Banana Bread V

Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.


24 servings


1 1/4 cups granulated (white) sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired


Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F (177°C). Grease bottoms only of two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans, or one 9 x 5 x 3-inch loaf pan.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.

Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire cooling rack. Cool completely, about 2 hours, before slicing.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 to 60 minutes
Cool Time: 2 hours

Additional Information

Mini Banana Breads make great gifts! To make, grease bottoms only of ten 4 1/2 x 2 3/4 x 1 1/4-inch miniature loaf pans. Divide batter among pans (about 1/2 cup each). Bake for 30 to 35 minutes.

Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.

Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.

No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.


Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutritional Information

Amount per serving: Calories 70 (Calories from Fat 20), Total Fat 2 g (Saturated Fat 1 g), Cholesterol 15 mg; Sodium 95 mg; Total Carbohydrate 12 g (Dietary Fiber 0 g); Protein 1 g; 1 Starch

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