Buttermilk Banana Walnut Bread at Home

Buttermilk Banana Walnut Bread is tender and moist, truly savory and studded with chopped walnuts. Serve warm slices, spread with softened butter and a sprinkle of flaky salt or lightly toast and top with salted butter and maple syrup or honey! This method yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.

A new year and a new banana bread request from Malloree. Around this time last year she requested blueberry banana bread, and this year she asked me to make a banana bread with walnuts. Worth keeping banana bread (and A friend!), so I’m always happy to oblige. I got to recipe testing and decided to combine long-used banana bread ingredients (bananas, flour, sugar, spices etc), but add in buttermilk and lots of chopped walnuts.

Needless to say, the results were phenomenal.

Heaven is a slice of freshly baked banana bread, slathered in butter with a sprinkle of Maldon salt.

To Make Buttermilk Banana Walnut Bread Set out:

• unbleached all-purpose flour – Gives structure to the banana bread.
• baking powder – Will create lightness in the batter, which makes it rise.
• baking soda – Creates a gas while baking which helps the bread rise.
• cinnamon (ground) – Lends a distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• fine salt – Use either sea salt or pink himalayan.
• bananas – Use 2 medium or 3 small particularly ripe bananas OR about 1 generous cup when mashed.
• unsalted butter (melted) – Adds moisture, richness and flavor.
• granulated sugar (white) – Adds sweetness and flavor.
• egg – Lends richness and flavor.
• vanilla bean paste – Or substitute with equal amount of pure vanilla extract.
• buttermilk – Lends subtle tangy flavor and makes the bread lighter and more tender.
• walnuts (not pictured) – Or substitute with pecans.

Preheat your oven to 325℉ (or 160℃).

Line a standard loaf pan with parchment paper and grease with a nonstick baking spray with flour. For what it’s worth, I don’t always use parchment when baking banana bread.

PREP THE DRY INGREDIENTS:

In a small bowl, measure and add 1-1/2 cups unbleached all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg.

Whisk to combine and set off to the side.

PREP THE Wet INGREDIENTS:

Add (2 medium or 3 small) bananas to a shallow bowl or a generous cup once mashed. Use a fork to mash until desired consistency.

In a large mixing bowl, add 1/4 cup melted (and cooled slightly) unsalted butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla (bean paste or extract) and the mashed bananas.

Mix by hand or use a hand mixer, stirring until combined and is light and creamy.

COMBINE THE WET AND DRY INGREDIENTS:

Gradually add 1/3 of the dry ingredients at a time into the bowl with the wet ingredients, mixing until only about incorporated.

Alternate adding 1/3 of the buttermilk and repeat with the dry ingredients and buttermilk.

You should end on the buttermilk. Add the last of the buttermilk and 1/3 cup of chopped nuts into the bowl.

Stir until simply combined.

Transfer the batter to your prepared pan and bake on the middle rack of your preheated oven for 1 hour to 1 hour and 15 minutes OR until a tester comes back clean with maybe a few crumbs attached when inserted into the middle of the bread. All ovens are different so be sure to check yours often.

NOTE: After 1 hour of baking, I continue to bake at 5 minute intervals until done.

Allow the buttermilk banana walnut bread to cool in the pan for about 20 minutes before removing.

Transfer the loaf to a wire rack to finish cooling.

Once the bread has mostly cooled, slice and serve.

This bread is go-to when served warm with softened salted butter. Maybe even toasted with salted butter and a drizzle of maple syrup or honey!

HOW TO GO-TO STORE AND FREEZE THIS Buttermilk BANANA walnut BREAD:

Allow the bread to cool completely before storing. This short bread will last up to 3 to 4 days on the counter if wrapped tightly in plastic wrap. For freezing, double wrap each loaf in plastic wrap and then in aluminum foil. Freeze up to 4 months.

Enjoy! And if you give this Buttermilk Banana Walnut Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!