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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


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.
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.

About this Recipe

Main Ingredient: Bread
Regional Style: American