banana bread buttermilk recipe

Written ByJenny Smyth Posted on
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The Best banana bread buttermilk recipe

I’ve been making banana bread for years, and it’s always a hit with my family. My kids love helping me mix the batter, and my husband loves when I serve it warm from the oven. There’s something about the smell of banana bread baking that just makes everyone happy.

I’ve experimented with different recipes over the years, but this one is my favorite. It uses buttermilk instead of regular milk, which gives it a tangy flavor and a moist texture. I’ve made it for breakfast, as a snack, and even as a dessert.

It’s always a crowd-pleaser, and it’s so easy to make. The best part is that it’s made with simple ingredients that most people have on hand. I like to think of it as a comforting recipe that brings people together.

My family loves when I serve it with a pat of butter or a drizzle of honey. It’s just one of those recipes that never gets old. I’ve even made it for potlucks and gatherings, and it’s always a hit.

There’s something about the combination of ripe bananas, buttermilk, and spices that just works. It’s a recipe that’s been passed down through generations, and I’m so glad I can share it with you today.

Moist Banana Bread with Buttermilk

4.6 from 1237 votes

This banana bread uses buttermilk to create a tender, moist crumb with a subtle tang. Ripe bananas and a touch of vanilla make it deeply flavorful, perfect for breakfast or a snack.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 8Cuisine: InternationalCalories: 280 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 3 medium bananas)
1/2 cup buttermilk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour to prevent sticking.
3In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
4Set this dry mixture aside for later use.
5In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Stir the mashed bananas into the butter mixture until fully incorporated.
8The batter may look slightly curdled, which is normal.
9Add the dry ingredients to the banana mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
10Mix on low speed just until combined after each addition, being careful not to overmix.
11Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
12Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
14Serve at room temperature.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 5g

📝Notes

Tips: Use very ripe bananas with brown spots for the best sweetness and flavor. Buttermilk can be substituted with 1/2 cup milk mixed with 1/2 tablespoon lemon juice, let sit for 5 minutes. Store leftovers wrapped in plastic wrap at room temperature for up to 3 days.

Watch Video Of How Moist Banana Bread with Buttermilk Works

This banana bread buttermilk recipe is always a good idea for any occasion. Whether you’re serving it for breakfast, as a snack, or as a dessert, it’s sure to be a hit with your family and friends.

The best part is that it’s so easy to make – just mix the batter together and bake until golden brown. You can store leftover banana bread at room temperature for up to 3 days or refrigerate for up to 5 days.

❓ Frequently Asked Questions About Moist Banana Bread with Buttermilk

Q: Can I substitute the buttermilk with regular milk?

No, you cannot substitute the buttermilk with regular milk in this recipe. The acidity in the buttermilk helps to react with the baking soda and creates a light and fluffy texture in the bread. Using regular milk will result in a denser bread.

Q: Can I use frozen bananas in this recipe?

No, you should not use frozen bananas in this recipe. Frozen bananas will not provide the same texture and flavor as fresh bananas. If you don’t have fresh bananas on hand, you can try using dried bananas or banana puree as a substitute.

Q: How do I store leftover banana bread?

You can store leftover banana bread at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days.

Q: Can I make this recipe in advance?

No, you should not make this recipe in advance. The best results are achieved when the bread is baked fresh from scratch.

Q: Can I use this recipe to make muffins instead of bread?

No, this recipe is specifically designed for making banana bread loaves. You can try adapting it to make muffins, but keep in mind that the results may vary.

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