Sometimes I hate when I forget about my bananas and they get a little too ripe.
Often times, I’ll just freeze them to use later in smoothies, but it is nice to bake a loaf of banana bread every now and then.
That sweet smell wafting through the house, even on a hot day, is enough to get my tummy rumbling.
Of course this time, I also had to see if using buttermilk would work in the bread. I bought buttermilk to make those bacon waffles, but I ended up with a little too much. Obviously, I can’t let that buttermilk go to waste.
Buttermilk Banana Bread
1 cup wheat bran
1 cup fat free buttermilk
¼ cup brown sugar
2 super ripe bananas
½ tsp vanilla
¾ cup whole wheat flour
¾ cup whole wheat pastry flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup walnuts, chopped
- Mix wheat bran with buttermilk and let sit for 5-10 minutes.
- In large bowl, beat eggs with brown sugar, bananas, and vanilla.
- Add in the bran/buttermilk mixture.
- Add baking powder, baking soda, salt, and flour to mixture until combined.
- Fold in chopped walnuts.
- Bake at 350 in loaf pan for 45-55 minutes or until a toothpick comes out clean.
You can really tell a lighting difference in these photos – the first was taken on Sunday afternoon, right out of the oven, when it was super bright and sunny.
The others were taken, still in natural sunlight, but later in the day.
Either way, this bread is delicious and I look forward to eating more.
What’s your favorite way to use buttermilk?