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Banana Bread Made With Buttermilk
Our super-moist banana bread is brimming with brown sugar and banana flavor and makes the perfect snack, day or night.
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Homemade banana bread has got to be one of the best comfort foods out there. The quick bread is sweetened with brown sugar and comes out of the oven moist and delicious, making a great breakfast treat.
Ingredients For Banana Bread With Buttermilk
Banana bread is a classic that never fails to satisfy. Every bite of this warm and comforting treat offers rich notes of banana, sweet brown sugar, and hints of vanilla.
A perfect blend of sweet and savory, the unique texture of banana bread makes it even more irresistible.
To make this bread, you’ll need:
- 1 cup of mashed bananas, about 3 small or 2 large
- 1 cup of buttermilk
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of kosher salt
- ½ cup of unsalted butter, room temperature
- 1 cup of light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- ½ teaspoon of banana extract (optional but delicious)
PRO TIP:
If you don’t want to wait for the perfect window when your bananas are ripe to make this simple banana bread, you can follow these instructions.
To ripen bananas in the oven, bake the unpeeled bananas on a parchment-lined baking sheet at 300°F for 30-40 minutes until they are darkly blackened and soft to the touch.
You can speed up the cooling process by opening them and gently mashing them in a big bowl to help the heat escape faster. Be sure to let them cool before adding to your batter.
Buttermilk Banana Bread Substitutions And Additions
FLOUR: You can swap out one cup of the all-purpose flour for one cup of white whole wheat flour.
I use the King Arthur flour brand because it is milder than other brands to make this easy recipe a little healthier.
If you choose to make this substitution, you must increase your liquid in the recipe to 1¼ cups buttermilk.
You will also need to note that your bake time might be slightly longer and that your bread will be darker in color.
MIX-INS: You can also add a half cup of chopped walnuts or chocolate chips to the batter once the flour and bananas are mixed together.
Just gently fold them into the batter.
How To Make Banana Bread With Buttermilk
Whipping up a batch of banana bread is as easy as combining the dry ingredients with the wet ingredients together following our step-by-step instructions.
Spread the batter in a loaf pan and bake the bread. Before you know it, you’ll smell the mouthwatering aroma of banana bread in your kitchen.
OUR RECIPE DEVELOPER SAYS
This delicious banana bread recipe freezes really well. Make a double batch and freeze the second loaf for later.
STEP ONE: Preheat the oven to 375°F.
Spray an 8½ x 4½-inch loaf pan with Baker’s spray.
Line it with a piece of parchment paper with about two to three inches overhanging the long sides for easy removal. Set aside.
STEP TWO: In a small bowl, mash the bananas. Once mashed, add the buttermilk and combine. Set aside.
PRO TIP:
Make sure you measure out the 1 cup of mashed bananas because bananas can come in all sizes and vary greatly from store to store.
Because of this variance, it is best to actually take the extra time to measure and not assume.
Too much banana will add too much moisture to your batter and may not yield a good final loaf.
STEP THREE: In a medium mixing bowl, combine the flour, baking powder, baking soda, and kosher salt.
STEP FOUR: In a large bowl, using an electric mixer on medium-low speed, cream the butter and sugar for 30 seconds to 1 minute or until light and fluffy.
Add the eggs, one at a time, until completely incorporated, then add the vanilla and banana extract.
STEP FIVE: Add half the dry ingredients to the butter mixture and mix just until incorporated.
Add the banana mixture and mix just until combined. Add the remainder of the flour and mix it in just until it is combined. Do not overmix.
STEP SIX: Spread the batter evenly in the prepared loaf pan.
Bake for 30 minutes, then tent the bread with aluminum foil and continue to bake for an additional 20 to 25 minutes or until a toothpick comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bread as the suggested baking time approaches.
STEP SEVEN: Allow the bread to cool in the pan for 15 minutes, then pull it out using the overhanging parchment paper onto a wire rack to cool completely before slicing.
Make sure to remove the parchment paper for the bread to cool.
How To Serve Buttermilk Banana Bread
There isn’t a wrong time to indulge in this classic banana bread recipe.
Enjoy it with your morning coffee or an afternoon snack, along with a warm pumpkin spice latte or mug of homemade hot chocolate.
Try serving freshly whipped cream or a dollop of vanilla ice cream for a heavenly treat.
A light drizzle of honey adds complexity that pairs perfectly with banana bread’s natural sweetness, while melted butter brings out the buttery goodness in each bite.
Our pumpkin banana bread and strawberry banana bread are two more yummy recipes for when you have lots of extra-ripe bananas to use up.
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How To Store Banana Bread Made With Buttermilk
Here are some handy tips for storing and making your banana bread ahead:
MAKE AHEAD: If you’re planning ahead, you can prepare the banana bread in advance and store it for a day or two at room temperature.
Be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
How Long Does Banana Bread Last In The Fridge?
You can store this bread, tightly wrapped in plastic wrap, in the refrigerator for up to four days.
Can You Freeze Banana Bread?
You can freeze the cooled and tightly wrapped bread for up to two months.
Make sure to label the bread with the best-by date to make sure you enjoy it while it is at its freshest.
When ready to eat, just let it thaw completely in the refrigerator prior to slicing.
Why We Love This Recipe
FAMILY-FRIENDLY FAVORITE: Loved by both kids and adults, this banana bread is a hit for breakfast, snacks, or dessert.
GREAT USE OF OVERRIPE BANANAS: This recipe is a fantastic way to use up those overripe bananas that might otherwise go to waste.
Buttermilk Banana Bread Never Fails To Satisfy
This moist banana bread recipe is irresistibly delicious and sweet. Don’t forget to whip up a batch of this tasty bread when you have a few extra bananas on the counter, ripe and ready for baking.
Buttermilk Banana Bread FAQs
Can I add nuts to this bread?
This great recipe would be delicious with walnuts or chocolate chips added.
My banana bread sank in the middle. What happened?
Sinking can happen due to overmixing the batter or opening the oven door too early. To prevent this, mix the batter until just combined and avoid opening the oven door for the first 20-25 minutes of baking.
How do I know when the banana bread is done baking?
Insert a toothpick or a thin knife into the center of the bread. If it comes out with a few moist crumbs clinging to it, it’s done. If it’s still wet, bake for a few more minutes and retest.
How long to bake banana bread:
Generally, banana bread is baked at 350°F (175°C) for about 55-60 minutes, but the exact time can vary based on the recipe and oven.
How to make banana bread moist:
To make banana bread moist, use ripe bananas, incorporate oil or melted butter, and consider adding ingredients like yogurt or buttermilk to the batter.
How ripe should bananas be for banana bread?
Bananas should be very ripe with brown spots for optimal sweetness and flavor when making banana bread.
Does banana bread need to be refrigerated?
It’s recommended to refrigerate banana bread to prolong its freshness. Allow it to cool completely before wrapping and storing.
How do you make banana bread less dry?
To make banana bread less dry, use ripe bananas, add moisture-rich ingredients like yogurt or applesauce, and avoid overbaking.
Can you put too much banana in banana bread?
Using too much banana can result in dense and overly moist bread. Follow a balanced recipe for the best results.
Why is my banana bread dense and not fluffy?
Banana bread can become dense if there’s too much moisture, overmixing the batter, using too much banana, or if the leavening agents aren’t working properly.
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Buttermilk Banana Bread Recipe
Our super-moist banana bread is brimming with brown sugar and banana flavor and makes the perfect snack, day or night.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Ingredients
- 1 cup mashed bananas, about 3 small or 2 large
- 1 cup buttermilk
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, room temperature
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon banana extract, optional but delicious
Instructions
- Preheat the oven to 375°F. Spray a 8½ x 4½-inch loaf pan with Baker’s spray then line with a piece of parchment paper with about 2 to 3 inches overhanging the long sides for easy removal. Set aside.
- In a small bowl, mash the bananas. Once mashed, add the buttermilk and combine. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and kosher salt.
- In a large bowl, using a handheld mixer on medium-low speed, cream together the butter and sugar for 30 seconds to 1 minute or until light and fluffy. Add the eggs, one at a time, until completely incorporated then add the vanilla and banana extract.
- Add ½ the flour mixture to the butter mixture and mix just until incorporated. Add the banana mixture and mix just until combined. Add the remainder of the flour and mix it in just until it is combined. Do not overmix.
- Spread the batter evenly in the prepared loaf pan. Bake for 30 minutes, then tent the bread with aluminum foil and continue to bake for an additional 20 to 25 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then pull it out (using the overhanging parchment paper) onto a cooling rack to cool completely before slicing. Make sure to remove the parchment paper for the bread to cool
Notes
- If you don’t want to wait for the perfect window when your bananas are ripe to make this simple banana bread, you can follow these instructions. To ripen bananas in the oven, bake the unpeeled bananas on a parchment-lined baking sheet at 300°F for 30 to 40 minutes until they are darkly blackened and soft to the touch. You can speed up the cooling process by opening them and gently mashing them in a big bowl to help the heat escape faster. Be sure to let them cool before adding to your batter.
- This delicious banana bread recipe freezes really well. Make a double batch and freeze the second loaf for later.
- Make sure you measure out the 1 cup of mashed bananas because bananas can come in all sizes and vary greatly from store to store. Because of this variance, it is best to actually take the extra time to measure and not assume. Too much banana will add too much moisture to your batter and may not yield a good final loaf.
Nutrition
Calories: 307kcal | Carbohydrates: 47g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 274mg | Potassium: 227mg | Fiber: 1g | Sugar: 25g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 2mg
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Comments
Tammy says
Love this banana bread! Iโm on my second time making it๐