana Bread
    Prep: 15 min Cook: 60 min Servings: 15
    by Salad Foodie
    390 recipes
    Does the world need another banana bread recipe? I thought not, until one day I had not only ripe bananas to use up but also buttermilk. It was a culinary match made in heaven. I love the sublime texture and moistness that buttermilk imbues. This is a more tender grain than most nutbreads so I highly recommend making it ahead and storing it overnight in the fridge. That will firm up the bread and make slicing it a breeze. Otherwise if cut too soon, it may tend to crumble.


    • 2 1/2 cups flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3 medium ripe bananas, mashed (about 1 cup)
    • 2 large eggs
    • 1 cup buttermilk
    • 1/2 cup cooking oil
    • 1 cup granulated sugar
    • 1 teaspoon banana extract (or vanilla extract)
    • 1 1/2 cups chopped walnuts


    1. Preheat oven to 350 degrees F. Spray or grease a 9" x 5" loaf pan and set aside.
    2. In medium bowl whisk together the flour, baking powder, baking soda and salt.
    3. In large bowl whisk together the eggs and mashed bananas; add buttermilk, oil, sugar and extract.
    4. Stir the flour mixture into banana mixture just enough to combine (the dough is not as thick as typical nutbreads.) Stir in walnuts and pour into prepared loaf pan.
    5. Bake 60 to 70 minutes (less if dark pan is used) until center is firm when pressed lightly and toothpick tests clear.
    6. Remove from oven; cool in pan on rack for 10 minutes. Remove from pan and cool completely before slicing (it's best to wrap and store overnight in fridge before slicing.)

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