2.17.2010

buttermilk banana-nut bread

 
I love banana bread. I could eat an entire loaf by myself. One warm butter-slathered slice at a time.

This version of the recipe was actually a happy accident- I had everything on hand to make banana bread except for milk. So I substituted in buttermilk. The bread came out dense and rich and oh so moist. I'm never going back to using real milk again.


First, preheat your oven to 350 degrees F and butter and flour your bread pan.

Gather your ingredients:
2 large, overly-ripe bananas
1 1/2 cups walnuts
1/2 cup whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoons nutmeg
2 large eggs
3/4 cups packed brown sugar
1/2 cup buttermilk
6 tablespoons melted butter

Peel your bananas. Place into a small bowl and mash.

Chop your walnuts coarsely. Save a few whole ones to decorate the top of the loaf.

In a medium bowl, mix the dry ingredients and set aside: 
flours, baking soda and powder, salt, nutmeg, nuts.
Place your butter in a microwave-safe container.

Heat until melted...

Pour into a large bowl that contains your wet ingredients: whisked eggs, brown sugar, and milk.

Add the dry ingredients and the mashed banana in alternating portions, stirring gently with a spatula.

Pour the batter into your pan, decorate with whole walnuts.

Bake at 350 degrees F for 55-60 minutes. The bread should be browned on top but not burnt. 
If it starts to get too brown before the inside is done, you can cover it with foil.

 Let the pan cool for 5 minutes, then transfer to a wire rack.


Let cool completely before slicing. Or for as long as you can resist cutting in.

 Wonderful cold, but even better warm and smothered in butter.

6 comments:

  1. I like how you arranged the walnuts on top! Never thought of that. Do you keep whole wheat flour around and use it often? We saw some at a farmers market once but I couldn't think of what I would use it in. Do you like using it?

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  2. I like to keep a small bag on hand to use in things like bread and muffins, even oatmeal cookies. It adds a little more texture and some "whole grain goodness" to the dough. You can sub in 1/4-1/2 of the total flour called for in just about any recipe... try it sometime : )

    If you want to make this bread without the whole grain flour, you can just use 2 cups of regular all-purpose flour.

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  3. You can replace ordinary white flour with whole wheat in just about any recipe to make more healthy dishes, e.g. pancakes, waffles, breads and buns. The only thing to remember is that in yeast doughs, minimum half the total amount of flour should be white to ensure proper rising.

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  4. Baked for by Bible Study gals! Love the nuts on top! Thanks for the good idea.

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  5. I found this recipe on Tasty Kitchen and I'm glad I came over here--your photos are lovely! I've found what I'm doing with my overripe bananas!

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  6. Ahhhh sweet banana bread, always a favourite. The use of buttermilk is perfect! The finished product looks great !

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