Buttermilk Banana Bread

Print Recipe

5 from 8 votes

Easy banana bread recipe made with buttermilk to make it moist. Mixes up in minutes without a mixer!

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices (1 9x5 loaf)

Calories: 278kcal

Author: Heather Perine

Ingredients

2 ½ cups (300 g) all purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 ¼ cups (250 g) granulated white sugar
½ cup (1 stick, 113 g) unsalted butter melted and slightly cooled
2 large eggs room temperature
1 ½ cups (340 g) very ripe bananas (about 4 medium)
½ cup (120 ml) buttermilk
2 teaspoons vanilla extract

Instructions

Preheat and prepare pan. Position a rack in the center of your oven. Preheat oven to 350^oF (177°C). Spray a 9x5” loaf pan with non-stick cooking spray or line with parchment paper and set aside.
Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside. 1 ½ cups (340 g) very ripe bananas (about 4 medium)
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon. 2 ½ cups (300 g) all purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon ground cinnamon
Combine wet ingredients. Whisk together the sugar, melted butter, eggs, vanilla extract and buttermilk. Whisk to combine. 1 ¼ cups (250 g) granulated white sugar ½ cup (1 stick, 113 g) unsalted butter 2 large eggs ½ cup (120 ml) buttermilk 2 teaspoons vanilla extract
Combine mashed bananas, wet and dry ingredients. Add mashed bananas and the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Do not overmix. Batter will be slightly lumpy.
Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. (If baking in a glass pan, you may need to add on an additional 5 minutes of baking time). Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.

Notes

Storage: Keep wrapped at room temperature and store for up to 2 days, or in the fridge for up to 1 week.
Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.
Butter - You can swap and use vegetable oil, canola oil, melted coconut oil, or avocado oil.
Use Ripe Bananas. You want to make sure you use very ripe bananas. Bananas that have lots of black specks. The blacker the banana is the sweeter it will be. I actually like to freeze my bananas when they have gotten too ripe to use later for banana bread. If you use frozen bananas, then let the bananas thaw before using them.
Use The Right Pan. I used a 9x5 loaf pan. Be sure it's the right size. And make sure you aren't using a dark loaf pan, which can bake too quickly and burn. If baking in a glass pan, add on an additional 5 minutes.
Add nuts - Try stirring in toasted pecans or toasted walnuts for a little crunch.
Don’t have buttermilk? No problem. Make your own buttermilk with milk and either lemon juice or vinegar. Read my full guide on how to make buttermilk.
Use applesauce - Replace half of the melted butter with unsweetened applesauce to make it a tad healthier.
Make gluten free - You can replace the all purpose flour with 1:1 gluten free flour. My favorite gluten free flours are Bob's Red Mill 1:1 baking flour, King Arthur Flour gluten free baking flour, and Cup 4 Cup (more expensive but the best results!). Pillsbury also has a good gluten free flour I've used in the past!
Top with cinnamon sugar - For a little crunch sprinkle on a little cinnamon sugar before baking.
Add chocolate chips - You could also stir in 1 cup chocolate chips and make this a chocolate chip banana bread!

Nutrition