Buttermilk Banana Bread

This recipe is perhaps one of the nearest and dearest recipes to our family – every time we make it, it reminds us of my father in law; this recipe is, in its essence, his. We hope you enjoy it as much as we do, and think of him! I love the recipe as it is written with pecans, but often make it without for my family who isn’t crazy about nuts. Try it with your favorite nuts, with chocolate chips, and even coconut. It’s very adaptable.
Buttermilk Banana Bread sliced on a cutting board
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5 from 4 votes
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Calories 148kcal
Author Liren Baker

Ingredients

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 cup chopped pecans optional
  • 2 cups sugar
  • 1/2 cup unsalted butter room temperature
  • 2 eggs
  • 1 cup buttermilk or substitute 1 cup milk with juice of one lemon
  • 5 - 6 very ripe bananas

Instructions

  • Preheat oven to 300°F. Prepare two loaf pans by buttering and lining with parchment paper.
  • Sift or whisk flour, salt, baking powder and baking soda. Add pecans if using, then set aside. In a separate bowl, cream sugar and butter. Mix in eggs, one at a time, then add the bananas. Add dry ingredients and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix.
  • Bake in buttered loaf pans for 1 hour or until toothpick comes out clean.

Video

Nutrition

Serving: 1slice | Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 97mg | Potassium: 81mg | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 1.6mg | Calcium: 16mg | Iron: 0.5mg
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