banana bread recipe with buttermilk
The Best banana bread recipe with buttermilk
This recipe is perfect for any occasion, whether it’s a weekend brunch, a school night snack for the kids, or even a simple lunch for the whole family. You can’t go wrong with banana bread, and this version with buttermilk is just the right balance—moist but not too dense, with a subtle tang that makes it taste fresh. I’ve had it on the table for breakfast, as a side with eggs, or even as a dessert after dinner, and it always works. Plus, it’s something you can make in advance and reheat later, so it’s great for meal prep too. My kids especially love how it’s easy to customize—add a little cinnamon, a sprinkle of nuts, or even some chocolate chips if you want to make it extra special. It’s that kind of recipe that feels like a little treat without being overly indulgent. And honestly, the health benefits aren’t bad either—it’s got potassium from the bananas, which is great for heart health, and the buttermilk adds a little extra protein that keeps you full longer. It’s not a super fancy recipe, but it’s always a crowd-pleaser, and that’s what matters most.
Classic Buttermilk Banana Bread
A moist and flavorful banana bread made with buttermilk, ripe bananas, and a touch of cinnamon. Perfect for breakfast or a sweet treat.
🥘Ingredients
- 6 ripe bananas, mashed
- 1 cup buttermilk
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
- 1/2 cup powdered sugar
- 1 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, mash the bananas until smooth. Stir in buttermilk, melted butter, sugar, egg, and vanilla extract until well combined. -
3
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Fold in walnuts, if using. -
4
Pour the batter into the prepared loaf pan and smooth the top. For a simple topping, mix powdered sugar and melted butter, then spread lightly over the top of the batter. -
5
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🔧Equipment
- Mixing bowls (2)
- Whisk or fork
- Measuring cups and spoons
- Baking pan (9×5-inch loaf pan)
- Oven
📊Nutrition Facts (per serving)
📝Notes
- Tip 1: For extra moisture, add 1 tbsp of yogurt or applesauce to the batter.
- Tip 2: Use slightly underripe bananas for a firmer texture.
- Tip 3: Substitute whole wheat flour for a healthier option (reduce liquid slightly to maintain texture).
- Tip 4: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Watch Video Of How Classic Buttermilk Banana Bread Works
❓ Frequently Asked Questions About Buttermilk Banana Bread
Why does the recipe require buttermilk instead of regular milk?
Buttermilk adds tanginess and helps the batter rise better due to its slightly acidic properties, which react with baking soda to create air pockets. It also enhances moisture and texture, keeping the banana bread tender and soft.
Can I substitute buttermilk with plain yogurt or sour cream?
Yes! Plain yogurt (especially Greek yogurt) or sour cream can work as a substitute, though the texture might be slightly denser. For best results, use full-fat versions to mimic the richness of buttermilk.
How do I make buttermilk if I don’t have any on hand?
Mix 1 cup milk + 1 tablespoon lemon juice or vinegar + 5 minutes of waiting until it curdles slightly. Stir again before using—this mimics buttermilk’s tangy consistency.
Why do some recipes call for an extra egg in this banana bread?
An extra egg boosts structure and richness, helping the bread hold its shape and stay moist. It also enhances the golden-brown crust and adds extra flavor.
Can I use ripe bananas that are very soft or blackened?
Absolutely! Overripe bananas (with dark spots) add sweetness and moisture, but if they’re mushy, mash them well to prevent a gummy texture. Just avoid overly rotten bananas.
