This recipe comes from the Chiquita Banana's website, I was looking around for a more interesting banana bread recipe, googled “buttermilk banana bread” and up this came. I was really intrigued because it uses applesauce, mixed sugars and buttermilk. There are always over ripe bananas in this house, if I don't have time to use them up, I freeze them whole in bags then defrost when it's time to bake.

This is a very moist, dense banana loaf and it was scarfed up within a hour of it leaving the oven.

Ingredients For Buttermilk Banana Bread

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2very ripe bananas, (peels should have brown spots), roughly mashed

1/2 cup Applesauce

1 large Egg, beaten

1 cup all-purpose Flour

1/2 cup granulated Sugar

1/2 cup Brown sugar

1tsp. Baking powder

1/2 tsp. Baking soda

1/4 tsp. Salt

1/2 tsp. Cinnamon

1/4 cup Buttermilk

Kick the tires and light the fires to 350 degrees F.

Grease and flour a loaf pan.

In a large mixing bowl combine the bananas, applesauce and egg, then set them aside.

In a medium bowl whisk together the flour, sugars, baking powder, baking soda, salt and cinnamon.

Add the dry mixture to the banana and then blend alternately with the buttermilk.

Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes.  The loaf is done when a toothpick/butterknife  inserted in the middle of the loaf comes out clean.

When the pan is cool enough to handle, remove loaf from the pan and cool on a baking rack.

And see if it makes it through the night, betcha it won't! I was really impressed with this recipe, so I had to share. Enjoy!

Love,

I Never Get Tired of Banana Bread Magpie

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Buttermilk Banana Bread
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 
A healthier take on banana bread using applesauce and buttermilk.
Course: Dessert
Cuisine: bread
Servings: 6
Calories: 271 kcal
Author: Karlynn Johnston
Ingredients
  • 2 very ripe bananas(peels should have brown spots, roughly mashed)
  • 1/2 cup apple sauce
  • 1 large egg beaten
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup buttermilk
Instructions
  1. Grease and flour a loaf pan.
  2.  In a large mixing bowl combine the bananas, applesauce and egg; set aside. 

  3. In a medium bowl whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon. 

  4. Add the dry mixture to the banana blend alternately with the buttermilk.

  5. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. The loaf is done when a toothpick/butter knife inserted in the middle of the loaf comes out clean.

  6. When the pan is cool enough to handle, remove loaf from the pan and cool on a baking rack.

Nutrition Facts
Buttermilk Banana Bread
Amount Per Serving (6 g)
Calories 271 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 28mg 9%
Sodium 229mg 10%
Potassium 310mg 9%
Total Carbohydrates 62g 21%
Dietary Fiber 1g 4%
Sugars 41g
Protein 3g 6%
Vitamin A 1.6%
Vitamin C 4.4%
Calcium 7.4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

1
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

7 Comments

  1. channah rachel herrmann Reply

    thank you i just opened a can of applesause and i have some buttermilk in the fridge that i want to finish before it goes bad and i have some very ripe bananas so your recipe really helps me now thanks again

  2. It may be connected with the root of break, for its early uses are confined to broken pieces or bits of bread, the Latin crustum, and it was not until the century that it took the place as the generic name for bread of hlaf [hlaifs] in Gothic: modern English loaf), which appears to be the oldest Teutonic name. Old High German hleib[ and modern German Laib derive from this Proto-Germanic word for “loaf”, and through borrowing it gave rise to Polish chleb, Russian хлеб (khleb), Finnish leipä and Estonian leib as well.

  3. This seriously is the best banana bread I have ever tasted.   So moist and flavourful.  The loaf barely lasted an hour out of the oven!

  4. Breanne Graham Reply

    I’m making this right now! I’ve decided to make a few alterations – I used my stick blender to mash the bananas as fine as possible (I have a problem with cooked fruit and chunks of things), I added chocolate chips, and I’m going to sprinkle loaves with sugar before baking. I’ll let you know how it turns out!

  5. so glad i found this! i have two ripe bananas sitting in my kitchen waiting to be turned into this. thanks.

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