There’s something magical about a loaf of banana bread cooling on the counter — that warm, sweet aroma that instantly makes a house feel like home. This Buttermilk Banana Bread is a great recipe for when you want something simple, nostalgic, and impossibly tender. The buttermilk gives it a soft crumb and a rich flavor that tastes like it came straight from a bakery, but with all the comfort of a homemade classic.
Whether you’ve got a few overripe bananas on the counter or you’re craving a cozy bake for the weekend, this loaf really delivers. It’s perfect for breakfast, teatime, or those moments when you just need a slice of something warm and familiar. And the best part? It comes together with pantry staples and zero fuss!!
When I saw bananas marked down to 16 cents a pound at my grocery store the other day, I could not resist picking up a bunch to bake with. They usually cost a lot more than that. This was a real bargain. I picked up about 4 to use.
I love banana bread. I have quite a few recipes for banana bread on here. They make the house smell great when they are baking and they are the perfect treat to enjoy with a hot drink or even popped into the toaster for a quick and easy breakfast.
I don't think you can ever have too many banana bread recipes. I am always on the lookout for a new recipe to try. This one I am sharing with you today comes from a recipe that I found in a book by Taste of Home entitled Comfort Food Classics. It looked really delicious, and I just had to give it a go! I had also never made a banana bread which used buttermilk before.
It came out lovely and moist (my photos are not the best, admittedly) and was beautiful enjoyed along with a cup of herbal tea. I sliced it and spread it with softened butter. Tomorrow morning, I am going to pop some into the toaster for my breakfast. If you have never done that you really need to give it a go! Toasted Banana Bread is the best!
INGREDIENTS NEEDED
TO MAKE
BUTTERMILK BANANA BREAD
There is nothing too outrageous needed here. Simple. Simple. Simple.
- 1 3/4 cups (218g) plain all-purpose flour
- 1 cup (200g) sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup (120ml) light olive oil
- 1/4 cup + 1TBS (75ml) buttermilk
- 1 tsp pure vanilla extract
- 1 cup (116g) chopped toasted walnuts
Don't use self-rising flour for this recipe. The amount of leavening will be off. You will be using baking soda which works with the buttermilk to give you a rise in the loaf.
The original recipe called or 1 3/4 cups of sugar. I felt that was too much as bananas are already sweet. I cut it back to 1 cup and that was plenty enough for me.
You want to use bananas which are slightly overripe. The riper the sweeter they are and the easier they are to mash.
I use light olive oil, but you can use any kind of vegetable oil that you have on hand. Just make sure it is not a strong flavored oil.
If you don't have buttermilk, you can make a great substitute in one of two ways. You can stir together equal parts of whole yogurt and whole milk to combine, or you can add a TBS of lemon juice or white vinegar to a cup and then fill it up with whole milk to the measure. In both cases leave the mixture to clabber for five minutes before using.
Walnuts can be toasted very easily either in the oven or in a skillet on top of the stove. For the oven spread them out on a sheet pan and pop into a moderate oven. Toast for about 8 minutes. Leave to cool before using. In a skillet, tip them into a skillet and cook, stirring frequently, over medium heat, until the nuts are nicely toasted and fragrant. Again, leave to cool before using.
HOW TO MAKE
BUTTERMILK BANANA BREAD
This goes together quickly and easily as do most quick breads.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5-inch loaf tin and line it with baking paper leaving an overhang for lifting out. (I make the overhang on the long sides of the loaf pan.)
- Whisk the flour, soda and salt together in a large bowl. (You want a bowl large enough to hold everything combined.)
- Mash the bananas and whisk in the sugar, eggs, oil, buttermilk and vanilla until well combined. (I put everything into the container which came with my stick blender and then just blitz it all together until smooth. This works very well.)
- Fold the wet mixture into the dry ingredients just to combine. It is okay if there are a few lumps. There should be no dry streaks. (Don't overmix it or your loaf will come out tough.)
- Spread this batter in the prepared loaf tin, smoothing over the top. (Cutting a knife down through the top will created a crack down the middle which often looks nice.)
- Bake in the preheated oven for 1 1/4 to 1 1/2 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Don't overbake.)
- Leave to cool in the tin for 15 minutes, then lift out onto a wire rack to finish cooling completely.
- Cut into slices to serve with or without softened butter for spreading. (I love to eat mine spread with butter, or sometimes even cream cheese.)
WHAT IS A QUICK BREAD??
A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.
They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.
Baking Powder Biscuits or Scones are also known as quick breads.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE FROZEN?
Absolutely. Wrap tightly in cling film and then aluminum foil. Label with the date and contents and then freeze for up to 3 months. Thaw overnight prior to using.
HOW LONG WILL THIS KEEP?
This bread will keep for up to five days at room temperature in an airtight container.
HINTS AND TIPS
FOR QUICK BREAD SUCCESS
If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!
1. Make sure all of your ingredients are at room temperature unless otherwise specified.
2. Use the best quality ingredients that you can afford and at your disposal.
3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.
4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients.
5. Do not over combine the dough. A light hand is preferable. A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.
6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.
A FEW MORE BANANA BREADS
FOR YOU TO ENJOY!
BANANA CHOCOLATE CHIP BREAD FOR TWO -This is a simple, moist and tender banana loaf that tastes like bananas. It is studded with toasted walnuts and good quality chopped milk chocolate. You will need a 5 1/2 by 3-inch loaf tin for this delight. You could also bake it in two muffin cups.
MARBLED BANANA BREAD - A medium sized banana bread, moist and delicious with a lovely thread of chocolate batter marbled through it. Pretty as a picture and mighty delicious!
BANANA WALNUT & DATE BREAD - This is a lovely banana bread. Nice and moist, richly studded with nuts and dates. Perfect to enjoy spread lavishly with butter along side of a hot drink!
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Yield: One 9 by 5-inch loaf
Buttermilk Banana Bread
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M
A deliciously moist banana bread to bake with your overripe bananas!
Ingredients
- 1 3/4 cups (218g) plain all-purpose flour
- 1 cup (200g) sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 2 medium ripe bananas, mashed (about 1 cup)
- 1/2 cup (120ml) light olive oil
- 1/4 cup + 1TBS (75ml) buttermilk
- 1 tsp pure vanilla extract
- 1 cup (116g) chopped toasted walnuts
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5-inch loaf tin and line it with baking paper leaving an overhang for lifting out.
- Whisk the flour, soda and salt together in a large bowl.
- Mash the bananas and whisk in the sugar, eggs, oil, buttermilk and vanilla until well combined.
- Fold the wet mixture into the dry ingredients just to combine. It is okay if there are a few lumps. There should be no dry streaks.
- Spread this batter in the prepared loaf tin, smoothing over the top.
- Bake in the preheated oven for 1 1/4 to 1 1/2 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 15 minutes, then lift out onto a wire rack to finish cooling completely.
- Cut into slices to serve with or without softened butter for spreading.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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This Deluxe Ham Casserole is the perfect way to turn leftover ham into a warm and comforting meal everyone will love. Tender pasta, savory ham, vegetables, and a rich, creamy sauce come together under a golden, buttery crumb topping.
It’s easy to make, budget‑friendly, and ideal for busy weeknights or cozy winter suppers. If you’re looking for a hearty, old‑fashioned casserole that delivers big comfort with simple ingredients, this one’s a keeper.
I adapted this recipe from one which I found online. I had originally wanted to make a ham and potato pie recipe but ended up not having the ingredients I needed, and it was too cold and snowy to go out, so I made do with what I had in the house.
This was really lovely. The sauce was rich and creamy with a good cheese flavor. That is all down to the type of cheese used. Make sure you use a well flavored one that will stand up to the other flavors in the casserole and yet not overpower them.
I did add a bit extra ham and peas and sauce. I had cut the original recipe in half but kept the amounts of everything but the pasta the same as the larger recipe for the most part. I wanted a casserole that was rich and creamy. This turned out beautifully. Not dry in the least. I really hope you will be inspired to give it a go with some of your leftover holiday ham!
INGREDIENTS NEEDED
TO MAKE
DELUXE HAM CASSEROLE
There is nothing complicated about this casserole. It is simple and easy to make and delicious. It also enables a small amount of ham to go a very long way.
- 1 1/2 cups (175g) dry macaroni noodles
- 1 TBS (15g) butter
- 1 cup (250g) cubed baked ham
- 1 medium onion, peeled and chopped
- 2 tsp minced garlic
- 2 cups (180g) grated sharp cheddar cheese
- 1 tin condensed cream of celery soup, undiluted (10.5 oz/298g)
- 1 cup (140g) frozen peas, unthawed
- 1 cup (244g) whole milk
- 1/2 cup (120g) sour cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 ounces (85g) French fried Onions, crushed
- salt and black pepper to taste
I used elbow macaroni but any pasta shape that will hug and hold the sauce will work well. Just cook to al dente according to the package directions.
I used salted butter as that is all I keep in my house.
I used leftovers from a small dinner ham, cubed.
I like a sharp cheddar cheese for the best flavor, but you can use any kind of well flavored cheese that you like and enjoy with good melting properties. Swiss is nice, as is Colby or Monterey Jack.
I used frozen organic petit pois. No need to thaw them out first.
I used whole milk as that is what I keep in the house. It also adds a special richness to the sauce along with full fat sour cream.
Use onion and garlic POWDER not salts.
French Fried Onions are what is called fried crispy onions in the U.K. You will find them in the salad section of the grocery store near the salad dressings and fixings. Alternately you can use buttered crumbs, bread or cracker.
HOW TO MAKE DELUXE HAM CASSEROLE
This is really very simple to make and goes together really quickly. This casserole is an excellent use of leftover baked ham.
- Put a lightly salted pot of water onto the boil. Once it boils add the macaroni noodles and cook until al dente according to the package directions. Drain well, Rinse with cold water and drain again. (Rinsing the pasta and then letting it drain again helps to prevent the macaroni from sticking together in clumps.)
- While the macaroni is cooking, preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish. (Mine is 7 by 11 inches in size.) (You will want a casserole dish that is shallow but large enough to hold all of your ingredients comfortably.)
- Melt the butter in a skillet over medium heat. Add the onions and the ham. Cook, stirring frequently until the onions have softened without coloring. Add the garlic and cook for a minute or two longer, again without coloring. (Make sure you don't let the onions or garlic color as they can give an unappealing color and taste to the dish if they are overdone.)
- Whisk in the undiluted soup, frozen peas, milk, sour cream, onion and garlic powders and the cheese. Mix well together. Fold in the cooked and drained macaroni. (Make sure you use powders and not SALTS,)
- Spread this mixture evenly into the baking dish. (Spread evenly for even baking.)
- Bake uncovered for 35 minutes. Sprinkle with the crushed crispy fried onions. Return to the oven and bake for a further 5 minutes until bubbling and golden brown. (If you would rather you can top with buttered bread or cracker crumbs rather than the onions.)
- Serve hot.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe thoroughly several times before beginning to help familiarize yourself with any ingredients, equipment or methods used.
- Assemble all of your ingredients together before you begin. This can help to prevent you from leaving anything important out.
- Cut your ham into small bite sized pieces. I cut mine into 1/2-inch cubes
- Use a pasta that hugs and holds the sauce.
- Use a well flavored cheddar cheese. I like to use a strong/sharp cheddar.
- If you are not a fan of French-fried crispy onions, then you can use a buttered breadcrumb or cracker crumb topping.
- If desired, you can use a mix of peas and corn as your vegetable or even the equivalent in a frozen vegetable mix with peas, corn and carrots.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE ELBOW MACARONI?
Not at all you can use any kind of pasta you wish to use, in the same quantity. I do recommend you use a pasta which hugs and holds the sauce rather than one which allows the sauce to slip off.
DO I NEED TO USE FROZEN PEAS?
Not at all. Any vegetable would work in this tasty casserole. Broccoli is especially good with the ham.
MUST I USE CREAM OF CELERY SOUP?
Any kind of "Cream of" soup works well. Use what you enjoy. If you are not a fan of canned condensed soup, I have provided a recipe for an alternative you can make yourself.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can totally make this ahead of time. Put it together, cover with some cling film and refrigerate until about half an hour before you wish to begin baking it. Take out of the fridge. Preheat your oven and bake as per the recipe instructions. If the casserole is really cold it may take a bit longer to bake. Judge accordingly.
CAN THIS BE FROZEN?
Yes, this can successfully be frozen before or after baking. Wrap the casserole in cling film and then in aluminum foil. Label and date. Freeze. It will keep frozen for up to six months. Thaw in the refrigerator overnight and then bake as per the recipe instructions.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double this recipe to feed eight people rather than four. You can also use equal parts of cooked chicken and ham to make a cordon bleu type of casserole.
A FEW MORE DELICIOUS WAYS
TO USE UP
LEFTOVER BAKED HAM
Can you ever have too many recipes to use up cooked ham? I think not!
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
HAM & CHEESE BRAID - Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. It's delicious! I used a can of crescent roll dough, but you can also use pastry, puff pastry or even biscuit or scone dough. It's fabulous any which way!
HAWAIIAN HAM AND BEANS -This simple casserole is an excellent way to use up leftover cooked ham. It goes together very quickly and is delicious. This recipe can also very easily be doubled.
Pin this recipe to your Main Dish, Casseroles or Ham boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Deluxe Ham Casserole
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
A delicious casserole designed to use up leftover ham in the most delicious way possible.
Ingredients
- 1 1/2 cups (175g) dry macaroni noodles
- 1 TBS (15g) butter
- 1 cup (250g) cubed baked ham
- 1 medium onion, peeled and chopped
- 2 tsp minced garlic
- 2 cups (180g) grated sharp cheddar cheese
- 1 tin condensed cream of celery soup, undiluted (10.5 oz/298g)
- 1 cup (140g) frozen peas, unthawed
- 1 cup (244g) whole milk
- 1/2 cup (120g) sour cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 ounces (85g) French fried Onions, crushed
- salt and black pepper to taste
Instructions
- Put a lightly salted pot of water onto the boil. Once it boils add the macaroni noodles and cook until al dente according to the package directions. Drain well, Rinse with cold water and drain again.
- While the macaroni is cooking, preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish. (Mine is 7 by 11 inches in size.)
- Melt the butter in a skillet over medium heat. Add the onions and the ham. Cook, stirring frequently until the onions have softened without coloring. Add the garlic and cook for a minute or two longer, again without coloring.
- Whisk in the undiluted soup, frozen peas, milk, sour cream, onion and garlic powders and the cheese. Mix well together. Fold in the cooked and drained macaroni
- Spread this mixture evenly into the baking dish.
- Bake uncovered for 35 minutes. Sprinkle with the crushed crispy fried onions. Return to the oven and bake for a further 5 minutes until bubbling and golden brown.
- Serve hot.
Notes
If you really cannot abide tinned soup, you can make yourself a cream sauce to use in it's place using 1 1/2 TBS butter, 1 1/2 TBS flour and 3/4 cup (180ml) milk and 3/4 cup (180ml) chicken stock. Cook until thick. Season to taste with salt and black pepper.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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