banana nut bread with buttermilk recipe

Written ByJenny Smyth Posted on
banana nut bread with buttermilk recipe
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The Best banana nut bread with buttermilk recipe

I’ve always been a sucker for a good banana nut bread recipe, and this one with buttermilk is a real winner. I first made it for my family’s weekly Sunday dinner, and it was an instant hit. The kids devoured the slices in minutes, and my husband even asked for seconds (which is no small feat).

I was thrilled to see everyone enjoying it so much, and I knew I had to share the recipe with all of you. As for me, I love that this bread is not too sweet, but still has a nice balance of flavors. The buttermilk adds a tanginess that complements the bananas perfectly.

And let’s be real, who doesn’t love a good excuse to use up ripe bananas? This recipe is perfect for any occasion, whether it’s a family gathering or just a Tuesday. It’s easy to make, delicious to eat, and packed with nutrients from the bananas and nuts.

Plus, it’s great for using up those extra ripe bananas you might have on hand. My kids love helping me mix the batter together – they get to mash up the bananas and stir in the nuts. It’s a fun activity that makes them feel involved in the cooking process.

And of course, who can resist the aroma of freshly baked banana nut bread wafting through the house? It’s like a warm hug for your senses. As I mentioned earlier, this recipe is perfect for using up ripe bananas.

But what if you don’t have any on hand? You can easily substitute in some mashed apples or pears instead – just adjust the baking time accordingly. The result will still be delicious and moist, but with a slightly different flavor profile.

Banana Nut Bread with Buttermilk

Banana Nut Bread with Buttermilk

4.6 from 1669 votes

This moist and tender banana nut bread uses buttermilk for extra tang and richness. The walnuts add a pleasant crunch, making it a perfect breakfast or snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 3 bananas)
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan with butter or nonstick spray and set aside.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the mashed bananas, buttermilk, and vanilla extract until just combined.
7Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until no streaks of flour remain.
8Fold in the chopped walnuts gently.
9Pour the batter into the prepared loaf pan and spread it evenly.
10Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
11Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
12Serve at room temperature.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 310mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 21g🥩Protein: 5g

📝Notes

For extra flavor, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes before adding them to the batter. You can substitute pecans or omit nuts entirely.

Watch Video Of How Banana Nut Bread with Buttermilk Works

This banana nut bread with buttermilk recipe has become a staple in our household – we make it at least once a week! The best part is that it’s incredibly easy to customize to your tastes: try adding different types of nuts or spices to give it an extra boost of flavor.

And don’t worry if you accidentally overmix the batter – it’ll still turn out deliciously moist and flavorful in the end. When serving this bread as part of a meal or snack spread, consider slicing it thinly so everyone can enjoy it with their favorite toppings (we love ours with butter or cream cheese).

Store any leftover loaves at room temperature for up to 3 days or freeze them for later use – simply thaw overnight in the fridge when you’re ready for another slice.

❓ Frequently Asked Questions About Banana Nut Bread with Buttermilk

1. What type of flour should I use for this banana nut bread?

For this recipe, I recommend using all-purpose flour or a combination of all-purpose and whole wheat flour for added nutrition.

2. Can I use fresh nuts instead of dried?

Yes, you can use fresh nuts if you prefer – just be sure to toast them lightly before adding them to the batter so they don’t overpower the other flavors.

3. How do I know if my banana nut bread is done?

To check if your banana nut bread is done, insert a toothpick into the center of one of the loaves – if it comes out clean, it’s ready to go!

4. Can I make this recipe in advance?

You can mix together the dry ingredients (flour, sugar, etc.) ahead of time and store them in an airtight container until ready to use.

5. Why do you recommend using buttermilk in this recipe?

The acidity in buttermilk helps to react with the baking soda in the recipe and creates a light and tender crumb.

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