Banana Bread Buttermilk Recipe
Banana Bread with buttermilk is a moist, flavorful twist on the classic. The buttermilk adds richness and tenderness, complementing ripe bananas, flour, eggs, and sugar. This easy recipe results in a soft, slightly tangy bread, perfect for breakfast or as a snack.
Equipment
- Mixing bowls (2)
- Whisk
- Spatula
- Measuring cups and spoons
- 9×5 inch loaf pan
- Parchment paper (optional)
- Oven
Ingredients
- 1 cup mashed ripe bananas about 2–3 bananas
- 1/2 cup buttermilk
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
Mash the Bananas
- In a mixing bowl, mash the bananas until smooth. I like to leave a few small chunks for texture.
Combine Wet Ingredients
- In the same bowl, add the buttermilk, melted butter, sugar, eggs, and vanilla extract. Whisk everything until smooth and well combined.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Use a spatula to fold everything together gently. Avoid overmixing, as this can make the bread dense.
Pour into the Pan
- Pour the batter into your prepared loaf pan, spreading it out evenly.
Bake
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Start checking at the 50-minute mark.
Cool and Serve
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.