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Buttermilk Banana Bread

Irresistibly Moist Buttermilk Banana Bread for a Cozy Morning

This Buttermilk Banana Bread is extraordinarily moist and a fantastic way to use overripe bananas for a delicious breakfast or snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3-4 medium Ripe Bananas Very ripe with brown spots
  • 1/2 cup Butter Softened, can substitute with vegetable oil
  • 1/2 cup Granulated Sugar Adjust to taste, can substitute with brown sugar
  • 1/4 cup Brown Sugar Enhances moisture and flavor
  • 2 large Eggs Can substitute with flax eggs for vegan
  • 1 teaspoon Vanilla Extract Can substitute with almond extract
  • 1/3 cup Buttermilk Can substitute with milk and lemon juice
  • 1 1/2 cups All-Purpose Flour Can use whole wheat for a healthier option
  • 1 teaspoon Baking Soda Use fresh for best results
  • 1/2 teaspoon Salt Balances sweetness
  • 1 teaspoon Ground Cinnamon Optional
For Optional Mix-Ins
  • 1 cup Chocolate Chips Dark, semi-sweet, or milk chocolate
  • 1/2 cup Walnuts Can substitute with pecans
  • 1/2 cup Dried Fruit Optional, like raisins or cranberries
  • 1 teaspoon Spices Optional, like nutmeg or ginger

Equipment

  • Loaf Pan
  • Mixing bowls
  • Fork
  • spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a 9x5-inch loaf pan with parchment paper.
  2. Peel and mash 3 to 4 ripe bananas until mostly smooth and set aside.
  3. Cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar until light and fluffy.
  4. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until combined.
  5. Fold in the mashed bananas and 1/3 cup of buttermilk until well-combined.
  6. Whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon, then fold into the banana mixture.
  7. Pour the batter into the prepared loaf pan, smoothing the top.
  8. Bake for 45-55 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  9. Let cool for about 10 minutes in the pan, then lift out using the parchment overhang to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing to prevent dense bread. Cool before slicing for optimal texture.

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