This moist buttermilk banana bread is a treat you won’t want to miss! Made with ripe bananas and rich buttermilk, it’s super soft and fluffy.
I love how easy it is to whip up! Just mix, pour, and bake—no fuss! Plus, it makes my kitchen smell amazing while baking. Banana bread bliss! 🍌
Key Ingredients & Substitutions
Ripe Bananas: The more spots, the better! Ripe bananas are sweeter and mash easily. If you don’t have ripe bananas, you can speed up the process by baking them with the peel on at 300°F for 15-20 minutes.
Buttermilk: This ingredient gives the bread its moisture and richness. If you’re out of buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes as a quick substitute.
Unsalted Butter: I recommend unsalted butter for better control of saltiness. You could also use coconut oil for a dairy-free version, which adds a nice flavor too.
Granulated Sugar: While white sugar is great, you can use brown sugar for deeper flavor. If you want it less sweet, reduce the sugar slightly!
How Can You Ensure Perfectly Moist Banana Bread?
To achieve that rich, moist texture, start by not overmixing the batter. Overmixing can make the bread tough. Also, make sure to check the baking time; every oven varies! A toothpick should come out clean, but moist crumbs are okay.
- Use room temperature ingredients for an even mix.
- Mix just until combined—it’s okay if a few lumps remain!
- Keep the loaf covered when cooling to retain moisture.
Moist Buttermilk Banana Bread
Ingredients You’ll Need:
Banana Bread Base:
- 2 to 3 ripe bananas (about 1 cup mashed)
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1 large egg
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Extras:
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 60 to 70 minutes to bake, plus some time for cooling. In total, you’ll need approximately 1 hour and 30 minutes to enjoy this delicious banana bread!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5-inch loaf pan, or simply line it with parchment paper for easy removal later. This helps the bread not stick!
2. Mash the Bananas:
Take your ripe bananas and place them in a large bowl. Use a fork or a potato masher to mash them until no large chunks remain. We want it nice and smooth for a great texture!
3. Mix Wet Ingredients:
To the mashed bananas, stir in the buttermilk until well combined. Then, add in the melted butter, sugar, and egg. Whisk everything together until it’s creamy and smooth. This mixing is key for the nice moistness!
4. Combine Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, and salt. This helps to aerate the flour and removes any lumps.
5. Bring It All Together:
Now, gradually add the dry mixture into the wet ingredients. Gently stir with a spatula or wooden spoon until everything is just combined. Remember, no overmixing! A few lumps are totally fine.
6. Add Flavor:
If you choose to use nuts, fold them into the batter along with the vanilla extract. This step will add a lovely crunch and flavor to your bread.
7. Bake the Bread:
Pour your batter into the prepared loaf pan, smoothing out the top as you go. Now it’s time to bake! Place in the oven for about 60 to 70 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once done, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. It’s hard to resist the delicious smell while waiting, but let it cool a bit before slicing to get perfect pieces!
Enjoy your moist, flavorful buttermilk banana bread! It’s perfect for breakfast or as a snack any time of day!
FAQ for Moist Buttermilk Banana Bread
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in banana bread. Just thaw them in the refrigerator overnight or warm them in the microwave for a few seconds until softened. Drain any excess liquid before mashing.
Can I Substitute Almond Milk for Buttermilk?
Yes! If you don’t have buttermilk, you can use almond milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for about 5 to 10 minutes to thicken before using it in the recipe.
How Should I Store Leftover Banana Bread?
Store any leftover banana bread in an airtight container at room temperature for about 2-3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. Just thaw and enjoy when ready!
Can I Add Other Mix-Ins to the Recipe?
Definitely! Feel free to customize your banana bread by adding chocolate chips, dried fruit, or different nuts. Just remember not to overload it too much, as it may affect the baking time and texture!