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Banana Bread

Russ Myers


Flavorful ripe bananas, buttermilk and crunchy nuts make this banana bread a recipe you will keep in the family.

★★★★★ 3 votes
2 Loaves
15 Min
1 Hr 15 Min


1 1/4 c
1/2 c
butter, softened
2 large
1 1/2 c
mashed ripe bananas (3 or 4 medium)
1/2 c
1 tsp
vanilla extract
2 1/2 c
all purpose flour
1 tsp
baking soda
1 tsp
1 c
chopped nuts, optional

How to Make Banana Bread


  • 1Move oven rack so that the tops of the baking pans will be in the center of the oven.
    Preheat oven to 350F.
  • 2Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or one loaf pan 9 x 5 x 3 inches.
  • 3Mix sugar and butter in large bowl. Stir in eggs until well blended.
    Add bananas, buttermilk, and vanilla.
    Beat until smooth.
  • 4Stir in flour, baking soda and salt just until moistened.
    Stir in nuts.
    Pour into pans.
  • 5Bake 8 inches loaves about 1 hour, 9 inch loaves about 1 1/4 hours, or until toothpick inserted in center of loaf comes out clean.
    Cool in pan 10 minutes.
  • 6Loosen sides of loaves from pans, remove from pans and place top side up on a wire rack.
    Cool completely, about 2 hours, before serving.
  • 7Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Also freezes well.
  • 8Variation;
    Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for additional mouthwatering flavor combinations.
  • 9No 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 you can substitute 1/2 cup of plain yogurt.

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About Banana Bread

Main Ingredient: Bread
Regional Style: American