1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (94g) Recipe makes 12 servings |
||
| Calories 308 | ||
| Calories from Fat 123 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.8g | 21% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 212mg | 8% | |
| Potassium 135mg | 3% | |
| Total Carbohydrate 43.3g | 14% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 25.0g | ||
| Protein 4.4g | 8% | |
people who like this recipe also like:
By: Kaarin
By: HeatherFeather
By: PaigeParkerMomma
By: faith58
By: P4
Buttermilk Banana Bread
By: CaramelPie
May 12, 2005
This is the best banana bread I've ever tasted. It's always moist and tasty. I got the recipe from the Vanderbilt Medical Student Mates Cookbook.
SERVES 12 -16 , 1 loaf
Ingredients
- 1 1/3 cups sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 teaspoon vanilla
- 1 1/4 cups mashed ripe bananas
- 3/4 cup broken pecan
Directions
1
Cream sugar and butter.2
Add eggs, one at a time, mixing well after each addition - use a mixer.3
Stir baking soda into buttermilk and add to mixture.4
Sift baking powder with flour and blend into creamed mixture.5
Add vanilla and banana and mix.6
Stir in pecans.7
Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).8
Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).9
Cool for 20-30 minutes before removing from pan.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Buttermilk Banana Bread recipes
Browse similar recipes by category
- Course > Breads > Quick Breads
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Recipe<3r
On Jan 23, 2008
This is a Deeee-licious banana bread. Changes I made: used eggbeaters; added 1/2 tsp banana extract; omitted pecans. Made them into mini-muffins (made 48 @ 65 calories each -baked @ 300 deg. for 30 min.) The buttermilk flavor is not overpowering. My results were just right - not too dense, not too cakey. Caramel Pie, family says "This recipe is a KEEPER!" Thanks for sharing.
From: PattyLouise
On Jan 1, 2006
Made this for my family over the weekend and it got rave reviews. My daughter even took it in to work for a coworker and she loved it!!! I was skeptical about the 1 1 /2 hours at 300 degrees but worked perfectly. A real keeper!!
From: BestTeenChef
On Nov 20, 2006
Very good! This made a dense but still delcious tasy and moist banana loaf!I baked mine for 1 hour and 20 minutes and came out very crusty! Yum! Thanks for the recipe Caramel pie!
From: Roxygirl in Colorado
On May 17, 2005
This is almost identical to my banana bread (except mine has 1 cup sugar and 6 tablespoons butter) from Williams Sonoma Cookbook. I agree that it's the best out there! Roxygirl in Colo.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved