Friday, 22 June 2012

Banana Buttermilk Bread

I'm sure you have a banana bread recipe. I do too. I've been baking my recipe for years and it has never failed me. It hadn't occurred to me to change it. If it ain't broke, don't fix it. Until I had some leftover buttermilk. My brain started to tick buttermilk...banana...surely this is a recipe for success.

The buttermilk addition makes the banana bread even more pleasing that it already is. (if that's even possible) The buttermilk gives a softer, moister crumb and a lovely golden hue which is very pleasing to the eye. It becomes the colour I imagined banana bread would be.

This does not last very long in my house, between me, hubby and toddler it was tough to get a photograph of the slices before they disappeared.

250g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
a good pinch of salt
100g butter
100g sugar
2 eggs
2 large ripe bananas
1/2 cup buttermilk

Preheat oven to 150°C. Grease a loaf pan.
In a large bowl, sift the flour, baking powder, bicarbonate soda, and salt; set aside.
Whisk together butter and sugar until light, add the eggs one at a time and the buttermilk. Add the mashed bananas and beat well until smooth. If your mixture looks a little curdled, don't worry.

Pour wet ingredients over dry ingredients and whisk until just combined.

Pour batter into prepared load pan. Bake for 1hour and 10mins or until a toothpick inserted in the middle of the loaf comes out clean. Let it cool for 30 mins before slicing and serving.


  1. yum this is going to be my next baking project!

  2. Yipeeee, you will not be dissapointed! Let me know how it goes.