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The Best Buttermilk Banana Bread Recipe

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4.3 from 4 reviews

This Best Buttermilk Banana Bread recipe offers a moist, flavorful loaf infused with ripe bananas and a hint of vanilla. Perfectly balanced with a tender crumb and optional chocolate chips or nuts, it's an easy-to-make classic baked bread ideal for breakfast, snacks, or dessert.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

Dry Ingredients

  • 2 ¼ cups (280 g) all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (225 g) mashed ripe bananas, about 3 medium bananas
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120 ml) buttermilk, room temperature

Optional Add-ins

  • ¾ cup (125 g) chocolate chips or nuts

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350° F (175° C). Line a 9×5 loaf pan with parchment paper to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, and salt until evenly combined. Set aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar together until the mixture is creamy and light, about 1 minute.
  4. Add Wet Ingredients: To the creamed butter and sugar, add the eggs one at a time, then pour in the buttermilk and vanilla extract. Mix until all ingredients are well combined. Next, fold in the mashed ripe bananas thoroughly.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet banana mixture, stirring gently and mixing just until combined to avoid over-mixing which can toughen the bread.
  6. Add Optional Mix-ins: If desired, fold in chocolate chips or nuts evenly into the batter to distribute throughout the bread.
  7. Transfer to Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula for uniform baking.
  8. Bake: Place the loaf pan in the oven and bake at 350° F for 50 to 60 minutes. Check for doneness by inserting a skewer or butter knife in the center; it should come out with little to no crumbs attached.
  9. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer the loaf to a wire rack and allow it to cool completely before slicing and serving.

Notes

  • Buttermilk Substitute: To make a buttermilk alternative, add 1 1/2 teaspoons of distilled white vinegar or fresh lemon juice into a liquid measuring cup. Fill the cup with whole milk up to ½ cup (120 ml), stir, and let it sit for 5 minutes before use.
  • Storage: Store banana bread in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Freezing Tips: Wrap the bread tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Defrost in the refrigerator overnight and then bring to room temperature before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/the-best-buttermilk-banana-bread-recipe/