Buttermilk Banana Bread
This delicious banana bread recipe with buttermilk is moist, tangy, and incredibly easy to make—perfect for using up overripe bananas.
Ingredients
For the batter
- 3 pieces big bananas The browner, the better.
- 1 cup sugar White or brown sugar can be used.
- ½ cup butter, melted Let it cool a little before mixing.
- 2 pieces eggs, room temp Ensure they are at room temperature.
- ½ cup buttermilk Provides moisture and tangy flavor.
- 1 teaspoon vanilla Pure vanilla extract is best.
- 2 cups all-purpose flour Standard flour for this recipe.
- 1 teaspoon baking soda For leavening.
- 1 dash dash salt Balances the sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, squish the bananas until smooth.
- Stir in sugar, melted butter, and eggs, and whisk until combined.
- Add buttermilk and vanilla, and stir gently to mix.
- In another bowl, combine the flour, baking soda, and salt.
Mixing and Baking
- Gently mix the dry ingredients into the banana mixture. Do not overmix; the batter should be a little lumpy.
- Grease a loaf pan and pour in the batter.
- Bake for about 55 minutes, or until golden and a toothpick comes out mostly clean.
Cooling and Serving
- Let the loaf cool for a few minutes before slicing. Enjoy while warm for the best flavor.
Notes
For muffins or mini loaves, use the same batter and adjust baking times: 18-20 minutes for muffins and 20-25 minutes for mini loaves. Leftover banana bread can be stored at room temperature for up to 3 days or frozen for a couple of months.