Does the world need another banana bread recipe? I thought not, until one day I had not only ripe bananas to use up but also buttermilk. It was a culinary match made in heaven. I love the sublime texture and moistness that buttermilk imbues. This is a more tender grain than most nutbreads so I highly recommend making it ahead and storing it overnight in the fridge. That will firm up the bread and make slicing it a breeze. Otherwise if cut too soon, it may tend to crumble.