Buttermilk Banana Bread

Let me tell you…it’s been a crazy month. At the end of June, Steve and I packed up our whole apartment in Rochester, dropped everything off in Pennsylvania, then spent the next few weeks staying with friends and family as we enjoyed our last few days on the east coast. Then we were off to Oregon with our huge U-haul, cat, dog, and my dear parents (who so kindly agreed to help us move – thanks Mom and Dad!) in tow.

(How cute is that backseat bonding action??!)

When we finally arrived and some of the initial excitement died down, I realized that I was incredibly homesick. Which is a little weird – since we technically no longer had a home back in Rochester, and were currently AT home in Portland. As wonderful as everything was (and is!) here in Portland, it’s all new. New neighbors, new jobs, new streets, and a new apartment that smells like new paint and new carpet. Not that I’m complaining – I’m so beyond excited to be here. But it can also be a little overwhelming when you realize that there is a whole heck of a lot to figure out.

So I made banana bread.

Because really, there isn’t anything quite as comforting as warm banana bread. And butter. Lots of butter.

I came across this recipe online on a beautiful cooking blog called “Mel’s Kitchen Cafe“. It seemed like a really interesting deviation from your traditional banana bread recipe. (Although I do have one from my dear friend Sarah that is amaaaaazing!!) I was really pleased with the outcome – and such a lovely, golden color!

Buttermilk Banana Bread

from Mel’s Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup mashed bananas – I used about 2 regular sized bananas (It’s perfect if they are starting to get a little overripe!)
4 tablespoons buttermilk
1/2 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

1. Preheat your oven to 350 degrees. Grease 1 large loaf pan (or two small).

2. Cream the butter and sugar together in a large mixing bowl. Then add eggs, mashed bananas, buttermilk, and vanilla. Mix well.

3. In a second bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until completely incorporated.

4. Pour into your prepared loaf pan and bake for about 50-55 minutes. (Make sure to check with a toothpick!)




  1. hey megan! i am a major banana bread lover too! now that you’re in portland, you and steve should definitely head over to the stepping stone for breakfast or brunch (or whatever) some weekend. they have banana bread french toast, and it is simply wonderful! highly recommended! and everything else looked great too, i must say… 🙂

    • Thanks for the recommendation, Dorothy! I’ve been blown away by the all the amazing food here and am definitely always looking for new places to try. Will make it a point to head to the Stepping Stone soon!! (Also, you must have e.s.p. or something…..because I was JUST thinking about how awesome banana bread french toast would be!)
      Thanks for stopping by!!


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