My mom came home the other day with a card from Starbucks containing their banana walnut bread recipe. I thought I’d give it a try since it calls for buttermilk, which is not a common ingredient. I have to say that we all liked the bread, which was moist and flavorful.
The batter turned out very dry for me, so I added a bit more buttermilk. However, the bananas I used were a little south of large and not overly ripe, so just know that you, too, may have to make adjustments based on the state of your bananas. I mean, until I added the extra buttermilk, the stuff would not even move!
The recipe calls for a baking time of 45 – 60 minutes, but my loaf needed a good 20 minutes more before the wooden test skewer came out dry.
One little tip: keep a container of baker’s buttermilk on hand. It’s sold dry and you have to reconstitute it with water. It’s a godsend when you need small quantities of the stuff.
Here’s the recipe: