The Best Ever Banana Bread Recipe with Buttermilk

Nothing quite beats the comforting aroma of freshly baked banana bread recipe with buttermilk wafting through your home. This classic treat becomes truly extraordinary with the secret ingredient: buttermilk. It creates an incredibly moist, tender crumb and elevates the banana flavor to new heights.

You’ll love how easy this recipe is to follow, delivering ultimate flavor and a perfectly tender texture every single time. Get ready for your new favorite quick bread!

Why You’ll Love This Buttermilk Banana Bread

This amazing banana bread recipe with buttermilk offers irresistible qualities.

• Buttermilk works magic, ensuring an incredibly moist and tender texture that melts in your mouth. According to Baking Ingredients, buttermilk’s acidity breaks down proteins in flour, resulting in a softer texture and enhancing flavor.
• It boosts the rich, complex flavor of ripe bananas, making every bite intensely delicious.
• Our simple, step-by-step guide makes this recipe perfect for bakers of all skill levels.
• Enjoy this versatile quick bread for a satisfying breakfast, a delightful snack, or a sweet dessert.
• The base recipe is highly customizable, allowing you to easily add your favorite mix-ins.

Ingredients

Gather these simple ingredients to create your moist banana bread recipe with buttermilk:

• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 cup chopped pecans (optional)
• 2 cups granulated sugar
• 1/2 cup unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 cup buttermilk or substitute 1 cup milk with juice of one lemon
• 2 1/4 cups very ripe mashed bananas (about 5 medium bananas)

Notes & Substitutions

Buttermilk: This acidic ingredient tenderizes the crumb and activates the baking soda, resulting in a lighter, moister loaf.

Buttermilk Substitute: Don’t have buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles.

Bananas: Use very ripe bananas with plenty of brown spots; they offer the best flavor and sweetness for your banana bread. Research from Home Bake Academy highlights that overripe bananas add significant moisture and natural sweetness to baked goods.

Sweeteners: You can slightly reduce the granulated sugar if your bananas are exceptionally sweet.

Flour: For a slightly healthier twist, try using whole wheat pastry flour instead of all-purpose.

Fats: Unsalted butter provides rich flavor. Melted coconut oil can be a good substitute for a different taste.

Equipment

You won’t need anything fancy for this delicious banana bread.

• Two 9×5-inch loaf pans
• Parchment paper
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack

Instructions

Follow these easy steps to bake the ultimate banana bread recipe with buttermilk.

1. Preheat your oven to 300°F (150°C). Butter and line two 9×5-inch loaf pans with parchment paper, leaving an overhang on the sides for easy lifting. If using 8×4-inch pans, check notes below for baking time adjustments.
2. In a large bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda. If you are adding pecans, stir them in now. Set this bowl of dry ingredients aside.
3. In a separate large mixing bowl, cream together the granulated sugar and softened unsalted butter using an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Beat in the large eggs, adding them one at a time. Make sure each egg is fully incorporated before adding the next. Then, stir in the very ripe mashed bananas until well combined.
5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredient addition.
6. Mix the batter only until just combined. Overmixing develops gluten, which can lead to a tough, dry banana bread. A few streaks of flour are perfectly fine.
7. Divide the prepared banana bread batter evenly between your two buttered and parchment-lined loaf pans.
8. Bake for 1 hour, or until the loaves are golden brown on top, firm to the touch, and a wooden skewer or toothpick inserted into the center comes out clean. If you have an instant-read thermometer, the banana bread is ready when its internal temperature reaches between 195-200°F (90-93°C).
9. Let the loaves cool in their pans for about 10-15 minutes before carefully lifting them out using the parchment paper overhang. Transfer them to a wire cooling rack to cool completely. This ensures the bread sets properly and prevents sogginess.

Pro Tips & Troubleshooting

• Banana Ripeness: The darker and spottier your bananas, the better! Super ripe bananas provide maximum sweetness and moisture.
• Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify better, creating a smoother batter and a more uniform texture.
• Do Not Overmix: Mix the batter just until the ingredients are combined. Overmixing develops gluten, resulting in a dense, tough loaf instead of a light, tender crumb.
• Baking Temperature: Baking “low and slow” at 300°F prevents the outside from browning too quickly while the inside remains raw.
• Testing for Doneness: A toothpick should come out clean. An instant-read thermometer provides the most accurate reading, aiming for 195-200°F.
• Preventing a Dry Loaf: Using buttermilk and not overmixing are key. Ensure you don’t overbake, as this is a common cause of dry bread.
• Troubleshooting Sinking Loaf: A sunken middle often means it’s underbaked. Ensure proper oven temperature and bake until completely done.

Serving, Storage & Variations

• Serving Suggestions: This buttermilk banana bread is incredible on its own, warm or at room temperature. Try it with a pat of butter, cream cheese, or a drizzle of honey. It makes a fantastic breakfast or dessert!
• Room Temperature Storage: Wrap cooled loaves tightly in plastic wrap or foil. Store at room temperature for 2-3 days. This helps maintain its moisture.
• Freezing: For longer storage, wrap entire loaves or individual slices tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.
• Chocolate Chip Banana Bread: Fold in 1 cup of semi-sweet or dark chocolate chips with the dry ingredients.
• Nutty Variations: Enhance the flavor by adding other chopped nuts like walnuts or pecans.
• Spice It Up: Add a teaspoon of ground cinnamon, a pinch of nutmeg, or a splash of vanilla extract for extra warmth.
• Other Mix-ins: Get creative! Try adding shredded coconut, dried cranberries, or a swirl of cream cheese frosting.

Nutrition

Enjoying a slice of this delicious buttermilk banana bread offers a satisfying treat. Bananas contribute beneficial potassium, while the overall recipe provides a balance of energy-giving carbohydrates and some protein.

FAQ

Conclusion

This banana bread recipe with buttermilk truly delivers on its promise of an exceptionally moist, flavorful, and tender loaf. Thanks to the magic of buttermilk, your everyday banana bread transforms into something truly special. It’s simple enough for beginners, yet yields results that will impress everyone.

Give this recipe a try today, and don’t forget to share your delicious baking experience with us!

The Best Ever Banana Bread Recipe with Buttermilk

This recipe features moist and flavorful banana bread made with buttermilk, perfect for a delicious treat. It includes optional pecans for added crunch and richness.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings 12 slices

Calories 320 kcal

Equipment

• Loaf pans (two 9×5-inch)
• mixing bowls
• Whisk or Sifter

Ingredients

  

Banana Bread Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 cup chopped pecans optional
• 2 cups granulated sugar
• 1/2 cup unsalted butter room temperature
• 2 large eggs room temperature
• 1 cup buttermilk or substitute 1 cup milk with juice of one lemon
• 2 1/4 cups very ripe mashed bananas (about 5 medium bananas)

Instructions

 

• Preheat oven to 300°F; prepare two 9×5-inch loaf pans by buttering and lining with parchment paper.
• Sift or whisk together flour, salt, baking powder, and baking soda; add pecans if desired and set aside.
• In a separate bowl, cream sugar and butter, then mix in eggs one at a time, followed by the mashed bananas.
• Alternately add dry ingredients and buttermilk to the wet mixture, ending with dry ingredients and avoiding overmixing.
• Transfer batter to prepared pans and bake for 1 hour, or until golden, firm, and a toothpick comes out clean; cool completely before storing.

Notes

If using 8×4-inch loaf pans, adjustments may be needed. Cool the banana bread completely before storing; it will keep well wrapped at room temperature for 2-3 days.