The other day I couldn’t help but notice that the bananas I had just bought had browned. I thought about freezing them and using them for banana cookies, but I decided that instead I would use them for banana bread.
This recipe is one that my mom has used and I have loved since I was little. It’s up to you how much you mash the bananas or if you want to add nuts. But either way it always turns out great!
Mom's Buttermilk Banana Bread Recipe
- 2 1/2 cup all purpose flour
- 1 1/4 cup granulated sugar
- 2 large eggs
- 2 cup very ripe bananas - (about 4 large bananas) mashed
- 1/2 cup buttermilk*
- 1/2 cup butter - room temperature
- 1 tsp baking soda
- 1 tsp salt
- pinch cinnamon
- 1 tsp vanilla
- 1 cup chopped walnuts - optional
- Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees F. Grease bottoms of 2 (9x5) loaf pans, using non-stick baking spray or butter and flour.
- In a large bowl, mix sugar and butter. Add eggs one at a time, beating until incorporated.
- Mash bananas on a plate, using a fork. Add bananas, buttermilk and vanilla. Beat until smooth.
- Gently fold in flour, baking soda, salt, cinnamon and walnuts (or save for on top).
- Pour batter into pans (sprinkle nuts on top if desired).
- Place in oven and bake for approximately 35-45 minutes, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from oven and let cool for 10 minutes, then loosen the sides of the loves and remove from pans onto wire rack. Let cool completely (about 2 hours) before cutting.
-For a healthier option, half of the flour can be substituted for whole wheat flour, the buttermilk can be substituted for greek yogurt and half of the butter can be substituted for applesauce.
**NOTE: The pictures for the recipe have been UPDATED! I originally had a picture of this bread in a miniature loaf pan. You can still bake these in mini loaf pans, just adjust the time accordingly.**