Imagine pulling a warm, golden-brown loaf out of the oven, filled with the mouth-watering aroma of ripe bananas and toasted walnuts that instantly makes your kitchen feel like home. This isn't just any banana bread - this is a buttermilk-infused masterpiece that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a moist, tender, and absolutely delectable treat that transforms simple ingredients into a slice of pure comfort.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup buttermilk
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the mashed ripe bananas, egg, vanilla extract, and buttermilk to the butter-sugar mixture. Mix until all ingredients are well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a tough bread texture.
- Gently fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature, wrapped in plastic wrap or aluminum foil, for up to 3-4 days.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Room Temperature Ingredients: Ensure butter, egg, and buttermilk are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Mix just until ingredients are combined. Overmixing can develop gluten and create a tough, dense bread.
- Toast Your Walnuts: For enhanced flavor, lightly toast the walnuts in a dry skillet before adding them to the batter.
- Check for Doneness: Use the toothpick test - it should come out with a few moist crumbs, not completely clean or wet.
- Cool Completely: Allow the bread to cool entirely before slicing to prevent crumbling and help it set properly.
- Storage Hack: Wrap tightly in plastic wrap or store in an airtight container to maintain moisture for 3-4 days.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
