Easy Buttermilk Banana Bread Recipe
There’s something magically comforting about the aroma of freshly baked banana bread wafting through the house. Our easy buttermilk banana bread recipe not only uses ripe bananas, but also the tangy addition of buttermilk, creating a moist texture you’ll love. This is the perfect treat to welcome family gatherings, cozy afternoons, and anytime you need a little slice of homestyle comfort.
Growing up, this bread was a weekend staple in our home. I remember helping my grandmother mash the bananas, my small fingers eagerly working alongside hers. Her secret twist was always the buttermilk, claiming it kept the bread soft longer. Even now, the scent brings back afternoons spent at her kitchen table, sharing slices with laughter and stories.
Why You’ll Love This Recipe
- Moist and Flavorful: The buttermilk ensures this bread stays moist and flavorful longer than traditional recipes.
- Easy to Make: Requires simple ingredients that you likely have in your pantry already.
- Family Approved: Tried and tested through generations of family gatherings.
- Versatile: Great for breakfast, a snack, or even dessert.
Ingredients Notes
This recipe calls for ripe bananas, which lend natural sweetness and moisture. If you don’t have buttermilk, you can easily make a substitute with milk and vinegar. Aim to use unsalted butter to control the saltiness of the end product.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
Step 2
In a large bowl, mash the bananas until smooth. Stir in the melted butter.
Step 3
Add the sugar, egg, and vanilla extract, mixing thoroughly to combine the ingredients.
Step 4
Mix in the buttermilk, then gradually fold in the flour and baking soda. Be careful not to over-mix at this stage.
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Step 5
Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool before slicing.
Storage Options
Wrap the banana bread tightly in plastic wrap or store in an airtight container to keep it fresh on the counter for up to five days. For longer storage, freeze slices wrapped in plastic, then foil—freeze for up to three months. Thaw at room temperature or reheat in the oven.
Variations & Substitutions
For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. To cater to dietary restrictions, substitute the all-purpose flour with a gluten-free blend or try adding chocolate chips for extra indulgence.
Serving Suggestions
Serve warm slices with a pat of butter alongside your morning coffee. For a dessert option, top a slice with vanilla ice cream and a drizzle of caramel sauce. This bread also makes a sweet gift for friends and neighbors.
Frequently Asked Questions
How can I ensure my bread is not dry?
Using overripe bananas and buttermilk contributes significant moisture to the bread. Be careful not to over-bake, as extended baking can dry it out. Check for doneness with a toothpick around the 50-minute mark.
Can I replace buttermilk with regular milk?
Yes, you can make a buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for about 5 minutes before using it in the recipe.
What is the best way to mash bananas?
Use a fork or a potato masher for best results. If you prefer a smoother texture, you can use a blender or food processor, but this would also increase the moisture content in the batter slightly.
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Easy Buttermilk Banana Bread Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup mashed ripe bananas about 2 large bananas
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition.
- Stir in the mashed bananas, vanilla extract, and buttermilk.
- Gradually stir in the flour mixture until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
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