We are a banana-eatin’ family. We eat them plain, with peanut butter, on cereal, in smoothies, and if there are any that manage to escape those fates…we bake with ’em. Our most recent experiment (before this one) was Peanut Butter Banana Muffins with Nutella Swirl.
I once posted about several different ways to use up bananas…but we’ve since tried a new recipe for banana bread, and it’s super-delicious. I had some buttermilk hanging around the fridge that I wanted to use up, so we tried this recipe from My Kitchen Addiction and it worked out great. Of course, I couldn’t leave well-enough alone…I had to make some cinnamon butter to go on it. Here are both recipes:
Whole Wheat Buttermilk Banana Bread (slightly adapted from My Kitchen Addiction)
1/2 c. unsalted butter, softened
3/4 c. sugar
3 ripe bananas
2 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. buttermilk
Lightly grease a standard 9-by-5-inch loaf pan and set aside. Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition to make sure the eggs are fully incorporated into the mixture. Beat in the bananas.
In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. Gradually add the dry mixture to the banana mixture, alternating with the buttermilk. Mix just until the dry ingredients are incorporated.
Bake at 325 for about 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
Cinnamon Honey Butter
This is a no-measure recipe…I just mixed the following:
Half a stick of unsalted butter, room temperature
About 1 T. honey
About 1 T. brown sugar
About 1 tsp. cinnamon
Pinch of kosher salt
Mix well and serve on bread…delish!