Old-fashioned and comforting buttermilk banana bread is an ideal brunch treat or lunch box snack.
There’s nothing overly complicated or fancy about this recipe, it’s simply a way to use up bananas just before they go bad and turn them into something quite delicious.
Ideally, this recipe works best with bananas that are starting to go black and are soft.
Frozen bananas that have been completely thawed will also work. I often peel and freeze bananas for smoothies and this bread, honestly.
The buttermilk is what gives the loaf a bit of old-fashioned flavor. If you have some in a carton in the fridge use it here.
There are other options if buttermilk isn’t on hand. Sour regular milk by adding 3/4 teaspoons white vinegar to 4 Tablespoons milk and letting it sit for 10 minutes. Then measure out the 3 Tablespoons for the recipe.
The powdered, dry buttermilk works extremely well. Find this in the baking aisle of the grocery store. It’s a snap to have on hand and use.
Nuts are Optional
Banana nut bread is, of course, a classic. However, the nuts are not mandatory. Add them if you want, skip them if you don’t.
I would never run to the store just to get nuts for this bread. It is tasty with or without the nuts.
Make & Freeze Extras
Double or even triple the recipe if you have enough bananas on hand. Freeze the extras.
Simply place baked and cooled loaves into freezer bags and freeze. Thaw completely at room temperature to slice and serve.
Do eat up the frozen loaves within about 6 months to prevent freezer burn and preserve best flavor.
- 1 Cup Sugar
- 1/2 Cup Salted Butter, softened
- 1 Egg
- 3 Mashed Bananas
- 3 Tablespoons Buttermilk
- 1 teaspoon Baking Soda
- 2 Cups Unbleached, All-Purpose Flour
- 1/2 Cup Chopped Nuts, optional
- Preheat oven to 350. Grease a loaf pan.
- Sift the flour and baking soda, set aside.
- Cream butter and sugar until light and fluffy.
- Add the egg and mix well.
- Alternate adding a little of the sifted dry ingredients with a bit of the buttermilk until all of it is added and completely incorporated.
- Mix in the mashed bananas and chopped nuts – the batter will be thick.
- Pour into the loaf pan and bake for 1 hour to 1 hour and 15 minutes, an inserted toothpick should come out clean.
- Let cool in pan for 10 minutes before removing to cool completely on a wire rack.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 195mgCarbohydrates: 47gFiber: 2gSugar: 24gProtein: 5g
I try but cannot guarantee this nutritional information is 100% accurate.