Are you aware of the fact that tomorrow is National Banana Bread Day? What, you don’t have all of the fake, made-up food holidays on your calendar? What rock have you been living under? 😉
We love banana bread in all of its forms at our house, so I’m fine with another excuse to bake up some banana bread! Who doesn’t love a slice fresh and warm from the oven? So yummy for breakfast. . . or brunch. . . or lunch. . . or an afternoon snack. . .
A couple of years ago I contributed to a blogger recipe book for charity. This is the recipe that my cute friend Shelley from House of Smiths contributed. She promised that it was melt in your mouth delicious, and she was right!
I’m a fan of using buttermilk in baking, because it adds great moisture and flavor. This banana bread recipe is no exception. I hope you’ll give it a try. It is a holiday after all. 🙂
Buttermilk Banana Bread
Buttermilk Banana Bread
Buttermilk adds a nice tang to this banana bread and keeps it extra moist!
Ingredients
- 3 cups flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 3/4 cup butter, melted
- 1 1/2 cups buttermilk
- 4 very ripe bananas, mashed
Instructions
- Whisk together flour, sugar, soda, baking powder, and salt in a small bowl.
- In a large bowl, beat eggs, butter, buttermilk, and bananas. Stir in dry ingredients till just moistened.
- Pour into 6 or 7 *small loaf pans that have been sprayed with Baker's Joy or spread with shortening and dusted with flour.
- Bake at 350° for about 30-35 minutes. Let cool in pans 5-8 minutes before removing to cooling racks.
Notes
My loaf pans are 5 3/4" by 3"
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 227Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 290mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g
I was wondering what size 6-7 small loaf pans are? I have a bread size bread pan, a loaf pan that is a little smaller, but with the quantity being 6-7 small, I wondered if these were the little loaves that are great for giving away. Of course any size of this yummy sounding bread would be good for giving away! Just checking so that I don’t end up with too much batter and not enough pans!
Debbie,
My pans are 5 3/4″ by 3 inches. I have found that three of my small pans hold about the same amount as my large loaf pan. Hope that helps!
Thanks Kara! I think I will use my 2 bigger pans which are 9 x 5 with the recipe. That will probably work out. Thanks for your quick response. Now…back to the kitchen! Have a good day!
Yummy these are so good my husband loves them!!!!!!! Definitely added the chocolate chips!!!!
I am going to have to add chocolate chips next time!
For those of you who mentioned not having ripe bananas, I keep a couple of jars of banana baby food and banana extract on hand for just such occasions! 1 jar = 1 banana, and I add a dash of extract to bump up the flavor.
Thanks for the great idea Linda!
Hi, so I always Pin Pin and Pin, and never actually make anything, but this I’ve got to make! One question, what kind of butter do you use, what brand? I’m new to all this, and there’s a lot of different butter out there…. Salted, un salted, in a tub…margarine? In sticks, I even saw some un salted sweet cream butter! Thanks!
I just use store brand salted butter that comes in the sticks. I usually buy a bunch at Costco or Sam’s Club and freeze it. Margarine sticks would work for this recipe too, but not the kind in the tub, it has too much water content for baked goods. Hope that helps!
Yes, Thanks!
Yum! I haven’t spent too much time with buttermilk, but I love the idea of adding that tang to simple banana bread. Great idea!
Mmm, love banana bread. I am happy that my kids are big enough now to help me eat it all since Jacob hates bananas. Your sour cream banana bread recipe is my favorite, although this one sounds pretty tempting!
They are both darn yummy, that’s for sure! Glad your kids didn’t inherit Jacob’s dislike of fruit! 🙂
Oh buttermilk makes everything so moist and delicious!! I can’t wait to try this recipe the next time I have a few overripe bananas on my kitchen counter. Thanks for sharing:)
Hope your family doesn’t eat them before they can get ripe! 😉
This looks so moist & delicious! Would love for you to come share this & any other recipes over at Sweet & Savory Saturdays! dessertnowdinnerlater.blogspot.com/2013/02/sweet-savory-saturdays-1.html
Hope to see you there!
~Amber @ Dessert Now, Dinner Later!
Thanks for the invite Amber! I just linked up. 🙂
That is so funny! I found this site from pinterest and I have so many ripe bananas today and buttermilk which is perfect and awesome! I had intended to make more smoothies than I did this week and apparently I got overzealous in the produce isle.
I can’t wait to make these today!
-Paige
Sounds like it was just meant to be! 🙂
It is so good! I couldn’t resist adding a cup of chocolate chips. Mmm 🙂
Paige
This bread looks to die for! The pictures are amazing. I pinned this post and I’ll be making it soon! Thanks for the recipe!
Thanks so much Kendra! Sometimes I struggle getting good photos, so it just makes my day to hear you say the pictures are amazing. 🙂
This banana bread recipe looks so yummy!
Thanks Faye! It really is. 🙂
This looks fabulous Kara – so moist! So excited for National Banana Bread Day 😉
I work in an office full of guys and Im doing something new this year where I bake for each of their birthdays. I need something for tomorrow, this looks perfect…. Now to try and find some overripe bananas.
That is the hardest part at our house. My family always finishes off the bananas before they get ripe. Sometimes I have to hide them just so I can make banana bread. LOL!