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Local Milk | The Art of Slow Living

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Meet Beth

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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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Table of contents

  1. Cook
  2. Wander
  3. Dwell
  4. Slow-Living
  5. Motherhood
  6. Sustainability
  7. Wardrobe
  8. Health and Beauty

Most Popular Posts

  1. 35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
  2. Chocolate-Dipped Pistachio Shortbread + A Giveaway
  3. Wander Guide | The Essential Paris Travel Guide & Map
  4. Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

Insta-Milk

A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Banana Buttermilk Bread | The Violet Bakery Cookbook

Cook

03.19.2015

brown sugar banana bread from the violet bakery cookbook

Some context. I’m writing this from a 12th story room in Tokyo, about to hop a train to the Kiso Valley, to Tsumago. I’ve spent the past two days wandering the technicolor streets in a daze. I don’t think I’ve ever been this alone. The language barrier coupled with traveling alone has forced solitude on me in a way I haven’t experienced in a long time. Home is far from me, and even if I were to return tomorrow, it will never be the same because things change. I don’t know what day of the week it is; I woke up not knowing what country I was in. So. This recipe. Let’s talk about it for a second. Banana bread. I know. It’s like really? No but really. This recipe is by Claire Ptak, the owner of Violet bakery in London, from her book The Violet Bakery Cookbook, and it’s remarkable. I highly recommend it for a baker’s library. It’s full of those solid recipes. I can make anything in it and know it will come out fantastic. Like this banana bread. It completely changed the way I look at that simple staple of any home cook’s baking repertoire—namely now it’s something I would go out of my way to make as opposed to a way to use dangerously dark bananas.

This recipe is a reminder to all of us that wander or feel lost that home is always there. My grandmother always made banana bread. As did, I suppose, everyone’s grandmother. And she died. And life went on when it felt blasphemous for it to. But we are indefatigable and so human. Always. Normalcy and the gorgeously mundane are only a mixing bowl away. No matter how upside down or painful your life becomes.

It came to be that I started writing this post on a 14-hour flight to Tokyo, my life for the next three months succinctly packed into a backpack save my heart which I forgot or broke or never had or maybe gave away. Perhaps it’s happened before. I’m my own worst historian, so it’s hard to say. All I know is that I’ve again left that Tennessee valley I’ve habitually haunted my whole life. Ghost. Runaway. She always runs away. At least that’s what they say. But I’m not running. Not at all.

Instead, I’m facing three months abroad of work and community with some of my dearest friends & colleagues from all over the world. And that world is wide. But when I started this I was barreling on a plane to the most unknown from the most known, literally and figuratively. I was spinning, disoriented. The whole of reality foreign, sitting in the dark listening to my favorite terrible pop music on an airplane over the sea or over god knows, god knows what. Reality was bending again, its fabric rippling and torn asunder right before my eyes. And by my own hand. And and and for the best because your bones know that’s true.

It’s in those moments most of all that I have to sink my hands into the earth and hang on. Because whether I’m falling or breaking, I can’t lose sight of that very basic truth: the show must go on. That’s the thing. Empires rise. Cities burn. And at any given point we might be on the seemingly winning or losing side. But while we’re alive we have to get on with the business of living. Eating. Loving. Dishes. Work. The world doesn’t stop for us; it doesn’t heed our little novels. It spins like mad, and you can either plant your feet or get flung into space. I’ve done both. I prefer my feet on the earth. So, banana bread. Bake it. Whether you have calm seas or chaos.

You can buy Claire’s book here.

Find her instagram here.

And more on her website here!

brown sugar banana bread from the violet bakery cookbook

brown sugar banana bread from the violet bakery cookbook

brown sugar banana bread from the violet bakery cookbook

brown sugar banana bread from the violet bakery cookbook

brown sugar banana bread from the violet bakery cookbook

 

Print
banana buttermilk bread | the violet bakery cookbook

Yield: one loaf

This recipe was written by Claire Ptak and is from her book The Violet Bakery Cookbook. It's a compilations of recipes from her shop, Violet Bakery, in London. If you're in London, pay her a visit!

Ingredients

  • 6 bananas, very ripe
  • 150g vegetable oil
  • 200g dark brown sugar
  • 1tsp vanilla
  • 1tsp dark rum
  • 2 eggs
  • 75g cultured buttermilk or plain yogurt
  • 210g plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • ¼ tsp fine sea salt
  • 3 tbsp caster sugar

Instructions

  1. Heat the oven to 180°C. Butter and line your loaf tin with baking paper.
  2. Mash up well, 5 ½ bananas, reserving half a banana (cut lengthwise) for the top of the cake.
  3. In a mixing bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk. Add the mashed banana and set aside.
  4. In another bowl, whisk together the flour, soda, powder and salt.
  5. Fold the dry ingredients into the banana mixture until just combined and pour into your prepared tin. Smooth the top and place the banana half on top and sprinkle with the caster sugar.
  6. Bake for 40-50 minutes until a skewer inserted comes out clean and the top has become set and starts to caramelize. I sometimes use a kitchen blow torch to help this along.
3.1
https://localmilkblog.com/2015/03/banana-buttermilk-bread-the-violet-bakery-cookbook.html

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tags: baking, banana bread, breakfast, brown sugar, buttermilk, claire ptak, violet bakery

87 thoughts on “Banana Buttermilk Bread | The Violet Bakery Cookbook”

  1. Vy says:
    March 19, 2015 at 9:31 pm

    I’ve just made banana nut bread but will have to try this version next time. Have a fantastic time in Japan! I love all the pictures of Japan on your instagram feed.

    Reply
  2. Connie says:
    March 19, 2015 at 10:22 pm

    Mmm, banana bread.

    6 bananas seems like a lot though. Would that be small or large bananas, or could you possibly give a rough weight estimate?

    Also, happy travels!

    Reply
    1. Noora says:
      March 31, 2015 at 6:48 pm

      I have simply fallen in love with your blog and this recipe. I can not wait for your next post, Thanks for sharing.

      Reply
    2. Jo Woon says:
      April 9, 2015 at 3:45 am

      Hi, just made this today and only had three bananas in the freezer – these were more than enough. I also threw in some raisins I had in the pantry. And I only had a round springform tin. The cake/bread, is light, almost sponge-like, moist and delish! so pleased.

      Reply
  3. Jade Sheldon-Burnsed says:
    March 19, 2015 at 11:59 pm

    And what a gorgeous banana bread it is.

    What an incredible adventure, Beth. I hope it fills your heart in ways you never thought possible…

    Reply
    1. Laura ~ Raise Your Garden says:
      March 20, 2015 at 7:29 am

      Tokyo….someday maybe….. until then. I bake. Banana bread. Truly, banana bread is one of the comfort foods, as fun as it it to travel, sometimes you need even more comfort when you’re away to remind you what “normal” is. I love grandma food memories, my Ukrainian Grandma always made cheesecake squares.

      Reply
  4. Sune Moolman says:
    March 20, 2015 at 2:50 am

    It seems highly unfair at times, but as you said: the show must go on.
    Looking forward to feedback from your adventures and inspired recipes.
    Thanks for this.

    Reply
  5. Carina says:
    March 20, 2015 at 4:44 am

    I loved this post so much. Believe it or not, I wrote my autobiography based around food. I didn’t just write it for the heck of it, but for one of my English units last year. One of the ‘chapter’s’ was titled Banana Bread, and it details fond memories of my mum’s banana bread and afternoons spent with her in the kitchen. It’s incredible how distinct the effects of smell and taste can have on memory.

    Anyway, I just found this post really touching (and it’s so cool to think Banana Bread means more than just banana bread).

    Reply
  6. Miranda says:
    March 20, 2015 at 6:37 am

    My grandmother never baked banana bread, and I will safely mention that I tried my first banana bread at the ripe age of forty two – a few months ago actually. It is just kind of foreign to portuguese gastronomy, something like donuts and pretzels – or is it bretzels? – and scones and muffins and bagels and banoffee pie… the internet is to blame for this such introduction of new cooking methods, new pairings of ingredients, new ideas, new tastes and other cultures to be at hand’s reach for most of us. I am thankful for that. I do not like traveling. And I cannot afford traveling. So, asside from scones and trifels and everything brittish because I lived there for a while, all the rest would still be unkonwn to me if it wasn’t for internet. Like banana bread. I am surely making this one, as I found out that, much like carot cake, banana bread is very much me. ANd if it wasn’t for the internet, I would not have known that! Nor would I have read this post, that is at the same time so poignant and so beautiful. Do people really say you’re always running away? I find that I perceive you – htrough words and photos – to always be running towards something! Sometimes walking leisurely, but never from, always to. Hope you find it in your travels, that something you’re running to. Hope it is a wanderlust as big as the world, and that you get to travel a lot and show us world seen through your eyes.
    http://bloglairdutemps.blogspot.pt/

    Reply
  7. Sonja says:
    March 20, 2015 at 6:44 am

    Dear Beth,

    this banana bread looks to good to be true 😉 I’ve tried to make my own bana bread since I first ate one in Amsterdam, and this is my favourite recipe so far: https://glitzergruen.wordpress.com/2014/03/30/bananebrood-2-0/
    … but I think I’ll give this recipe a try because it looks so good and I wanted to try one of your recipes in anyway ^^

    <3 Sonja

    Reply
  8. Valentina @Hortus says:
    March 20, 2015 at 7:21 am

    Your writing is always so enticing, Beth. I follow your travel adventures with such enthusiasm that not even movies or documentaries can stir something similar into me. Japan has been my dream destination ever since I was a child, so I will be following this one with even more passion than usual.
    I know it is very little consolation for solitude, but I hope every now and then you will remember that hundreds of people like me are with you in spirit.
    Thanks for sharing your beautiful words and this beautiful recipe!

    Reply
  9. Tessa / Bramble & Thorn says:
    March 20, 2015 at 7:36 am

    This recipe looks absolutely wonderful. Banana bread is most definitely my favourite comfort food, and these beautiful photos are inspiring me to whip some up this weekend!

    I hope you’re enjoying Japan – it’s my absolute favourite country, and always discover something unique and lovely every time I visit.

    Tessa at Bramble & Thorn

    Reply
  10. Charlotte {theteapotexplodes} says:
    March 20, 2015 at 8:42 am

    If you haven’t made the ginger & molasses cake yet, you must! It’s absolutely amazing. I’m lucky enough to live just around the corner from Claire’s beautiful bakery. My grandmother never baked banana bread, for me its scones. I’ve never been able to bake any remotely as good as hers.

    I’m loving your instagram images of Japan. We were booked to go for a week on our way back to London from New Zealand where I’m from. Sadly, a tsunami got in the way so we never quite got there. Soon though I hope! x

    Reply
  11. Katrina @ Warm Vanilla Sugar says:
    March 20, 2015 at 10:35 am

    Banana bread definitely makes things seem more “homey”! And this buttermilk version sounds like a true delight!

    Reply
  12. Ellie says:
    March 20, 2015 at 10:52 am

    Rum in bananabread!? This has got to be the best idea ever. Why have I not done this before? This is certainly a recipe I will be trying.

    Reply
  13. Abby says:
    March 20, 2015 at 12:33 pm

    Oh, Beth, I love this so much. Your writing is incredible. xo

    Reply
  14. Csilla says:
    March 20, 2015 at 2:36 pm

    Exceptional surroundings for a banana bread recipe. 🙂

    I like the special touches to this one.

    Reply
  15. Thalia @ butter and brioche says:
    March 20, 2015 at 2:53 pm

    So glad that I just ordered a copy of the Violet Bakery Cookbook. Cannot wait for it to arrive so I can start cooking from it – if all the recipes are as delicious as this.

    Reply
  16. Bea says:
    March 20, 2015 at 4:05 pm

    So beautiful……your words…..the recipe…..I love to pop in here 🙂

    Reply
    1. Curso de pompoarismo says:
      January 22, 2017 at 7:44 pm

      Beautiful banana bread, thank your for sharing.

      Reply
  17. Debs says:
    March 22, 2015 at 3:19 pm

    Beth, your words are like a tonic for my soul. Thank you.

    Reply
  18. Ingrid says:
    March 22, 2015 at 5:48 pm

    Beth,

    I was struck by your words. They are so true, and I know how you feel, however, to say it out loud, express it in words is one of the hardest things to do. You did it, with some of the most beautiful words the English language has to offer. I wish you all the best and luck in the coming three months. I am certain that it will enlighten you and bring you so much joy and wiseness. This recipe for nana bread seems amazing, and when I will be in London again I will remind myself to pay a visit to Claire’s bakery.

    A warm hug from The Netherlands,

    Ingrid

    Reply
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  20. kristie {birch and wild} says:
    March 22, 2015 at 7:24 pm

    Beautiful words and beautiful sentiment. I wish you safe travels!

    Reply
  21. Anna says:
    March 23, 2015 at 5:42 am

    another amazing recipe with beautiful pics <3

    https://aspoonfulofnature.wordpress.com/

    Reply
  22. pamelahearron says:
    March 23, 2015 at 6:07 am

    Beth,I woke up this am and had to reread your blog. I am a healer ( I find healing and beauty in cooking and food styling as well) (creating beauty and nurturing and safety) , and I felt so much of your pain. The second read it was disappearing. That is good. You were working it through. I believe food is medicine, and never more true, than in this blog. Thank you for being so transparent and beautiful. Once again. Love pamela

    Reply
  23. Kelsi | Savour the Sweet says:
    March 23, 2015 at 9:58 am

    This post really hit home after this past week. So many unfair things, and yet “the show will go on”. Everything is painfully different and yet peacefully the same. Thank you so much for your words, I have been so thankful for them so many times. You speak in a way that is so refreshing – a reminder that it is OKAY to not be blissful at times.

    I have an insane amount of over-ripe bananas residing in my freezer at the moment, and although we all have our own beloved banana bread recipes, I am going to give this one a go.

    Thank you again, Beth.

    Reply
  24. Sharon crawley says:
    March 23, 2015 at 5:11 pm

    love your pictures.

    Reply
  25. Lisa says:
    March 24, 2015 at 4:16 am

    Oh Beth. Your words. Raw emotion that permeated my being. I love how foods can take us home even when we are miles away. I am glad you had your banana bread to give you comfort.

    Reply
  26. Georgia says:
    March 24, 2015 at 12:21 pm

    Just made this for my housemates & they loved it. Great recipe!

    Reply
  27. Elizabeth Sensky says:
    March 24, 2015 at 4:37 pm

    Just made this and I’m freaking out…BEST BANANA BREAD EVER! Didn’t have rum so I substituted coffee..just as delicious. SO GOOD. MAKE IMMEDIATELY!

    Reply
  28. Gelmina says:
    March 24, 2015 at 5:24 pm

    I grew up in a small country, called Lithuania, where the banana bread wasn’t so usual in the time of my grandmother, neither now I could say. But apple pies were so great!
    Now I live in Italy and I love to bake a banana bread in different ways, and so hope that one day I will be a grandma and my grandchildrens will ask me to bake that one! 🙂
    Love your stile to write, to cook and to take photos, so touching!

    Have a great week!

    Gelmina

    Reply
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  30. Savita @ ChefDeHome says:
    March 24, 2015 at 10:57 pm

    Beth, first of all, delicious banana bread recipe. I love buttermilk in baked goods and this banana bread looks killer! Second, I totally agree: “show must go on” World really don’t stop for anyone…. no matter what! thanks for introducing Claire’s Cookbook! Would love buy a copy!

    Reply
  31. Alexa~FurnishMyWay says:
    March 26, 2015 at 2:25 pm

    Banana nut bread is one of my favorite treats. This recipe sounds and looks absolutely delicious. I think “baking” is definitely a ‘grandma’ thing to do. I love that you picked up the recipe from your family and are carrying on your grandmother’s recipes and traditions.

    Reply
  32. Jordan says:
    March 27, 2015 at 2:31 pm

    This seems like a great bit of a twist on banana bread to make it really rich. I will definitely have to try this next time we make a loaf!

    Reply
  33. ellie | fit for the soul says:
    March 27, 2015 at 4:06 pm

    You had me at buttermilk. It sounds like such a great and unique addition to banana bread!!!! And I’m totally the same way. Whether life is easy going or stormy from every side imaginable, I always resort to baking something in order to keep my sanity. THAT and prayer are my saving graces, hah!

    Reply
  34. Renee Kemps says:
    March 28, 2015 at 3:28 pm

    Your words are always so beautiful. Somehow you capture that perfect atmosphere in your text that makes me silent, stare at your words and photos and makes me wonder about life.
    I’m sure you’ll have an amazing time there at the other side of the world. And I’m sure you’ll keep your feet on the earth.

    Reply
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  36. lean says:
    April 1, 2015 at 8:57 pm

    hurry up and write a novel. your posts are never long enough. xx

    Reply
  37. alina http://alinaurbanska.blogspot.com/ says:
    April 3, 2015 at 6:22 am

    Mmm it looks good! and amazing photos!

    Reply
  38. Sus @ roughmeasures.com says:
    April 3, 2015 at 3:50 pm

    Your writing is so beautiful Beth, it’s always such a pleasure to read. This bread looks lovely, I’m a big fan of the Violet Bakery! Good choice.

    Enjoy your travels, let the memories and experiences since deep into you. xx

    Reply
  39. Ali says:
    April 4, 2015 at 9:24 am

    This recipe is heavenly! My mum always used to make these incredible banana and buttermilk pancakes, and this recipe totally takes me back! Love it! x

    Reply
  40. Anna says:
    April 6, 2015 at 9:46 am

    such a lovely post!!! your photography is amazing 🙂

    https://aspoonfulofnature.wordpress.com/

    Reply
  41. foxfaces says:
    April 6, 2015 at 10:00 am

    your photos are so beautiful. definitely a great inspiration! hope to be able to nail these kind of photos some day! hope you’ll put up a guide or tips someday 🙂

    kram foxfaces

    Reply
  42. Rachel says:
    April 10, 2015 at 9:29 pm

    Beth I’m usually too intimidated to make your recipes. But I think I might make an exception for this one. I visit your site often because of my love for beautiful visuals and the thought of delicious food, not because of any real baking skills. I also feel a stranger in my own kitchen because I live abroad in strange places for my work (disaster humanitarian). But I have been feeling home sick this week. My mother, also not a baker, used to make us banana loaf for us often as a child, and I remember that smell so distinctly. I think this recipe might just be my opportunity to make peace with my kitchen and to relish the comforts of home, just for a moment. Thank you.

    Question, does it matter about the Kosher salt? What is a close swap?

    Reply
  43. Carmel says:
    April 13, 2015 at 7:06 am

    I never thought about adding rum before, but I can imagine the pairing of rum and banana works exquisitely! Can’t wait to try it. Love your photos!

    Reply
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  45. Debra @The Saffron Girl says:
    April 17, 2015 at 6:43 pm

    Beth,
    What a great blog post and of course, as always, gorgeous photography. My mother just recently died and I feel like you said: how can life go on, it’s blasphemy. But it does, and the “show must go on”… and the kitchen (and food!) of all places is where we regain that normalcy that we’ve lost. We have to eat. And we have to keep living. And not only that, but enjoying life and honouring the people we loved and who have left us. Thank you for the reminder. Besitos, Debra

    Reply
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  47. Cynthia says:
    April 23, 2015 at 11:46 pm

    I do not remember my grandmother making banana bread.

    But my mother made banana bread. And the other day as I was wiping the counter in my mother’s kitchen – the kitchen I grew up in, learned to cook in – and my eyes fell on the loaf of banana bread we’d made the day before, this post came to mind. And the other thing that came to mind was the thought that banana bread – that very loaf of it – might well be the last thing I ever get to bake with my mother.

    Oh the so many lonelinesses of this world. You by your own hand (I can only imagine and do so wish you strength and joy going forward) and I by the hand of a cancer my mother fought gracefully and eyes wide open for seven years. And now I will be joined to her forever in a small way by banana bread and the memory of those last days with her in the kitchen.

    And today I thought of your several posts about things you can make by heart. I do not bake anything by heart. Or I didn’t – until now. Now the baked custard that she still loves but cannot organize body or mind to make with me is in my heart as I make it over and over for her in these final days. It is from the Fanny Farmer Cookbook. But today I didn’t even open the book when I made it.
    Whip 3 eggs until whites and yolks are thoroughly combined.
    Whisk in 1/2 cup sugar and 1/4 teaspoon salt until blended.
    Very slowly add 3 cups scalded milk, whisking constantly.
    Add 1/2 teaspoon vanilla.
    Pour into six greased custard cups.
    Sprinkle with grated nutmeg (because my mother’s spice cabinet is so complete I now know that East Indian Nutmeg is a little bit sharp and West Indian Nutmeg is a little bit sweet and so I have been using the West Indian to top the custards)
    Line a baking pan with paper towel, place the filled cups into the pan, add hot water about 1 inch deep around the cups, and bake at 350 F until a silver knife inserted comes out clean – somewhere between 45 and 55 minutes.

    Peace and a full heart to you. And in the longer scheme may the connections between us all – whether a loaf of bread, a cup of custard, a laugh or tear shared, hand held or song remembered – be stronger than the lonelinesses.

    Reply
  48. jeannine says:
    April 24, 2015 at 12:30 am

    I love the places your writing and photos always take ones heart. I have a Banana Bread recipe, hand-written on a butter stained recipe card. It’s the Banana Bread my grandfather baked. We have a saying in our house, “There’s no such thing as a bad banana.”

    This recipe looks scrumptious and I would love to try baking it, but I am having trouble converting the gram measurements to the cup equivalencies. Anyone able to help an American Math challenged Banana Bread lover?

    Reply
  49. Trisha says:
    April 27, 2015 at 4:27 am

    Oh no – I hope things get better. I have moved a few times to countries where I didn’t speak the language and I remember the first weeks are so terribly hard. But then they are normally worth it!

    Good luck 🙂

    beautiful banana bread!

    Reply
  50. Abigail says:
    April 27, 2015 at 10:03 am

    This is a lovely blog post! This book has been on my “list of cookbooks to buy” for a few weeks now and your post has definitely prompted me to just get it! X Abi

    Reply
  51. Deanna says:
    April 28, 2015 at 6:19 am

    I feel so silly to have only found your blog today. Your photos and recipes are beautiful. Thank you for creating and capturing such beautiful art.
    http://www.feastofstarlight.com

    Reply
  52. Stephanie says:
    April 30, 2015 at 2:18 am

    After a failure first (wrong size loaf tin – go large!), I made this again. This would have to be the best banana anything I have eaten.. and it is so easy.

    thank your for sharing.

    stephanie

    Reply
  53. Pingback: Brown-Butter Banana Bread | Savour the Sweet
  54. Inês says:
    May 8, 2015 at 6:49 am

    I just discovered your site. Your writing is precious. Well done!

    Reply
  55. Julie says:
    July 30, 2015 at 10:31 am

    My kids never eat banana while I would like them to. So I have to find down different banana recipe rather than forcing them to eat ripen banana. Banana cake is good option but mine is not so yummy to them, unfortunately. I do not either use rum or vanilla. Neither does yogurt. Perhaps it makes my banana cake worse.

    Reply
  56. Curso says:
    August 15, 2015 at 8:10 pm

    This is a lovely blog post!

    Reply
  57. camille says:
    October 16, 2015 at 12:01 pm

    dear beth, i discovered you on instagram, and have loved getting to know you through your beautifully crafted posts and pieces so well written..
    i have made this recipe three times now, this third time in the oven as i write.
    thanks for giving me the motivation and inspiration to bake and cook more, your passion for everything you do, create, make is infectious…
    i tried substituting the sugar with agave, with varying success, so moist it tasted half cooked, even though it was in the oven for a long time 😛 but hey, it was still delicious….no one was complaining…
    this time around, i only had one egg…so we’ll see 🙂

    happy baking, and thank you beth…
    bon appétit!
    camille from france

    Reply
  58. Priscilla says:
    October 21, 2015 at 4:36 pm

    Love your pictures and this recipe is quite different from mine, I can’t wait to try it.

    Reply
  59. Pingback: Skillet Chocolate-Swirled Espresso Banana Bread | Yin and Yolk
  60. Danica says:
    March 16, 2016 at 4:25 pm

    Yum! This banana bread with buttermilk was amazing, seriously the best I have had.

    I recently got this chai spice blend off of etsy and have been including 1 tsp of it into the recipe and it really puts it over the top! I would highly recommend it!
    https://www.etsy.com/listing/263470098/medicinal-masala-chai-blend

    Thank you for this recipe… seriously so yummy!

    Reply
  61. Pingback: The Real Deal Buttermilk We’re in Pancake Love With – AllMagNews
  62. atraente.info says:
    February 14, 2017 at 2:00 am

    It’s amazing, thank you for sharing!

    Reply
  63. Stephany says:
    February 27, 2017 at 9:43 pm

    Beautiful pics!! really I enjoy your page!

    Reply
  64. Meg says:
    May 11, 2017 at 12:08 pm

    I have never eaten banana bread, but there are two things I like to eat that are bread and banana, so why not join both. I will make

    Reply
  65. Chris says:
    May 18, 2017 at 1:30 am

    Looks delicious. I’ll try the recipe because I love banana breads. Thanks for sharing!

    Reply
  66. Camila Maia says:
    May 19, 2017 at 4:44 am

    What lovely pictures of breakfast, even starved now. Beautiful blog.

    Reply
  67. Cristina says:
    July 19, 2017 at 11:58 am

    Great work. Thanks for the recipe.

    Reply
  68. Jacinta says:
    July 19, 2017 at 11:59 am

    It must have been very good. I’ll do it at the first opportunity.

    Reply
  69. Catila says:
    July 19, 2017 at 12:01 pm

    I now got your blog. Congratulations

    Reply
  70. Victor says:
    July 19, 2017 at 12:03 pm

    I’ll make this recipe and keep following your blog.

    Reply
  71. Não consigo engravidar says:
    July 27, 2017 at 7:15 pm

    This post really hit home after this past week.

    Reply
  72. daniela says:
    October 16, 2017 at 3:39 pm

    I loved the banana bread, it must be very delicious this recipe

    Reply
  73. como conquistar um homem says:
    November 1, 2017 at 2:58 pm

    It looks very good, it gave me even hunger: P

    Reply
  74. GENILDO batista says:
    February 23, 2018 at 5:07 pm

    Muito bom gostei bastante e vou continuar desfrutar destas tão grande maravilha

    Reply
  75. guiaseduzir.com says:
    May 24, 2018 at 4:39 am

    Amazing post!! Thank you so much

    Reply
  76. BlogTudoDicas says:
    August 2, 2018 at 7:49 pm

    I have simply fallen in love this recipe. Thanks 😀

    Reply
  77. Pingback: 10 banana bread recipes for every taste
  78. Galadinho Gourmet says:
    January 7, 2019 at 2:37 pm

    Amazing! 😍

    Reply
  79. Camila says:
    February 1, 2019 at 4:10 am

    I’m completely in love with the recipe and your blog. Looking forward to more!

    Reply
  80. Ellez says:
    February 20, 2019 at 4:25 pm

    Hi Beth,

    Thank you for publishing the recipe, I regularly stop by Violets just to pick up a slice and now I can make it from home. I’ve just subscribed to your blog and looking forward to receiving updates and new recipes. Hope you have a prosperous year! Thank you again X

    Reply
  81. Sabonete Artesanal says:
    March 1, 2019 at 4:45 pm

    I just took note of this recipe! I am going to prepare it this sunday, for sure everybody going to like it!

    Reply
  82. Olga says:
    March 16, 2019 at 6:42 am

    I like this bread! Wonderful combination of ingredients. It look so yummy!

    Reply
  83. Lynne says:
    June 10, 2020 at 11:50 am

    Hello from Trouble in Paradise,
    My loaf of this lucious tasting banana bread did not bake correctly. Way too soggy, despite adding 20 minutes. Please let me know the weight or volume of the mashed bananas that works. I used #5 1/2 large bananas in the batter.
    Thank you

    Reply

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