Buttermilk Banana Walnut Bread

Buttermilk Banana Walnut Bread is tender and moist, super flavorful 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 recipe 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. I love banana bread (and Mal!), so I’m always happy to oblige. I got to recipe testing and decided to combine traditional 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 You Will Need:

• 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 very 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 just 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 just 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 best when served warm with softened salted butter. Maybe even toasted with salted butter and a drizzle of maple syrup or honey!

HOW TO BEST STORE AND FREEZE THIS Buttermilk BANANA walnut BREAD:

Allow the bread to cool completely before storing. This quick 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.

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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!