This has been my go-to banana bread recipe for years. I got it from my friend, who got it from her friend, who got it from…. I make them in small loaf pans, so that they cook nice and even and then you can have many loaves to take to other friends. Although, they are sooo addicting you end up hoarding them all to yourself. It’s happened to me more than once.
Here are my two tips to making this bread.
1. If you don’t have buttermilk, use something creamy- like half and half to make your own. You can use milk, or cream too. But real buttermilk is nice a creamy. So I find when I do the “substitute” method and mix half and half (instead of milk) with lemon juice my bread (or any recipe for that matter) is way better. I figure the recipe is calling for real creamy buttermilk for a reason right?
2. Use these small foil pans. This recipe will fill 6 pans. Take a few to friends, or take the bread out and wrap it up to freeze for later. Or eat them all. When they are cooked like this in small pans the bread doesn’t over cook on the outside and under in the inside. Often a problem with sweet breads.
Buttermilk Banana Bread
- 3 C. flour
- 1 1/2 C. sugar
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs
- 3/4 C. butter
- 1 1/2 C. buttermilk
- 4 large mashed bananas
- mix together dry ingredients
- in a separate bowl mix wet ingredients
- add dry and wet ingredients, mix well.
- to make your own buttermilk- mix 1.5 cups half and half (or milk or cream, half and half preferred) and 1.5 T lemon juice or vinegar. Let stand for 5 minutes before mixing with other ingredients.
- Bake @ 350 degrees for 30-35 min. RESULTS ARE BEST IF MADE IN SMALL LOAF PANS Yields about 6 small loaves.