Buttermilk Banana Walnut Bread

Buttermilk Banana Walnut Bread

Buttermilk Banana Walnut Bread is tender and moist, super flavorful and studded with chopped walnuts. Serve warm slices, spread with softened butter and a sprinkle of flaky salt or lightly toast and top with salted butter and maple syrup or honey!

This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

Course Breakfast & Brunch, Dessert

Cuisine American

Keyword bread, Easter, quick bread, sweet bread

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings servings

Calories 249

Author Laurie McNamara

Equipment

Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish

Ingredients

nonstick baking spray with flour
1½ cups unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/4 cup unsalted butter melted and cooled slightly
1 cup granulated sugar
3 small very ripe bananas (2 if medium in size) or about 1 generous cup once mashed
1 large egg
1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup buttermilk I use Guernsey's full fat cultured buttermilk
1/3 cup chopped walnuts

US Customary - Metric

Instructions

Preheat your oven to 325℉ (or 160℃).
Line a standard loaf pan with parchment paper and grease with a nonstick baking spray with flour.
In a small bowl, measure and add flour, baking powder, baking soda, cinnamon, salt and nutmeg. Whisk to combine and set off to the side.
Add (2 medium or 3 small bananas) to a shallow bowl. Use a fork to mash until desired consistency.
In a large mixing bowl, add melted (and cooled slightly) unsalted butter, sugar, egg, vanilla and the mashed bananas. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.
Gradually add 1/3 of the dry ingredients at a time into the bowl with the wet ingredients, mixing until just about incorporated. Alternate adding 1/3 of the buttermilk and repeat with the dry ingredients and then buttermilk - you should end with the buttermilk. Add the last of the buttermilk and 1/3 cup of chopped nuts into the bowl. Stir until just combined.
Transfer the batter to your prepared loaf pan and bake on the middle rack of your preheated oven for 1 hour to 1 hour and 15 minutes OR until a tester comes back clean with maybe a few crumbs attached when inserted into the middle of the bread.
NOTE: After 1 hour of baking, I continue to bake at 5 minute intervals until done.
Allow the buttermilk banana walnut bread to cool in the pan for about 20 minutes before removing and transferring to a wire rack to finish cooling.
Once the bread has mostly cooled, slice and serve.
See blog post for how to store and freezing instructions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition