Banana Bread

I really like bananas.  Well, I suppose I should clarify.  I really like some bananas.  I really like bananas that are just barely ripe, the ones that have just turned yellow.  As soon as a few brown spots appear, I am no longer so found.  They are good for one thing only, but since that thing is delicious banana bread, I suppose having a few bananas go bad isn't such a bad thing.

I really like banana bread because it is moist and dense and super easy to make.  Plus it gets rid of those icky brown bananas.  For banana bread you want the most overripe bananas you can find.  This recipe uses buttermilk, which I normally don't like in recipes because it means I have to go to the store (I never have buttermilk).  Except for this time I did and so I thought this recipe was pretty brilliant.  Except maybe a little boring, so I added some spices, and chocolate chips and nuts of course.  You can't really have banana bread without walnuts or pecans. 
If you've got some bananas that have turned but don't have time (although really, this is so easy you should have time) you can always freeze the banana and then thaw them and use when you do.  But you should never ever throw out a banana because it is brown.  Banana bread is just too delicious!

Banana Bread

2 large eggs
3/4 cup sugar
1 cup smashed ripe bananas (about 3 medium)
1/3 cup buttermilk
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp cinnamon
1/2 tsp cardamom
1/4 allspice
3/4 cup chocolate chips
3/4 cup chopped pecans
1.Beat eggs and sugar until light yellow and smooth.
2. Mash up the banana.  Mix together with eggs mixture.
3. Add buttermilk, vegetable oil and vanilla extract and beat until smooth.
4. Add flour, baking powder, baking soda, salt, cinnamon and cardamom to egg mixture, beat until combined.
5. Add pecans and chocolate chips.
6. Pour batter into a greased bread pan and bake in a 325 degree oven for about 1 hour.
Adapted from Epicurious
Print this recipe


  1. Totally agree about the Bananas and the proper time to eat them vs. wait for them to be ready for banana bread. Also, for the buttermilk issue, I find that powdered buttermilk opens up a lot more spontaneous recipes for me - might be worth giving it a try.

  2. I had never thought of powdered buttermilk before. That is a great idea; I'll have to pick some up at the store next time I'm there. Thanks!