This Moist Buttermilk Banana Bread is soft, fluffy, and packed with banana flavor. The buttermilk keeps it super moist, and it’s perfect for breakfast or a snack!
Great news—your kitchen will smell like a bakery while it bakes! I always sneak a slice while it’s still warm. Who can resist that? 😋
I love making this banana bread with overripe bananas that might get tossed out. It feels good to use them up, and the bread is always a hit with family and friends!
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for this bread. Look for bananas with lots of brown spots! If you don’t have ripe ones, you can microwave unripe bananas in their skin for about 30 seconds to speed up the ripening process.
Buttermilk: This adds moisture and tanginess. If you’re out of buttermilk, you can easily make a substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using!
Butter: I prefer unsalted butter for better control over the salt content. If you need a dairy-free version, use coconut oil or a dairy-free margarine, which also works wonderfully!
Nuts: Walnuts or pecans lend a nice crunch, but feel free to omit them or substitute with chocolate chips for a sweeter twist!
How Do You Achieve the Perfect Texture in Banana Bread?
The key to moist banana bread is in the mixing! Here’s how to do it right:
- Mix the wet ingredients well, but be gentle when combining with the dry ingredients. Overmixing can lead to a dense bread, so stop as soon as you don’t see any dry flour.
- Use room temperature ingredients (like eggs and butter) to ensure they blend together smoothly.
- When adding the mashed bananas, make sure they’re well-mashed with no lumps, so they distribute evenly.
- Keeping an eye on the baking time is crucial. Every oven is different, so check with a toothpick starting at 60 minutes. You want it just cooked through for that perfect moist texture!
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Optional Ingredients:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This tasty banana bread will take about 15 minutes to prepare and approximately 60-70 minutes to bake. After baking, let it cool for 10 minutes in the pan and then completely on a wire rack before slicing. So, expect around 1 hour and 30 minutes in total from start to finish!
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!
2. Prepare the Pan:
Grease and flour a 9×5-inch loaf pan, or you can make it easy by lining it with parchment paper. This will help the bread come out smoothly once it’s baked.
3. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to combine and aerate the ingredients—set this mixture aside for later!
4. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer or stand mixer, beat this mixture together for about 3-4 minutes until it becomes light and fluffy. This is a crucial step for a tender bread.
5. Add Eggs:
Next, beat in the eggs, one at a time. Make sure to mix well after each addition so everything is combined nicely!
6. Incorporate the Bananas & Buttermilk:
Now it’s time to add the mashed bananas, buttermilk, and vanilla extract. Stir gently until all the wet ingredients are mixed well.
7. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the banana mixture. Fold everything together gently—it’s important not to overmix here! You want to just combine until no dry flour is visible.
8. Add Nuts (If Using):
If you decided to use chopped walnuts or pecans, fold them into the batter now. This adds a lovely crunch and flavor!
9. Pour into the Pan:
Pour the batter into the prepared loaf pan and give it a gentle shake to level the top. This helps create an even rise as it bakes.
10. Bake:
Place your loaf pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs attached.
11. Cool and Serve:
Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice it up and enjoy your deliciously moist buttermilk banana bread!
Happy baking! 🍌🍞
FAQ for Moist Buttermilk Banana Bread
Can I Use Other Types of Flour?
Yes! You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added nutrients. Just be aware that this may change the texture slightly, making it a bit denser.
How Can I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before enjoying!
What If I Don’t Have Buttermilk?
If you don’t have buttermilk, you can easily make a substitute! Mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes until it thickens slightly. It works perfectly for this recipe!
Can I Add Different Mix-Ins?
Absolutely! Feel free to get creative! You can add chocolate chips, dried fruit, or even spices like cinnamon or nutmeg for extra flavor. Just keep an eye on the overall balance of wet and dry ingredients!
