This Buttermilk Banana Nut Bread has the perfect combination of a tender, rich crumb from the buttermilk, sweetness from the ripe bananas, and a delicate crunch from the walnuts in the bread, and roasted on top. It’s comfort in every bite. The hardest part of making this bread is waiting for it to cool to eat it! A huge family favorite.
What we love about this Buttermilk Banana Bread
The buttermilk in the banana bread really elevates the bread. It gives a little more richness and flavor to the bread and helps to create a soft and tender crumb. It also combines with the baking soda to give the bread a little more rise. This is a year-round comfort food favorite. My kids can’t wait to get their hands on it as soon as it cools enough from the oven.
I love the combination of the tenderness from the bread and the delicate crunch from the nuts. It just tastes so good! My favorite way to eat this is with a slather of butter on top. I highly recommend it! Also, make sure those bananas are nice and overripe for the best banana flavor!
Looking for more sweet bread recipes? Try our delicious Lemon Zucchini Poppyseed Bread or our favorite Blueberry Buttermilk Muffins!
What you need to make this Buttermilk Banana Bread Recipe
You will need the following ingredients:
- All-purpose flour
- Baking soda
- Salt
- Butter
- Granulated sugar
- Overripe bananas
- Large eggs
- Vanilla extract
- Buttermilk
- Walnuts
Banana Walnut Bread Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- Sour cream, milk, or yogurt can be substituted for the buttermilk 1:1.
- If you don’t have buttermilk, you can substitute it by adding 1 teaspoon of lemon juice or vinegar to 1/3 cup of milk. Stir, and let it sit for 5-10 minutes before adding it to the recipe.
- If you don’t want nuts in the bread, you can substitute them with chocolate chips, dried fruit, or coconut. If you add something that will absorb moisture, like coconut, you may want to add a little more buttermilk. You can add a streusel or seed topping like sunflower seeds or pumpkin seeds to the top if you still want a little crunch. You can also simply omit them from the recipe.
- If you don’t like walnuts, but still want nuts in the recipe, you can substitute with another nut like pecans.
Step-by-step Instructions
Step 1. Sift the flour, baking soda, and salt into a bowl and set aside. Using an electric hand-held mixer or a stand mixer with the paddle attachment, beat together the sugar and butter on medium speed until light in texture, about 2-3 minutes. Add the mashed bananas and vanilla and beat again until thoroughly mixed, scraping down the sides with a spatula as needed. Add the eggs and beat until thoroughly mixed. Mix in the buttermilk.
Step 2. Remove the bowl from the mixer. Add the dry ingredients to the bowl and mix by hand with a wooden spoon or spatula until they are just incorporated. Fold in 3/4 cup of the chopped walnuts.
Step 3. Pour the batter into the prepared loaf pan and, using a spatula or offset spatula, smooth the top of the batter until it is even. Top with the remaining chopped walnuts.
Step 4. Bake at 350 degrees Fahrenheit for 60-70 minutes. Loosely cover the bread with tented aluminum foil after 30-40 minutes to keep the bread and nuts from excessively browning. At 60 minutes, check with a toothpick in the center of the bread to ensure the bread is cooked. If the toothpick doesn’t come out clean, continue checking every few minutes until done. For my oven, that is usually about 67-68 minutes.
Step 5. Cool bread in the pan for 20 minutes, then, using the parchment paper, lift the bread out of the pan and let it cool completely on a cooling rack.
Tips
- I like using light pans for baking quick breads to prevent the crust from burning. I love USA pans and like this USA loaf pan from Amazon. I also like this Nordic Ware 9×5″ pan.
- Make sure the bananas are overripe for the best flavor. Heavy brown spots on bananas and brown sections are great for banana bread, just make sure they are not spoiled. Spoiled bananas will have mold, have a strong fermented smell, or will start to leak.
Frequently Asked Questions
| Can I make Buttermilk Banana Nut Bread in advance? |
| a. Banana Nut Bread is a great way to use overripe bananas. If you only have one or two overripe bananas, you can stick them in the freezer to store in advance until you have enough to make banana bread. To thaw, put them in a bowl in the fridge overnight or on the counter for a couple of hours at room temperature. Just snip off the tops and slide the banana out to use; discard any excess fluid. b. It is best to use the banana bread batter the day you make it, as the bread will be more dense if the batter sits for too long. You can bake the bread and freeze it once it cools to room temperature to make in advance if needed. |
| How do I store Banana Bread? |
| Store at room temperature, covered tightly in plastic wrap for 2-4 days. It can last up to a week in the fridge, but the fridge can dry out the bread. For longer storage, I recommend wrapping it tightly in plastic or foil and in a freezer bag. It will last up to 3 months. |
Buttermilk Banana Nut Bread
This Buttermilk Banana Nut Bread has the perfect combination of a tender, rich crumb from the buttermilk, sweetness from the ripe bananas, and a delicate crunch from the walnuts in the bread, and roasted on top. It’s comfort in every bite. The hardest thing about this recipe is waiting for it to cool to eat it! A huge family favorite.
15
minutes75-85
minutes60-70
minutes8-10
servingsIngredients
2 cups all-purpose flour, using the spoon and level method for measuring
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup butter at room temperature
1 cup granulated sugar
3 overripe bananas, mashed
1 1/2 teaspoons vanilla extract
2 large eggs
1/3 cup buttermilk
1 cup chopped walnuts, divided
Directions
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of a 9×5″ loaf pan and line with parchment paper with the sides slightly overhanging the edges.
- Sift the flour, baking soda, and salt into a bowl and set aside.
- Using an electric hand-held mixer or a stand mixer with the paddle attachment, beat together the sugar and butter on medium speed until light in texture, about 2-3 minutes. Add the mashed bananas and vanilla and beat again until thoroughly mixed, scraping down the sides with a spatula as needed. Add the eggs and beat until thoroughly mixed. Mix in the buttermilk.
- Remove the bowl from the mixer. Add the dry ingredients to the bowl and mix by hand with a wooden spoon or spatula until they are just incorporated. Fold in 3/4 cup of the chopped walnuts.
- Pour the batter into the prepared loaf pan and, using a spatula or offset spatula, smooth the top of the batter until it is even. Top with the remaining chopped walnuts.
- Bake at 350 degrees Fahrenheit for 60-70 minutes. Loosely cover the bread with tented aluminum foil after 30-40 minutes to keep the bread and nuts from excessively browning. At 60 minutes, check with a toothpick in the center of the bread to ensure the bread is cooked. If the toothpick doesn’t come out clean, continue checking every few minutes until done. For my oven, that is usually about 67-68 minutes.
- Cool bread in the pan for 20 minutes, then, using the parchment paper, lift the bread out of the pan and let it cool completely room temperature on a cooling rack before slicing and serving
Notes
- If you don’t have buttermilk, you can make your own in this recipe by adding 1 teaspoon of lemon juice or vinegar to 1/3 cup of milk. Stir and let it sit for 10 minutes before using.
- Once the bread is cooled, I wrap it tightly in plastic wrap, and it stays nice and moist. It will last for 2-4 days at room temperature, or I recommend freezing for longer storage.
- This bread is the best, in my opinion, with a pat of butter spread on top. So good!
- Make sure the bananas are overripe for the best flavor. Heavy brown spots on bananas and brown sections are great for banana bread, just make sure they are not spoiled. Spoiled bananas will have mold, have a strong fermented smell, or will start to leak.
- You can make 3-4 mini loaves in place of one 9×5 inch bread loaf with this recipe but bake for less time, about 20-35 minutes.
I brought this around to my Mother in law and she loved it so much! Thank you for sharing.
I love hearing that! I’m so glad she enjoyed it! Its a favorite here, and a great way to use those brown bananas. Thanks for sharing your feedback!
I baked this banana bread and it turned out pretty good, thanks for sharing this recipe!
Thanks so much for taking the time to let me know! I’m glad you enjoyed it! We love both the taste and texture of this bread.
We made this on Sunday to enjoy throughout the week and it only made it half way. It was so delicious, we will have to make it again soon.
That makes me happy to hear! Its a recipe we enjoy and the kids love it for an after school snack. Thanks so much for taking the time to let me know you enjoyed it!
We couldn’t resist getting into these right out of the oven. so hot, but so good.
I’m so glad you enjoyed the bread! I think the hardest part about about baking is waiting until the food has cooled enough to eat it. Thanks so much for taking the time to share your feedback!
This banana bread turned out amazing. Sweet, moist and with a tasty crust!
I am so glad to hear you enjoyed it! This bread disappears quickly here and we always want more. Thanks for taking the time to leave your feedback!