buttermilk banana bread recipe

Written ByJenny Smyth Posted on
buttermilk banana bread recipe
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The Best buttermilk banana bread recipe

I’m so excited to share with you my family’s favorite buttermilk banana bread recipe. This moist and delicious bread is a staple in our household, and I’m sure it will become a favorite in yours too. The story behind this recipe starts with my grandmother, who would often make it for our family gatherings.

She’d say that the secret to its success lies in the combination of ripe bananas, tangy buttermilk, and a hint of spice. As I grew older, I’d help her in the kitchen, learning the techniques she’d perfected over the years. Today, I’m happy to pass on this knowledge to you, so you can enjoy this wonderful bread as much as we do.

When I’m making this bread, I love the way the aroma of baking bananas fills the kitchen. It’s like a warm hug on a cold day. And when we slice into it, the tender crumb and sweet flavors transport us to a place of comfort and happiness.

This bread is more than just a tasty treat – it’s a tradition that brings us together as a family. With its ease of preparation and delightful flavors, it’s perfect for any occasion or daily snacking. Plus, using buttermilk adds an extra layer of nutrition and moisture to the bread.

My kids love helping me mix and mash the bananas, and they’re always eager to taste the final product. In fact, we’ve even started making mini loaves for our friends and neighbors as a small gesture of kindness. As for storage and reheating ideas, I’ll share those later in this post – but for now, let’s dive into the recipe itself.

Buttermilk Banana Bread

Buttermilk Banana Bread

4.8 from 1810 votes

This moist and tender banana bread uses buttermilk for extra richness and a subtle tang. It is perfect for using up overripe bananas and makes a delicious breakfast or snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time75 mins
Servings: 10Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Banana Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup buttermilk

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour.
3In a medium bowl, whisk together the flour, baking soda, and salt until combined.
4In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Stir the mashed bananas into the butter mixture until evenly incorporated.
7Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
8Mix on low speed just until no streaks of flour remain, being careful not to overmix.
9Pour the batter into the prepared loaf pan and spread it evenly.
10Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
11The top should be golden brown and spring back lightly when touched.
12Let the bread cool in the pan on a wire rack for 10 minutes.
13Then turn it out onto the rack to cool completely before slicing.
14Serve warm or at room temperature.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 23g🥩Protein: 5g

📝Notes

For best flavor, use very ripe bananas with brown spots. You can substitute whole wheat flour for up to half the all-purpose flour, but the bread will be denser. Store leftovers wrapped in plastic wrap at room temperature for up to 3 days.

Watch Video Of How Buttermilk Banana Bread Works

This buttermilk banana bread is a recipe I turn to again and again because it always delivers a moist, flavorful loaf that everyone loves. It works perfectly for family gatherings, holiday brunches, or just a simple weekday snack.

I love that I can make it ahead and it stays fresh for days, or I can freeze it for later. The buttermilk makes all the difference, and the whole process is so easy.

I hope you try this recipe and enjoy it as much as my family does.

❓ Frequently Asked Questions About Buttermilk Banana Bread

1. What type of bananas are best for this recipe?

For this buttermilk banana bread recipe, you’ll want to use ripe bananas that are slightly overripe – they should have brown spots and be soft to the touch. This will ensure they’re sweet and easy to mash.

2. Can I substitute regular milk for buttermilk?

While you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, it won’t have the same tangy flavor as buttermilk. If you don’t have buttermilk on hand, feel free to use your preferred milk alternative – just keep in mind it may affect the flavor slightly.

3. How long does this bread take to bake?

The baking time will depend on your oven’s temperature accuracy – aim for 45-50 minutes or until a toothpick inserted into the center comes out clean.

4. Can I make this bread ahead of time?

Yes! You can prepare the dough up to 24 hours in advance – simply let it rise in the refrigerator overnight before baking.

5. What if I don’t have any walnuts?

Don’t worry – you can omit them entirely or substitute with chopped pecans or hazelnuts if you prefer.

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