Go-to Banana Bread (Muffin) Recipe


November 9, 2010 by buttermilkbaker

Finally, something BAKED with BUTTERMILK!

Okay. I know there are about eight bazillion banana bread recipes out there, but this one is legit. I found it over at Mel’s Kitchen Cafe, which is great for other classic recipes as well (ahem, Lemon Sugar Crusted Blueberry Muffins), but her Buttermilk Banana Bread is to die for.

I tell you this as someone who grew up on banana bread. Mom, I know you’re reading this, and I’m not knocking your recipe for a second. But when I went off to college, and found baking as my most favorite form of procrastination, I had to find my own banana bread recipe to try. And lo and behold, Mel’s recipe came up on Foodgawker and I decided to give it a shot.

Let’s see…how to describe this BB. It’s light, buttery-sweet with a very tender crumb. Even in muffin form (the preferred way to make quick breads here–ideal for grabbing on-the-go), it’s nice and moist. The buttermilk makes these babies rise beautifully, too. Add some pecan streusel on top…oh lordy.

But the best part? The best part is they only use ONE BOWL. That’s right folks, one bowl!! Hallelujah! You can thank me later. For now, just go make this recipe.

Buttermilk Banana Bread (adapted from Mel’s Kitchen Cafe)

Yield: 1 large loaf or 10 large muffins, Prep time: 25 mins, Cook time: 50-55 mins for loaf, 15-20 mins for muffins

For the muffins:

1/2 cup butter, softened
1 1/2 cups sugar (I swapped 1/2 cup for brown sugar)
2 eggs
1 cup mashed bananas (I used about 3 average sized bananas)
4 tablespoons buttermilk (I used 5)
1/2 teaspoon vanilla
1 3/4 cups flour (I used King Arthur white whole wheat)
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

For the streusel:

1/4 cup pecans
1 tablespoon butter (I used Smart Balance Light)
1 1/2 tablespoons brown sugar

Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch), 10 (or 12) muffin tins, or whatever combination of pans you’d like.

In a large bowl, cream butter and sugar together.

Add eggs, bananas, buttermilk and vanilla until the batter is well mixed.

Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured bread pans and set aside.

Add pecans, butter and brown sugar to food processor. Pulse until crumbly.

Spoon over loaf or muffins and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.


3 thoughts on “Go-to Banana Bread (Muffin) Recipe

  1. Melanie says:

    What a cute blog (love the pink polka dots) and I love the premise of baking with buttermilk, since I always keep buttermilk on hand at all times! I’m thrilled this recipe has become your go-to banana bread recipe!

  2. Cristi says:

    These look fabulous! Now I’ve made banana nut muffins, but not like these!!! I’m definitely going to try these 🙂

    I’d love for you to share your recipes each week at What’s Cooking Wednesday! Hope to see you there 🙂


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