A delightful twist on classic banana bread, this recipe incorporates buttermilk and walnuts for a moist and flavorful loaf.
Preheat your oven to 300°F (150°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Creaming incorporates air, which helps the loaf rise.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually ensures a smooth batter.
Mix the baking soda into the buttermilk and add to the batter.
This step activates the baking soda for a better rise.
Sift the baking powder with the flour and gradually blend into the wet mixture.
Sifting prevents lumps and ensures even mixing.
Stir in the vanilla and mashed bananas until combined.
Mash the bananas well for a smoother texture.
Fold in the chopped walnuts gently.
Folding prevents overmixing, which can make the loaf dense.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top ensures an even bake.
Bake in the preheated oven for about 1.5 hours, or until a toothpick inserted in the center comes out clean.
Check the loaf a few minutes before the time to avoid overbaking.
Let the loaf cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and prevents breaking.
Continue in our app for the best experience
