banana buttermilk loaf

This adaptation of a banana bread recipe is the product of leftover buttermilk. After making homemade butter from fresh cream, I had over a half-cup of delicious, sweet buttermilk to play with the next day. We also just so happened to have some bananas that were starting to turn - the perfect time for making banana bread! This is decadent, moist, and fragrant thanks to the combination of vanilla and almond extracts. Enjoy warm out of the oven, or store in the refrigerator for up to 5 days in aluminum foil. It would also make a great dessert with vanilla ice cream.

  • Salted butter (1/2 cup, or 1 stick, softened)

  • White sugar (1 cup)

  • Whole eggs (2 large)

  • Bananas (3 medium-sized; softened and starting to brown)

  • Buttermilk (1/3 cup)

  • Vanilla extract (1/2 teaspoon)

  • Almond extract (1/2 teaspoon)

  • All-purpose flour (1 and 3/4 cups)

  • Baking powder (1 teaspoon)

  • Baking soda (1/2 teaspoon)

  • Sea salt (1/4 teaspoon)

  • Decorating sugar (2 teaspoons, clear or white in color)

  1. Preheat the oven to 350 degrees. Spray a loaf pan with non-stick spray and set aside while you prepare the batter.

  2. In a food processor using the plastic dough blade, cream the softened butter and sugar until smooth.

  3. Add the eggs, banana (in large pieces), buttermilk, and the two extracts. Process until just combined.

  4. Add the flour, baking powder, baking soda, and sea salt and pulse until the dough comes together and is evenly mixed.

  5. Using a spatula, transfer the batter to the loaf pan. Top with the decorating sugar in an even layer; this will give the bread a delicious sweet crunch after baking.

  6. Bake for 50 minutes, or until golden brown; test for doneness by slipping a toothpick into the center. If it comes out clean, the bread is done. Do not over-bake or it will become dry.

  7. Remove the loaf and let cool. Transfer from the loaf pan to a cutting board and slice. Store leftover bread in aluminum foil in the refrigerator.