While trying to find a way to use up some leftover buttermilk, I created this Buttermilk Banana Bread. It is delicious and moist and quite possibly the best banana bread I have ever tasted!
I was in the waiting room at employee health yesterday, waiting for clearance to return to work after maternity leave, and I read an article in an old National Geographic about ugly produce and food waste, which you can read here. I personally want to see more ugly produce being used. I absolutely love the carrots that resemble legs! After reading the statistics about how much food is wasted across this country, I got to thinking about my family’s food waste. It’s pretty sad, really. Cookies and treats never get thrown out, just the healthy stuff. It also got me thinking about random ingredients that I buy that don’t get used up.
Looking in my fridge I found a nearly full container of buttermilk. I used some of it in this buttermilk chocolate layer cake.
I could have used it to make salad dressing, which I do sometimes, but I had some also bananas that needed to be used up. Boom, I avoided wasting two foods with one recipe! Buttermilk banana bread! Of course you can always peel and freeze your ripe bananas if you can’t use them right away. Frozen bananas are a great addition to protein shakes.
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The girls love it when I make banana bread because they get to help by mashing up the bananas and because since the recipe comes together so quickly, I use a hand mixer instead of the stand mixer, and the girls get to lick the beaters. Licking the beaters one of the best parts of baking, errr, I mean childhood.
The buttermilk keeps the banana bread nice and moist and an extra splash of vanilla extract adds a fantastic flavor. Once all prepared, the batter bakes in a greased 9×5 loaf pan for an hour and 15 minutes… low and slow. It is definitely worth the wait!
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 3 ripe bananas, mashed
- 1 1/2 teaspoons vanilla
- Cream together softened butter and sugar with a mixer. Add eggs, one at a time, then add the buttermilk. Sift in the dry ingredients and mix well. Mix in the mashed bananas and vanilla.
- Place batter in a greased loaf pan and bake at 300 degrees for 1 hour and 15 minutes.