Buttermilk Banana Bread Recipes
Sometimes we all get in a rut and keep eating the same foods. By
doing this, we are missing out on other flavors and cooking experiences.
You always have a salad with ranch dressing. You have always made your
banana bread using your grandmother’s recipe. Why not try chocolate
banana bread, banana pumpkin bread, orange banana nut bread or peanut
butter banana bread? You and your family would enjoy a different option.
For example, try a substitution in a recipe and see how the taste is
changed. If may be a subtle change that you will like. It can be a
substitution that will be a healthier choice for you and your family.
This can be easily done to lower the fat content of a recipe. Or a new
banana bread recipe includes an ingredient that is high in iron,
something you need more of.
Consider buttermilk in your recipes instead of regular milk. It is
lower in fat and calories than regular milk. Buttermilk is the liquid
that remains after butter is churned. Many will find buttermilk easier
to digest than whole milk. Buttermilk is rich in potassium, vitamin B12,
calcium and riboflavin. The protein and calcium is more readily absorbed
when compared to regular milk.
Buttermilk when added to banana bread recipes will give a rich hearty
flavor with fewer calories. Buttermilk has a slight tartness due to the
acid found in milk. Buttermilk has many applications such as in poultry
dishes to salad dressings. It is also excellent in baked goods. Another
advantage of buttermilk is texture-wise. It is thicker than regular milk
yet thinner than cream. This will result in a moisture and rich
buttermilk banana bread. The following example is a perfect example of
how to incorporate buttermilk into your banana bread recipes.
B Muffins
 Prep
Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 35 Minutes
Servings: 12 "Bran, buttermilk, bananas, and blueberries are
the four 'B's' in these muffins." INGREDIENTS:
- 1 cup buttermilk
- 1 1/2 cups wheat bran
- 1 egg
- 2/3 cup packed brown sugar 1/3 cup canola oil
- 1 ripe banana, mashed
- 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/2 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder 1/2 cup chopped walnuts
- 3/4 cup fresh or frozen blueberries
DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin
cups or line with paper muffin liners.
- In a medium bowl, mix buttermilk with wheat bran. In another
bowl, beat together egg, sugar, oil, banana, and vanilla.
- In a large bowl, stir together flour, oat bran, baking soda,
and baking powder. Stir buttermilk mixture and egg mixture into
flour mixture until flour is just moistened. Stir in berries and
walnuts. Spoon batter into muffin cups.
- Bake in preheated oven for 20 minutes, or until done.
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