First off, congratulations to Amanda, the winner of my spices giveaway! Check your email, Amanda, and send me your address so I can get them in the mail to you.
Now on to this banana bread. I started making it this summer and since the moment the first loaf came out of the oven, it became my favorite banana bread. In fact, I made it three times that first week because my family just couldn’t get enough. Which is one reason why I never got a very good photo of it. It seems to disappear before I have a chance to grab my camera.
Atypical of most banana breads, it has a fine, light texture and has a crispy, buttery crust. It is super sweet and with a perfect banana flavor. The only problem I have with it is that it bakes up flat. I even bought new baking powder and soda, and still, flat. I think this must be the result of the same thing that happens with “sad” cakes (the ones that sink in the middle) that have a high ratio of fat and liquid to dry ingredients. But, just as sad cakes are incredibly moist, so is this bread. And I seem to be the ONLY person that can’t bake it up with a dome on top. Check out the original recipe to see Mel’s pictures. And then check out my friend Cheryl’s loaf of this bread. They’re beautiful. Maybe it’s the climate here, or our altitude, or perhaps my kitchen is cursed, but based on the other photos, I’d have to say your loaf will probably bake up much nicer than mine.
And even if it doesn’t, it will disappear just as fast. It’s wonderful!
Buttermilk Banana Bread
Printable recipe with picture
1/2 cup butter, softened
1 1/2 cups sugar
1 cup mashed ripe bananas (I use about 3 average-sized bananas)
1/4 cup buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Preheat oven to 350 degrees. Grease and flour 1 large (9 1/4 X 5 1/4-inch) loaf pan.
In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Recipe source: My Kitchen Cafe
Hi Veronica! I made 6 of these for the holiday weekend! They went so fast, I had to hide a loaf for myself lol. Looks really good. I know this tastes wonderful.
I believe it girl! I just wish I could make mine look as good as yours. Phooey!
I usually make lemon buttermilk cake! I use lemon juice with milk instead of buttermilk.
Do you think the “flatness” have to do with your altitude? Still, I think it looks mighty tasty! :-)
I’ve done that before too! It’s a good trick when you don’t have buttermilk, but Mel says it doesn’t work as well with this particular bread. I don’t know if it’s our altitude as we are not in a high spot and I thought the altitude problems were only with people up in the mountains. But I don’t know what else it could be!
Yum, banana bread is always a favorite! The taste is what matters and I’m sure this tasted fantastic, flat or not!
Your bread still looks mighty delicious, Veronica!
I’m happy for the winner but sad it wasn’t me….hehe :)
This banana bread looks great. I will have to give it a try. For some reason I have the worst luck with banana bread. Perhaps this will be recipe to turn things around for me!
Its really nice item and also mouthwatering. I love it
Sounds good but, right now all food sounds good. Wish I could eat!
Thanks for stopping by the blog. Look forward to following your kitchen adventures here. I am a big fan of your banana bread. Love the use of butter milk.
I love this bread, and can never get a pic of it. Mine domes a little.. but not alot, i, personally, do not care at all, we love it!
Looks great. Your description of the “crispy, buttery crust” has my mouth craving a bite.
I love banana. Thanks for cooking tips. Now I would like to make it and enjoy its taste with my family
I was doing good I found your blog. Damn you :)
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Your recipe is a big hit in our house and at my husband’s office. I alter is slightly by making it with gluten free flour and add in 6 drops of doTerra Wild Orange essential oil … YUM. Thank you, thank you!
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