Buttermilk Banana Nut Bread is the perfect treat! It's a not too sweet quick bread with the richness of pecans and the savory tang of buttermilk. It's sure to be a hit in your home!
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 24servings
Ingredients
2cupssugar
½cupbutter
2eggs
3cupsflour
1 ½teaspoonbaking soda
⅔cupbuttermilk
3ripe bananaswell mashed
½cupchopped pecans
pinchof salt
1teaspoonvanilla extract
Instructions
Preheat the oven to 300 degrees. Grease and flour two standard 9x5 loaf pans and set them aside.
In a large mixing bowl, or the bowl of a stand mixer, add the sugar and butter. Beat until well creamed. Add the eggs and beat until fluffy. Gradually add the flour beating on slow speed until well mixed. Note: the batter will be thick at this point.
In a small bowl, add the baking soda to the buttermilk and stir together well. With the mixer at low speed, slowly add the buttermilk to the sugar, flour, and egg mixture.
In a small bowl, mash the bananas thoroughly. I use a fork to do this, but you can use a potato masher if you'd like.
Add the mashed bananas to the batter. Mix at low speed until well incorporated. Stir in nuts, salt, and vanilla.
Pour the batter into the prepared loaf pans.
Bake at 300 for approximately 1 hour or until a tester inserted near the center comes out clean. Remove loaves from the oven and cool on a rack for 15 minutes. Turn the loaves out on the rack and let them cook completely.
Notes
If you don't have buttermilk on hand, you can easily make a substitute using whole milk and lemon juice or white vinegar. For each 1/4 cup of milk, stir in 3/4 teaspoon of lemon juice or vinegar. Let stand for 5 minutes before adding to the recipe.
Store in an airtight container for up to 4 days. You can also refrigerate it to extend its freshness for a few days.
You can freeze the whole loaf or cut it into slices and freeze them individually.