This bread has an almost pound cake texture to it. It holds together like a pound cake would and that’s from the added butter in the recipe. It has a buttery top like a pound cake would too, which by the way, is decedent. It’s a nice change from the muffin type texture you get from breads.
I’ve seen recipes that incorporate everything from sour cream to banana flavored yogurt to buttermilk in banana bread recipes. This was my first time using buttermilk and I liked it.
Please look at the label of the buttermilk you buy. They are NOT all the same. If you can find organic that’s the best way to go. Other buttermilks contain carrageenan among other things.
I really encourage families to cut back on their sugar in recipes, snacks, meals, etc. And once you do for a period of time you really CAN’T go back to those highly sweetened, processed foods anymore. They just don’t taste good. It’s almost as if the true star of the recipe is being covered up.
And in this recipe it’s the banana which is what you WANT to taste, not sugar. And I think I was still able to do that.Print
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 4 mashed bananas
- 4 tablespoons buttermilk
- 1/2 teaspoon vanilla
- 1 cups unbromated unbleached flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- Grease and flour 1 loaf pan
- In a large bowl, cream butter and sugar together.
- Combine the flours, baking powder, baking soda and salt
- Add the eggs, bananas, buttermilk and vanilla until the batter is well mixed.
- Add in the flour mixture. Mix until well combined.
- Divide batter into the pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.