Moist Southern Buttermilk Banana Nut Bread
Indulge in the delightful flavors of the South with this Moist Southern Buttermilk Banana Nut Bread. This recipe combines ripe bananas with rich buttermilk, resulting in an incredibly moist and flavorful loaf. With the optional addition of crunchy pecans, each slice offers a perfect balance of sweetness and texture. Ideal for breakfast, brunch, or a snack, this quick bread is bound to become a family favorite. Enjoy it warm or toasted for a comforting treat any time of the day!
N/A
Servings
250
Calories
12
Ingredients
Ingredients
sugar
2 cups (Granulated)
shortening
1/2 cup (Softened)
butter
1/2 cup (Softened)
eggs
4 (Large, at room temperature)
mashed bananas
4 cups (Ripe (approximately 8-10 large bananas))
cake flour
3 cups (Sifted)
regular white flour
1 cup (Sifted)
baking soda
2.5 teaspoons (Sifted with dry ingredients)
salt
1 teaspoon (Sifted with dry ingredients)
baking powder
1/2 teaspoon (Sifted with dry ingredients)
buttermilk
3/4 cup (At room temperature)
pecans
1/3 cup (Chopped, optional)
Instructions
1
Preheat your oven to 350°F (175°C) and generously spray three 9x5-inch loaf pans with non-stick cooking spray.
2
In a large mixing bowl, cream together the sugar, shortening, and butter until the mixture is light and fluffy.
3
Add the eggs one at a time, ensuring each is fully incorporated before the next addition. Then, mix in the mashed bananas until well combined.
4
In a separate bowl, sift together the cake flour, regular white flour, baking soda, salt, and baking powder.
5
Gradually incorporate the sifted dry ingredients into the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients, mixing only until just combined after each addition to avoid overmixing.
6
If desired, gently fold in the pecans at this point for added texture and flavor.
7
Divide the batter evenly among the three prepared loaf pans.
8
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the loaves to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely on their sides.
Nutrition Information
12.5g
Fat
37.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Moist Southern Buttermilk Banana Nut Bread?
It is a delightful Southern-style quick bread that combines ripe bananas with rich buttermilk for an incredibly moist texture, often featuring crunchy pecans.
How many loaves does this recipe yield?
This recipe is designed to make three 9x5-inch loaves.
What is the recommended oven temperature for baking?
Preheat your oven to 350°F (175°C) before baking the bread.
How many bananas do I need for this recipe?
You will need approximately 8 to 10 large ripe bananas to get the required 4 cups of mashed bananas.
Why does the recipe use buttermilk?
Buttermilk adds moisture and a slight tang, reacting with the baking soda to help the bread rise and create a tender crumb.
Can I omit the pecans from the bread?
Yes, the pecans are optional and can be omitted if you prefer a nut-free version.
How long should the banana bread bake?
The loaves should bake for 45 to 50 minutes.
What type of flour is required?
The recipe calls for a mix of 3 cups of sifted cake flour and 1 cup of sifted regular white flour.
How do I check if the bread is fully cooked?
Insert a toothpick into the center of the loaf; if it comes out clean, the bread is finished baking.
What is the best way to cool the loaves?
Allow them to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely on their sides.
How many calories are in a serving of this bread?
There are approximately 250 calories per serving.
Should the eggs and buttermilk be at room temperature?
Yes, using room temperature ingredients ensures they incorporate more easily into the batter.
What is the fat content per serving?
Each serving contains approximately 12.5g of fat.
How many grams of carbohydrates are in a slice?
There are 37.5g of carbohydrates per serving.
How much protein is in this banana bread?
This bread provides 2.5g of protein per serving.
Can I use butter instead of shortening?
The recipe uses a 1:1 mix of shortening and butter for specific texture and flavor, but you can use all butter if preferred.
Why is cake flour used alongside regular flour?
Cake flour has less protein than regular flour, which helps achieve a lighter and more delicate texture in the bread.
How should I prepare the loaf pans?
Generously spray three 9x5-inch loaf pans with non-stick cooking spray before pouring in the batter.
What does it mean to cream the sugar and fats?
It means beating the sugar, shortening, and butter together until the mixture is light and fluffy.
When should the dry ingredients be added?
Gradually incorporate the dry ingredients after the eggs and mashed bananas are mixed into the creamed fats.
Should I sift the dry ingredients?
Yes, sifting the flours, baking soda, salt, and baking powder ensures there are no lumps and aerates the mixture.
Can I substitute pecans with other nuts?
Yes, walnuts or almonds are excellent substitutes for pecans in this recipe.
Why should I add the dry ingredients and buttermilk alternately?
Alternating prevents the batter from curdling and ensures even mixing without overworking the gluten.
Is this banana bread suitable for breakfast?
Absolutely, it makes for a wonderful breakfast, brunch item, or comforting snack.
How much sugar is in the recipe?
The recipe uses 2 cups of granulated sugar.
Does this recipe use baking powder or baking soda?
This recipe uses both 2.5 teaspoons of baking soda and 1/2 teaspoon of baking powder.
How do I incorporate the pecans?
Gently fold them into the batter at the very end after all other ingredients are combined.
Can I serve this bread toasted?
Yes, it is delicious when toasted and served with a bit of butter.
Is this a southern-style recipe?
Yes, the use of pecans and buttermilk is characteristic of traditional Southern baking.
What size of eggs should be used?
Use four large eggs at room temperature for the best results.