Beth’s Banana Bread

I baked this as a last minute treat for my sister-in-law’s family to take with them on an airplane ride back home. When they reached their, Beth emailed asking for the recipe. Since then I’ve given her several, but this is the one she likes best, therefore I’ve named it after her. I like baking it in a relatively small size (8×4 inch) loaf pan.

Beth's Banana Bread
Prep time
Cook time
Total time
A very basic but good banana bread recipe made with buttermilk
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1 1/2 bananas, mashed or ¾ cup mashed bananas
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup chopped nuts, if desired
  1. Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan.
  2. In a mixing bowl, beat together the butter and sugar. Add the egg and beat until blended, then add bananas, buttermilk and vanilla and stir until smooth. Stir in baking soda and salt just until blended, then add the flour and stir until incorporated. Pour into pan. Bake for about 1 hour in the lower third of the oven.

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