This moist buttermilk banana bread is a tasty treat made with ripe bananas and tangy buttermilk. It’s easy to whip up and perfect for breakfast or a snack!
Seriously, nothing beats the smell of freshly baked banana bread wafting through the house. I love to slather mine with a bit of butter for that extra yum factor! 🥳
What I appreciate the most is how quick it is to prepare. Just mix, bake, and enjoy! It’s a great way to use up those overripe bananas lying around too!
Key Ingredients & Substitutions
All-purpose flour: It’s the backbone of this bread. You can use whole wheat flour for a healthier option, but add a bit more liquid to maintain moisture.
Buttermilk: This ingredient gives a nice tenderness. If you don’t have buttermilk, mix ½ cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This works just fine!
Bananas: Overripe bananas are what you want! If you don’t have enough, you can use applesauce as a substitute, but the taste will change slightly.
Butter: I love unsalted butter for this. You can use coconut oil or vegetable oil if you prefer, but the flavor will differ slightly.
How Do I Mix Without Overmixing?
Mixing just right can be a challenge! To avoid tough bread, here are some helpful tips:
- Combine the dry ingredients first, and don’t forget to whisk them well to evenly distribute the baking soda and salt.
- When adding wet to dry, fold gently until just combined. A few flour lumps are okay!
- Use a rubber spatula for folding; it helps to keep the batter light.
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 3 ripe bananas, mashed (about 1 ½ cups)
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and 60-70 minutes to bake, plus some time to cool. Overall, you’re looking at about 1 hour and 30 minutes, including cooling time. Perfect for an easy breakfast or a lovely afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or use parchment paper to line the bottom. This will help your banana bread come out easily after baking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the baking soda for a nice rise. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use a mixer or a spatula to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes—don’t rush, as this step adds a lot of air to your bread!
4. Add the Eggs and Vanilla:
Now, beat in the eggs one at a time, ensuring they’re well mixed. Then stir in the vanilla extract for added flavor. This blend creates a delightful base for your banana bread.
5. Incorporate the Bananas:
Mix in the mashed bananas until everything is combined nicely. Ripe bananas give the best flavor and moisture, so the riper, the better!
6. Mix in Dry Ingredients and Buttermilk:
Now, it’s time to bring it all together! Alternately add the flour mixture and buttermilk to the banana mixture, starting and ending with the flour mixture. Stir gently until just combined—don’t overmix, as this can make the bread dense!
7. Pour and Smooth:
Pour the banana batter into your prepared loaf pan and smooth the top with a spatula. This will help ensure an even bake!
8. Bake Away:
Place the loaf pan in the preheated oven. Bake for 60-70 minutes, or until a toothpick stuck in the center comes out clean. Keep an eye on it towards the end, as oven times can vary!
9. Cool Down:
When done, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This helps prevent it from getting soggy.
10. Slice and Serve:
Once your banana bread has cooled down, slice it up and serve! It’s great on its own, or you can add a little butter or cream cheese if you like. Enjoy your moist, flavorful banana bread!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but note that the texture will be denser. You may need to add a little more buttermilk to keep the bread moist!
How Do I Store Leftover Banana Bread?
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips?
Absolutely! You can fold in about ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before pouring it into the loaf pan for added flavor and texture.
What If I Don’t Have Buttermilk?
No problem! You can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and you’ll have a homemade buttermilk!
