This moist buttermilk banana bread is a cozy treat that’s perfect for breakfast or a snack! With sweet bananas and a hint of tang from buttermilk, it’s deliciously soft.
Making this bread is fun and easy—just mash bananas, mix in the other ingredients, and pop it in the oven. Your kitchen will smell amazing while it bakes!
I love enjoying a warm slice with butter on top. It’s like a hug in food form! Plus, it’s a great way to use up those ripe bananas sitting on the counter.
Key Ingredients & Substitutions
Bananas: The more ripe your bananas, the better! They should be speckled and soft, which adds natural sweetness. If you’re out of bananas, try substituting with 2/3 cup of unsweetened applesauce, though the flavor will be different.
Buttermilk: Buttermilk enriches the bread and keeps it moist. If you don’t have it, mix ½ cup of milk with 1/2 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes to mimic buttermilk.
Butter: Unsalted butter is best for controlling the salt in your recipe. If you prefer, you can use melted coconut oil or vegetable oil as a substitute—each will add a slightly different flavor!
Cinnamon: Ground cinnamon adds a nice warm note, but if you’re not a fan, feel free to skip it. Alternatively, you can use nutmeg or allspice for a different twist.
How Do You Prevent Overmixing for Perfect Texture?
To keep your banana bread moist and fluffy, mixing properly is key. Once you add the dry ingredients to the wet ingredients, only mix until just combined. Here are some tips:
- Use a spatula or wooden spoon for gentle folding instead of a mixer.
- Stop mixing when you still see a few streaks of flour. It’s okay! The batter will come together while baking.
- Don’t worry if there are small lumps; they will bake out and help achieve that delicious moist texture.
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 ¼ cups)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This banana bread recipe takes about 15 minutes of preparation time, plus 60-70 minutes of baking time. After baking, allow for about 10 minutes of cooling in the pan, followed by additional time to cool completely on a wire rack. Overall, you’re looking at approximately 1 hour and 30 minutes before you can slice into this delicious bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your banana bread bakes evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if you’re using it). This step helps to distribute the leavening agent and spices throughout the flour. Set this mixture aside while you work on the wet ingredients.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together with a mixer until the mixture is light and fluffy. This should take about 3-5 minutes. It’s a crucial step because it adds air to the batter, making your banana bread nice and fluffy!
4. Incorporate the Eggs:
Add the eggs one at a time, mixing well after each addition. This helps to fully incorporate the eggs into the butter and sugar mixture, ensuring a smooth batter.
5. Add Bananas, Buttermilk, and Vanilla:
Now, stir in the mashed bananas, buttermilk, and vanilla extract until everything is combined. This mixture adds moisture and flavor to your bread.
6. Combine Dry and Wet Ingredients:
Gradually mix the dry ingredients into the banana mixture, folding gently until just combined. Be careful not to overmix, as this can make the bread dense. A few lumps are perfectly fine!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. This will help it bake evenly.
8. Bake the Bread:
Bake the banana bread in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready!
9. Cool in the Pan:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. This allows it to set and makes it easier to remove from the pan.
10. Final Cooling:
Transfer the bread to a wire rack to cool completely before slicing. This step is important as it finishes the cooling process and helps retain its moisture!
Enjoy your moist, flavorful buttermilk banana bread warm or at room temperature. It’s perfect for sharing with family and friends or savoring as a delicious snack!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, you may want to start with a 50/50 mix of whole wheat and all-purpose flour to maintain the light texture of the banana bread. Whole wheat can make the bread denser, so adjusting the amount might be necessary.
What Should I Do with Overripe Bananas?
Overripe bananas are perfect for this recipe! If they’re really mushy, simply mash them directly in their skins before peeling. If you need to store ripe bananas temporarily, you can freeze them; just peel and place them in a zip-top bag. Thaw before using, and they’ll be great for banana bread!
How Can I Make This Recipe Gluten-Free?
To make gluten-free banana bread, substitute the all-purpose flour with a gluten-free flour blend that contains xantham gum, which helps mimic the elasticity of gluten. Make sure to check the packaging for any specific adjustments needed when using gluten-free flours.
How Long Can I Store the Banana Bread?
Store the banana bread at room temperature in an airtight container for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
