This moist buttermilk banana bread is a delightful treat, perfect for breakfast or a snack! With ripe bananas and tangy buttermilk, it’s soft and sweet with a hint of warmth.
I can’t resist a warm slice with a pat of butter melting on top—it’s heavenly! This recipe is super simple, just mash the bananas, mix everything together, and bake away!
Key Ingredients & Substitutions
Flour: All-purpose flour works great for this recipe. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. I’ve tried it and the bread still turns out delicious!
Bananas: The key to this banana bread’s flavor is overripe bananas. They should be brown and mushy. For a twist, you can use plantains if you can’t find ripe bananas.
Buttermilk: Buttermilk adds moisture and richness. If you don’t have any, mix 1/2 cup of milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes as a substitute.
Butter: Unsalted butter helps control the saltiness of your bread. If you’re in a pinch, you can use vegetable oil or coconut oil instead.
How Do You Make Sure Your Banana Bread is Moist?
The secret to moist banana bread lies in not overmixing the batter and choosing the right baking time. Here are some tips:
- Mix just until the dry ingredients are incorporated. This keeps the bread from becoming tough.
- Use ripe bananas for added sweetness and moisture.
- Check for doneness a few minutes before the maximum baking time. Your toothpick should come out clean but not dry.
Let the bread cool properly; this helps retain moisture, ensuring a tender crumb. Enjoy your baking!
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 3 ripe bananas, mashed (about 1 1/2 cups)
Time Needed:
This moist banana bread recipe will take about 15 minutes to prepare, plus about 60 to 70 minutes of baking time. Don’t forget to let it cool for another 10 minutes after baking before slicing into it. In total, you’re looking at around 1 hour and 30 minutes from start to slice!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon, if you’re using it. Mixing them beforehand helps distribute the baking soda and powder evenly. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, take that softened butter and sugar and cream them together. Use a hand mixer or a wooden spoon, and beat until the mixture is light and fluffy. This will take a couple of minutes but is super important for the right texture!
4. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure each egg is well incorporated before adding the next. Stir in the vanilla extract for a lovely flavor boost!
5. Incorporate the Bananas:
Now gently mix in the mashed bananas. This is where the flavor and moisture come from, so don’t skimp on the bananas!
6. Combine the Wet and Dry Ingredients:
It’s time to bring it all together! Gradually add the dry ingredient mixture into the banana mix, alternating with the buttermilk. Start and finish with the dry ingredients. Be careful not to overmix—just mix until everything is combined!
7. Pour Into the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake Your Bread:
Place the loaf pan in the oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick in the center; if it comes out clean, your banana bread is ready!
9. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Wait as long as you can (if you can resist!) before slicing into this delicious treat.
Enjoy your fresh, moist buttermilk banana bread, maybe with a little butter or your favorite spread!
Can I Use Frozen Bananas for This Recipe?
Absolutely! If you have frozen bananas, just thaw them beforehand. They might be a bit mushy, but that’s perfect for banana bread. Just be sure to drain any excess liquid before mashing them to avoid making the batter too wet.
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk, you can make a simple substitute. Mix 1/2 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’ll be ready to use just like buttermilk.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for up to 3 days. You can also freeze it by wrapping slices tightly in plastic wrap and placing them in a zip-top bag. It’ll stay good in the freezer for about 2-3 months!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter before baking. They add great texture and flavor to your banana bread!
