Buttermilk Banana Bread Recipe
This Buttermilk Banana Bread recipe creates a moist, flavorful loaf that’s perfect for breakfast, dessert, or a snack. The addition of buttermilk makes the bread extra tender and adds a subtle tang, balancing the natural sweetness of the bananas. The recipe is easy to follow, starting with the creaming of butter and sugar, followed by the incorporation of ripe bananas, buttermilk, and dry ingredients. Optional add-ins like nuts or chocolate chips can be added for extra flavor.
Equipment
- 9x5-inch loaf pan For baking the banana bread.
- Mixing bowls One large bowl for wet ingredients and another for dry ingredients.
- Hand Mixer or Stand Mixer For creaming the butter and sugars and mixing the wet ingredients.
- Fork or Potato Masher To mash the ripe bananas.
- Whisk For mixing the dry ingredients like flour, baking soda, and salt.
Ingredients
- 2 cups Ripe Bananas
- 1/2 cups Buttermilk
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mash the ripe bananas and set aside.
- Cream together butter, granulated sugar, and brown sugar, then mix in eggs, vanilla, and mashed bananas.
- In another bowl, combine flour, baking soda, and salt, then fold into the wet mixture, followed by buttermilk.
- Pour the batter into the pan and bake for 60-70 minutes, until a toothpick comes out clean. Let cool before slicing and serving.
Notes
- Banana Ripeness: Use very ripe bananas with plenty of brown spots for the best sweetness and moisture. The riper, the better!
- Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Mixing: Avoid overmixing the batter. Stir until just combined to keep the bread light and fluffy. Overmixing can lead to a dense loaf.
- Baking Time: Oven temperatures may vary, so start checking the bread at around 55 minutes. Insert a toothpick into the center—if it comes out clean, the bread is done.
- Add-ins: Feel free to customize your bread with add-ins like chocolate chips, walnuts, or cinnamon. Just fold them in gently with the dry ingredients.
- Cool Before Slicing: Let the banana bread cool in the pan for about 10 minutes, then transfer to a wire rack. Let it cool completely before slicing to prevent it from falling apart.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage (up to 3 months). Reheat slices for a freshly-baked taste.