This buttermilk banana bread is soft, moist, and packed with flavor. It’s the perfect way to use up ripe bananas and makes your kitchen smell amazing!
Whenever I bake this bread, I can’t resist sneaking a warm slice right out of the oven—who can blame me? Plus, it’s super easy to whip up with just one bowl!
Key Ingredients & Substitutions
Ripe Bananas: The star of this recipe! Overripe bananas are perfect since they are sweeter and easier to mash. If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag for a day or two.
Buttermilk: This ingredient adds moisture and flavor. If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken.
Unsalted Butter: Using unsalted butter gives you control over the saltiness of the bread. You can substitute it with coconut oil or a dairy-free margarine if you’re looking for a dairy-free option.
Sugar: I prefer granulated sugar for sweetness, but brown sugar can be used for a deeper flavor. For a healthier option, you could also use honey or maple syrup, adjusting the liquid in the recipe accordingly.
How Can You Ensure the Bread Is Moist and Fluffy?
To achieve that perfect moist and fluffy texture, there are a couple of important techniques to keep in mind. First, make sure not to overmix the batter once you combine the dry and wet ingredients. Overmixing can make the bread dense.
- Always start with softened butter for easier creaming with the sugar, which helps incorporate air into the mixture.
- When mashing the bananas, try to get rid of any large lumps; a smooth consistency mixes better.
- Don’t be shy with the buttermilk! It adds moisture that keeps the bread soft. Use room temperature ingredients for the best results.
- Check for doneness with a toothpick, and if it comes out with a few moist crumbs, it’s perfect as it will continue to cook a bit while cooling.
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup buttermilk
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prep and 60 to 70 minutes to bake. After baking, you’ll want to let it cool for about 10 minutes in the pan and then transfer it to a wire rack to cool completely. So overall, you can enjoy this treat in just about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×5-inch loaf pan with butter, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large bowl, add the softened butter and granulated sugar. Using a hand mixer or a sturdy spoon, cream them together until the mixture is light and fluffy. This will take a few minutes, but it’s worth it!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next one. Then, stir in the vanilla extract. This step will add great flavor to your bread.
5. Combine with Bananas:
Now it’s time to mix in the mashed bananas! Stir them into the bowl until everything is well combined. The banana will make your bread moist and delicious.
6. Fold in the Dry Ingredients and Buttermilk:
Gently add the dry ingredients to the banana mixture, alternating with the buttermilk. Start and end with the dry ingredients. Be careful not to overmix; you want just a few streaks of flour remaining before moving to the next step.
7. Pour and Spread the Batter:
Pour your batter into the prepared loaf pan and spread it out evenly with a spatula.
8. Bake to Perfection:
Place your loaf pan in the oven and bake for 60 to 70 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
9. Cool and Slice:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This will make sure your banana bread is soft and not mushy.
Now it’s time to enjoy this moist and flavorful banana bread with a nice cup of coffee or tea. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them in the fridge overnight or microwave them for a few seconds until soft. Make sure to drain any excess liquid before mashing and adding them to the batter.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that this may result in a denser bread. You might want to use a mixture of half whole wheat and half all-purpose flour for a lighter texture.
Can I Add Nuts or Chocolate Chips to the Recipe?
Definitely! Add about ½ to 1 cup of chopped walnuts, pecans, or chocolate chips to the batter for some extra flavor and texture. Just fold them in gently with the dry ingredients before combining with the wet ingredients.
