Description
Moist Buttermilk Banana Bread is a classic and comforting treat that’s perfect for breakfast, brunch, or a cozy afternoon snack. This recipe combines ripe bananas, tangy buttermilk, and a hint of sweetness to create a deliciously moist and flavorful loaf. Easy to make and incredibly versatile, this bread can be customized with nuts, chocolate chips, or even made gluten-free. Enjoy it plain, with a spread of butter, or as a delightful dessert.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ¼ cups (250 g) granulated white sugar
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 ½ cups (340 g) very ripe bananas (about 4 medium), mashed
- ½ cup (120 ml) buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and spray a 9×5” loaf pan with non-stick cooking spray or line with parchment paper.
- Mash Bananas: In a small mixing bowl, mash the bananas with a fork and set aside.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sugar, melted butter, eggs, buttermilk, and vanilla extract until combined.
- Mix Together: Add the mashed bananas and the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center comes out clean.
- Cool: Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack.
Notes
- Storage: Keep wrapped at room temperature and store for up to 2 days, or in the fridge for up to 1 week.
- Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.
- Butter Substitute: You can swap and use vegetable oil, canola oil, melted coconut oil, or avocado oil.
- Ripe Bananas: Use very ripe bananas for the best flavor and moisture.
- Pan Size: Use a 9×5 loaf pan for the best results. Avoid using a dark loaf pan, which can bake too quickly and burn.
- Add-ins: Feel free to add nuts, chocolate chips, or a cinnamon sugar topping for extra flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 278 kcal
- Sugar: 24g
- Sodium: 300mg
- Fat: 9g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
Keywords: Moist Buttermilk Banana Bread