Buttermilk Banana-Nut Bread Recipe

Name: Buttermilk Banana-Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Ripe Bananas; 1-1/2 cup Walnuts; 1/2 cups Whole Wheat Flour; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 teaspoons Ground Nutmeg; 2 whole Large Eggs; 3/4 cups Packed Brown Sugar; 1/2 cups Buttermilk; 6 Tablespoons Unsalted Butter, melted

Servings: persons

2 whole Ripe Bananas
1-1/2 cup Walnuts
1/2 cups Whole Wheat Flour
1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 teaspoons Ground Nutmeg
2 whole Large Eggs
3/4 cups Packed Brown Sugar
1/2 cups Buttermilk
6 Tablespoons Unsalted Butter, melted

1
1. Preheat your oven to 350 degrees F. Butter and flour your bread pan.
2
2. Peel and mash the bananas until creamy. Some lumps are ok.
3
3. Chop walnuts, saving a few whole nuts to decorate the top of the loaf.
4
4. Combine dry ingredients in a medium bowl: flours, baking soda and powder, salt, nutmeg, and walnuts. Set aside.
5
5. In a large bowl, gently whisk the eggs. Add in the brown sugar and buttermilk.
6
6. Melt the butter in a microwave-safe container and add to the wet ingredients. Mix until combined.
7
7. Add in the bananas and the dry ingredients in 3 alternating batches, stirring until just combined.
8
8. Pour batter into bread pan, decorate with leftover nuts.
9
9. Bake at 350 degrees for 55-60 minutes, or until crust is brown and a toothpick/knife comes out clean. If bread starts to brown too much, cover with aluminum foil.
10
10. Let cool and slice in!
11
Note: if you do not have whole wheat flour on hand, use 2 cups all-purpose flour.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole Ripe Bananas, 1-1/2 cup Walnuts, 1/2 cups Whole Wheat Flour, 1-1/2 cup All-purpose Flour, and more.

Yes, Buttermilk Banana-Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Banana-Nut Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions