This moist buttermilk banana bread is a sweet treat that’s great for breakfast or a snack. It’s packed with ripe bananas and has a fluffy texture that everyone loves!
I can’t resist the smell of banana bread baking in my kitchen; it feels like a warm hug! Plus, it’s easy to whip up and uses simple ingredients you’ll likely have on hand!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. You could substitute with whole wheat flour for a healthier twist, but it may be denser. I recommend adding a bit more baking soda for lift if you do.
Bananas: Ripe is key! Mash them well for a smoother batter. If you don’t have enough ripe bananas, you can add in some applesauce as a substitute. It keeps the bread moist!
Buttermilk: This adds delicious moisture. If you don’t have buttermilk, mix ½ cup of milk with 1 teaspoon lemon juice or vinegar. It’s a quick and effective hack!
Unsalted Butter: I recommend using unsalted butter to control the salt content in your recipe. If you’re dairy-free, you could use coconut oil or vegetable oil instead.
How Can You Ensure Your Banana Bread is Moist and Fluffy?
The secret to a moist banana bread is in the mixing and baking process. Firstly, don’t overmix the batter after combining the wet and dry ingredients; this can make the bread tough. Just mix until everything is barely combined.
- Make your bananas really ripe; the darker they are, the sweeter and more flavorful your bread will be!
- Keep an eye on the baking time! Start checking at the 60-minute mark. Every oven is different; you want that toothpick to come out clean but not dry.
- Let your bread cool properly; it helps in retaining moisture, enhancing the texture. Enjoy your baking!
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium bananas)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 60 to 70 minutes to bake. After baking, give it a bit of cooling time before slicing. Overall, you’re looking at about 1 hour and 30 minutes to enjoy this sweet banana bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your batter. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk them together gently and set this mixture aside. This step is crucial because it ensures the leavening agent is evenly distributed throughout the flour.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes of mixing—make sure to scrape down the sides of the bowl for even mixing!
4. Add the Eggs:
Beat in the eggs one at a time to the butter mixture, mixing well after each addition. This will give your bread a lovely structure.
5. Combine the Wet Ingredients:
Now, stir in the mashed ripe bananas, buttermilk, and vanilla extract until everything is combined. The bananas will add moisture and flavor, making your bread delicious!
6. Mix in the Dry Ingredients:
Slowly add the dry ingredient mixture into the wet mixture. Gently fold it together until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
7. Pour and Smooth:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This helps it bake evenly in the oven.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 60 to 70 minutes. You’ll know the bread is done when a toothpick inserted into the center comes out clean—no batter should stick to it!
9. Cool the Bread:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps maintain its moistness and prevents it from becoming soggy.
Once cooled, slice and enjoy your moist buttermilk banana bread with a pat of butter or just on its own! Happy baking!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them completely before mashing. They may be a bit more watery, so drain any excess liquid before adding them to the batter.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix ½ cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for about 5 minutes to sour—this will give you a similar tang and moisture for your banana bread!
Can I Add Nuts or Chocolate Chips?
Yes! Feel free to fold in up to 1 cup of chopped walnuts, pecans, or chocolate chips into your batter for added flavor and texture. Just be sure to keep the total mixture balanced with the dry ingredients for best results.
How Should I Store Leftover Banana Bread?
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and refrigerate it for up to a week, or freeze for longer storage. Just thaw it overnight in the fridge when you’re ready to eat!
