Buttermilk Banana Bread
This buttermilk banana bread is super moist and easy to make. Use up brown bananas and buttermilk for the best banana bread recipe. Get the recipe!
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A Moist Banana Bread That Uses Up Brown Bananas and Buttermilk
I always seem to have brown bananas and leftover buttermilk in my kitchen. This buttermilk banana bread is my go-to solution. The buttermilk makes the crumb extra tender, while the bananas keep it moist. It’s light and buttery, almost like a banana pound cake.
Why You’ll Love This Moist Banana Bread
- Uses up two common leftovers: brown bananas and buttermilk.
- Super moist texture thanks to the buttermilk and ripe bananas.
- Easy to mix in one bowl with simple ingredients.
Key Ingredients for Buttermilk Banana Bread
- Bananas: Use very ripe brown bananas for maximum sweetness and moisture. Mash them well with a fork.
- Buttermilk: Adds tang and tenderness. If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes.
- Butter: Use unsalted butter softened to room temperature for best creaming.
Kitchen Tools for Buttermilk Banana Bread
- 9×5-inch loaf pan
- Hand mixer or stand mixer
- Wire cooling rack
Tips for Making the Best Buttermilk Banana Bread
Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix well. Don’t overmix once the flour is added, or the bread will be tough. Use room-temperature eggs so the batter emulsifies smoothly. Check for doneness at 50 minutes with a toothpick; if it comes out clean, it’s done.
Expert Tips for Perfect Banana Bread with Buttermilk
Weigh your flour with a kitchen scale for accuracy; too much flour makes the bread dry. Mash the bananas thoroughly to avoid streaks. If you use salted butter, reduce the added salt to 1/8 teaspoon.
Buttermilk Banana Bread Variations to Try
You can turn this batter into muffins or mini loaves. Fill muffin cups about two-thirds full and bake for 18 to 24 minutes. For mini loaves, bake 25 to 35 minutes. Check early since ovens vary. You can also fold in 1/2 cup chocolate chips or chopped nuts for a different twist.
What to Serve with Buttermilk Banana Bread
Serve warm with a pat of butter and a sprinkle of flaky salt. It’s great with a cup of coffee for breakfast or as an afternoon snack. You can also spread a little honey or cream cheese on top.
How to Store Leftover Buttermilk Banana Bread
Store the cooled bread covered on the counter for up to 3 days. If your kitchen is warm, you can refrigerate it, but the texture may dry out slightly.
How to Freeze Buttermilk Banana Bread
Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil or place in a freezer bag. Freeze for up to 3 months. To thaw, let it sit on the counter for a few hours or overnight in the fridge.
Best Ways to Reheat Buttermilk Banana Bread
For a warm slice, microwave it for 15 seconds. Or toast slices in a toaster oven at 350°F for about 5 minutes to crisp the edges.
Buttermilk Banana Bread FAQs
Can I use frozen bananas?
Yes, thaw them first and drain any excess liquid before mashing. You may need to reduce the buttermilk slightly if the bananas are very watery.
Can I substitute buttermilk?
Absolutely. Mix 1/4 cup milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes until curdled. Use it as you would buttermilk.
Can I make this gluten-free?
A 1:1 gluten-free all-purpose flour blend may work, but the texture will be different. I haven’t tested it, so results may vary.
Why did my banana bread sink in the middle?
It might be underbaked or overmixed. Make sure to check with a toothpick at 50 minutes and mix only until the flour disappears.
Equipment
- stand mixer
- hand mixer
- 9x5-inch loaf pan
- wire rack
- toothpick
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Servings
- 12 servings
- Cuisine
- American
- Course
- Breakfast
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until combined.
- Add in the flour, baking powder, salt and soda. Mix until just combined. Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Let the bread cool completely on the cooling rack. Slice and enjoy!
Nutrition (per serving, estimated)
- Calories
- 224 kcal11% DV
- Protein
- 3 g6% DV
- Fat
- 8 g10% DV
- Carbs
- 33 g12% DV
- Sugar
- 18 g
- Sodium
- 77 mg3% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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