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.