It seems that every time I buy a container of buttermilk I end up wasting at least half a container because I don’t use it all before it expires. Sure, I know that it freezes beautifully but it’s always a thought I have after it goes bad. I always intend on using the entire container on recipes I’ve pinned, but most of the time it just doesn’t happen.
I’ve tried buttermilk substitutes, lemon juice/vinegar in milk, even powdered buttermilk, but it’s just not the same. As we were packing to leave for vacation last week, I swore I was going to use the last bit of buttermilk and extra ripe bananas that I had instead of throwing them away. That’s where this buttermilk banana bread comes in!:)
This recipe is adapted from one of my go to banana bread recipes and is packed with deep banana flavor, plenty of moisture, and a nice, light texture. Make sure that you use the sweeter, extra speckled bananas for best flavor. The buttermilk adds a nice tang to the bread and also ensures that it’s super moist.
- 2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
- 1/4 cup buttermilk
- 2 large eggs, beaten lightly
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- Heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- In a medium bowl, mix together mashed bananas, buttermilk, eggs, butter, and vanilla. Lightly fold banana mixture into dry ingredients until just combined and batter looks thick and chunky. Fold in chocolate chips. Scrape batter into prepared pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.
- Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.
Source: adapted from Cook's Illustrated, March 1998