This buttermilk banana bread is soft, sweet, and full of yummy banana flavor! It’s super simple to whip up and a great way to use those overripe bananas sitting on your counter.
I can’t resist the smell of it baking; it makes the kitchen feel so cozy. Plus, a slice warmed up with butter is just heavenly. Trust me, you’ll want seconds! 🍌
Key Ingredients & Substitutions
Bananas: The more overripe your bananas, the sweeter and more flavorful your bread will be. You can use frozen bananas, just thaw and mash them when ready to use. If you’re out of bananas, unsweetened applesauce can be a suitable substitute, but the flavor will change slightly.
Buttermilk: This ingredient adds moisture and a slight tang. If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to milk and letting it sit for 5-10 minutes. You can also use plain yogurt thinned with milk.
Flour: All-purpose flour works best for this recipe. If you want a healthier twist, you can use whole wheat flour, but the texture might be denser. A 50/50 mix of both is a nice compromise.
What’s the Best Way to Ensure Your Banana Bread is Moist?
To keep your banana bread moist, the key steps are in the mixing and baking. Avoid overmixing the batter after adding the dry ingredients, as this can lead to a tough texture.
- Mix just until the flour is combined with the wet ingredients — it’s okay if there are a few lumps.
- Keep an eye on the baking time; start checking at about 60 minutes. Every oven bakes differently.
- Let it cool in the pan briefly before transferring it to a wire rack; this helps maintain moisture.
Moist Buttermilk Banana Bread Recipe
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) buttermilk
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 60-70 minutes to bake. Including cooling time, you should plan for about 1.5 to 2 hours before you can enjoy your delicious banana bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take a 9×5 inch loaf pan and grease it or line it with parchment paper for easy removal.
2. Combine the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that your leavening agent is evenly distributed in the flour. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a larger bowl, add the softened unsalted butter and granulated sugar. Use an electric mixer or a whisk to beat them together until the mixture is light and fluffy. This will take about 2-3 minutes.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is combined nicely.
5. Mix in the Bananas:
Next, add the mashed ripe bananas to the mixture and stir well. The bananas will add moisture and natural sweetness to your batter.
6. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Add the flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Stir gently until just combined; don’t overmix, as this can make the bread tough.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top so it bakes evenly.
8. Bake:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Use a toothpick inserted into the center to check for doneness; it should come out clean or with a few crumbs.
9. Cool Down:
Once baked, remove the banana bread from the oven. Let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
After the bread has cooled, slice it up and serve. This banana bread is delicious on its own, or you can add a bit of butter on top. Enjoy your moist, tender buttermilk banana bread!
FAQ: Moist Buttermilk Banana Bread
Can I Use Frozen Bananas in This Recipe?
Absolutely! Just thaw the frozen bananas completely and mash them before measuring. They will work perfectly and add great flavor and moisture to your banana bread.
What if I Don’t Have Buttermilk?
No worries! You can substitute buttermilk by adding 1/2 tablespoon of vinegar or lemon juice to regular milk. Let it sit for about 5-10 minutes until it curdles. Alternatively, plain yogurt mixed with a bit of milk can also work in a pinch.
Can I Make This Recipe Gluten-Free?
Yes! You can use a 1:1 gluten-free all-purpose flour blend instead of regular flour. Check that the blend contains xanthan gum for the best texture, or add it separately if it doesn’t.
How Should I Store Leftover Banana Bread?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap before freezing!
