Banana Buttermilk Bread

This is a banana bread recipe that does not use eggs, but instead relies on buttermilk as the emulsifier. The result is a sweet-tasting, light bread. This recipe makes two loaves, each baked in an a 8x4 loaf pan.
  • 2 1/4 cups flour
  • 1 ¼ teaspoon baking soda
  • 1 ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 2/3 cup butter
  • 1 ¼ cups sugar
  • 1 ¼ cup mashed bananas
  • 2/3 cup buttermilk
  • 1/3 cup melted butter
  • 2/3 cup chopped pecans
  1. Preheat oven to 350°F, and lightly grease and flour a 9x5-inch loaf pan.
  2. Sift together the flour, baking powder, soda and salt, and set aside. In a mixer, cream the butter with the sugar.
  3. Add the mashed bananas and buttermilk.
  4. Add the dry ingredients to the banana mixture.
  5. Stir in the pecans.
  6. Pour the batter into two greased and floured 8x4 loaf pans. Bake for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean.
  7. Cool in pan for 10 minutes, then remove and finish cooling on wire rack. Wrap tightly for storage. This bread freezes well.
  8. Makes 2 loaves.

Ready in: 1 Hr

Kitchen Tools You'll Need: Loaf Pan, Mixing Bowls, Mixer, Rubber Spatula, Sifter

Recipe editor Patricia Mitchell