Buttermilk Banana Bread

Buttermilk Banana Bread


Who doesn’t love banana bread?

It’s great for breakfast, a snack or even a gift for a friend.

Using well-ripened bananas is key. So, I save bananas to make banana bread. At times, I have to defend those ugly bananas sitting on my kitchen counter. “No”, I say, “those bananas are not to go to the compost pile, I’m gonna make banana bread.”

My family members roll their eyes.

And I hide my precious bananas behind the fruit bowl.

Then, another day or two pass.  My over ripe bananas are now about to be unusable. My next move is to stash them in the freezer.  I try to put them out of sight so that I don’t have to hear complaints about the “gross” looking frozen bananas that are blocking the popsicles or ice for their drink.

Finally, I set aside some time, like I did today, to make a double batch of my family’s favorite banana bread.  My mom always made this yummy bread.  It’s always moist and delicious! This bread freezes great and it’s perfect for a grab-and-go breakfast on those mornings when we start our day before dawn.  We can eat in the truck on the road or the girls munch on it while horseback as they trot out in search of cattle.

Buttermilk Banana Bread – this recipe is easily doubled

  • 1/4 cup oil
  • 1/4 cup applesauce
  • 1 1/2 cups sugar
  • 2 eggs, well beaten
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup white flour
  • 3/4 cup whole wheat flour
  • 1/3 cup buttermilk
  • 3 very ripe bananas, mashed
  • 1 cup nuts, chopped (pecans or walnuts are delicious although my fam prefers chocolate over nuts) or 3/4 cup mini chocolate chips


Preheat oven to 350 degrees. Cream oil, applesauce and sugar; add eggs, vanilla and salt and mix well. Add flour and baking soda combined with buttermilk alternately. Add bananas. Grease two regular size loaf pans and pour in mixture. Sprinkle nuts or chocolate chips on top of batter then bake for approximately 45 minutes. When the bread pulls away from the sides of the pan and a toothpick comes out clean, your bread is done.  Cool on a wire rack.  To freeze: wait until loaf is completely cool. Then, wrap tightly in foil and slide sideways into a gallon freezer bag. I pull mine out the night before and let it thaw on the counter. Oh so good!

Buttermilk Banana Bread

Half of one loaf already gone!



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