This moist buttermilk banana bread is a real treat! It’s fluffy, sweet, and filled with banana goodness. Plus, buttermilk makes it extra soft—yum!
Baking this bread fills the kitchen with a lovely smell. I can’t resist sneaking a slice warm from the oven. It’s perfect with a little butter or just on its own!
Key Ingredients & Substitutions
All-purpose flour: This is your bread’s base. If you’re looking for gluten-free options, you can use a gluten-free flour blend, though it may alter the texture a bit.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, simply mix ½ cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
Bananas: Ripe bananas are key to great flavor. If you don’t have ripe ones, you can speed things up by baking them unpeeled in the oven at 300°F (150°C) for about 15-20 minutes until darkened.
Butter: Using unsalted butter ensures you control the salt content. If you’re dairy-free, substitute with a plant-based butter or applesauce for a lighter option.
What’s the Best Way to Mix Ingredients Without Overmixing?
A common challenge in baking banana bread is to mix the batter just right. Overmixing can lead to dense bread. Here’s how to avoid that:
- Combine dry ingredients in one bowl and mix wet ingredients in another.
- When adding dry and wet ingredients together, stir until you see no more flour. A few lumps are okay!
- If you’re adding nuts, fold them in gently at the end with a spatula.
This careful mixing helps keep your banana bread light and airy!
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 3 ripe bananas, mashed (about 1 ½ cups)
Optional Add-ins:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious banana bread takes about 15 minutes to prepare and 60-70 minutes to bake, plus some cooling time. In total, you’re looking at around 1 hour and 30 minutes to have your loaf ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly. Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until they are well combined. This helps to distribute the leavening agent evenly, so your bread rises nicely. Set this aside for later.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Use a hand mixer or a stand mixer and beat this mixture until it’s light and fluffy—this usually takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract until everything is well mixed.
5. Incorporate Bananas:
Next, mix in the mashed bananas. You want to have a lovely, chunky texture with the bananas stirred in nicely.
6. Combine Wet and Dry Ingredients:
Now, it’s time to add the dry ingredients and buttermilk to the banana mixture. Alternate between adding the flour mixture and the buttermilk—start and finish with the flour mixture. Stir everything together gently until it’s just combined. Remember, overmixing can make your bread dense!
7. Fold in Nuts:
If you decided to use nuts, fold them into the batter now. This adds a wonderful crunch and flavor to your bread!
8. Pour and Smooth:
Pour your banana bread batter into the prepared loaf pan. Use a spatula to smooth the top, giving it a nice level appearance.
9. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
10. Cool and Slice:
Let the bread cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely. Once cooled, slice it up, serve, and enjoy your delicious, moist buttermilk banana bread!
This recipe is perfect for breakfast, a snack, or dessert. Share it with friends, or keep it all to yourself—either way, it’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Using whole wheat flour will give your banana bread a nuttier flavor and denser texture. However, you may need to reduce the amount slightly, as whole wheat absorbs more liquid. Start with 1 ½ cups and see how the batter looks!
How Do I Ripen Bananas Quickly?
If you need ripe bananas in a hurry, you can place unpeeled bananas on a baking sheet and bake them in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until the skins are darkened. Let them cool before mashing!
Can I Freeze Leftover Banana Bread?
Absolutely! To freeze banana bread, wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying it again!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken and curdle slightly, mimicking buttermilk.
