This moist buttermilk banana bread is a delightful treat! It’s made with ripe bananas, creamy buttermilk, and is so soft that it practically melts in your mouth.
Every slice is loaded with flavor, and the smell while it bakes is pure magic. I love to enjoy it with a cup of coffee—perfect for breakfast or a snack!
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for flavor and moisture. If you don’t have ripe ones, you can speed up the ripening process by placing them in a paper bag. If you’re in a pinch, unsweetened applesauce can also work as a substitute for mashed bananas, but the flavor will differ.
Buttermilk: This ingredient adds moisture and tang. If you don’t have buttermilk, mix ½ cup of milk with 1.5 teaspoons of white vinegar or lemon juice, and let it sit for a few minutes. Milk or yogurt are also decent substitutes, but the bread may be slightly less tender.
Butter: Unsalted butter is my go-to for this recipe. If you prefer a healthier fat option, you can substitute with coconut oil or vegetable oil, but keep in mind that the flavor may change slightly.
Sugar: For a twist, try using brown sugar instead of granulated sugar. It will add a rich caramel flavor to the banana bread. You can also reduce the sugar if you prefer a less sweet bread.
How Do I Avoid Overmixing When Baking Banana Bread?
Overmixing can lead to tough banana bread, so it’s important to mix just enough! Here’s how:
- After adding the dry ingredients and buttermilk, use a spatula or wooden spoon to gently fold everything together.
- Mix until you no longer see dry flour. Tiny lumps are okay!
- Remember, the batter will continue to mix when you pour it into the pan, so don’t stress about it being perfectly smooth.
Taking your time with mixing will help you achieve that soft and moist texture we all love in banana bread!
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) buttermilk
How Much Time Will You Need?
This moist banana bread takes about 15 minutes of prep time and 60-70 minutes of baking time. After that, you’ll need to allow it to cool for 10 minutes in the pan before transferring it to a wire rack. In total, you’re looking at roughly 1 hour and 25 minutes before you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s happening, you can prepare your loaf pan. Grease a 9×5-inch loaf pan or line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that your leavening agent is evenly distributed. Set this bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Use a hand mixer or a wooden spoon to mix until the mixture is light and fluffy—this typically takes about 2-3 minutes.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract to add a lovely aroma and flavor to your bread.
5. Incorporate the Bananas:
Now, mix in the mashed bananas. You can use a fork to mash them until they’re mostly smooth, but a few chunks are okay for added texture.
6. Combine Wet and Dry Ingredients:
Time to bring it all together! Alternately add the dry flour mixture and buttermilk to the banana mixture. Start and end with the flour mixture. Stir gently just until everything is combined; be careful not to overmix. It’s okay if the batter is a little lumpy.
7. Prepare to Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even. This helps the bread rise nicely as it bakes!
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean. Keep an eye on it as some ovens may bake faster than others!
9. Cool Down:
Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This cooling step helps the bread set up and makes it easier to cut.
Enjoy your moist buttermilk banana bread plain, with a pat of butter, or topped with your favorite spread—it’s a delightful treat any time of day!
FAQ for Moist Buttermilk Banana Bread
Can I Use Frozen Bananas?
Absolutely! Frozen bananas work great in this recipe. Just thaw them completely, drain any excess liquid, and mash them before adding to the batter. They’ll add moisture and sweetness just like fresh bananas!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing ½ cup of milk with 1.5 teaspoons of white vinegar or lemon juice. Let it sit for about 5 minutes before using! You can also use yogurt thinned with a bit of water or milk.
How to Store Leftovers?
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. It can last in the freezer for up to 3 months—just thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Add Nuts or Chocolate Chips?
Absolutely! Chopped walnuts, pecans, or chocolate chips can be mixed into the batter before baking for added flavor and texture. Just fold in about ½ to 1 cup of your desired mix-ins during the final mixing stage.