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banana bread recipe with buttermilk

Banana Bread Recipe with Buttermilk

This banana bread recipe with buttermilk results in a moist, tender loaf that's full of rich banana flavor and a slight tang from the buttermilk. It's perfect for breakfast, a snack, or dessert, and can be customized with nuts or chocolate chips for extra texture. This easy-to-follow recipe ensures you get a perfect loaf every time!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 3 ripe bananas mashed
  • 1 cup buttermilk
  • 1 ½ cups all-purpose flour
  • 1 cup sugar white or brown
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Equipment

  • Loaf Pan (9x5 inches)
  • Mixing bowls
  • Whisk
  • Fork or potato masher (for mashing bananas)
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper.
  2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 ½ to 2 cups of mashed bananas.
  3. Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until fully combined.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
  5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring gently. Be careful not to overmix; mix just until combined.
  6. Pour into Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • Overripe Bananas: The riper the bananas, the better! Overripe bananas add more moisture and sweetness to the bread.
  • Add-ins: You can mix in chopped nuts, chocolate chips, or cinnamon for extra flavor and texture.
  • Substitutes: If you don't have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of vinegar or lemon juice. If you're looking for a dairy-free version, you can use almond or oat milk with the same acid addition.
  • Storage: Store banana bread at room temperature for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months.
banana bread recipe with buttermilk