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    Home / Breakfast

    Moist Buttermilk Banana Bread

    Feb 1, 2023 by Fadela This post may contain affiliate links

    Jump to Recipe

    How to make the best Banana bread recipe with a soft, tender and incredibly moist texture! This buttermilk banana bread is delicious and very easy to make at home, but most importantly it's perfect for using up those very ripe bananas.

    Banana bread in a table with banana this recipe

    Best Banana bread recipe

    If you love bananas then you must have this buttermilk banana bread recipe in your favorites. This classic banana bread recipe is very popular in the world not only because it is an ingenious recipe, but also for its absolutely delicious taste and flavor. 

    The mashed banana added to the other ingredients provides moist crumbs as well as natural sweetness and of course its delicious taste and flavor.

    Whenever we have overripe bananas at home, it's always a good opportunity to make tasty banana bread, like in my chocolate chip banana bread recipe or the double chocolate banana bread version which are among my favorite banana breads recipes.

    >> See all the bread and cake recipes of the blog

    Banana bread slice with forks

    Why use bananas in cakes

    Banana bread is an ingenious and waste-free recipe because it allows you to recover the overripe bananas that no one wants to eat at home.

    And banana is really one of the fruits that ripen very quickly even if we try to preserve it well but it's never bad news when we know that we can use it to make moist banana bread.

    Buttermilk banana bread is very easy to make at home even if your bananas are not very ripe, it is perfect to treat the whole family for breakfast or for a snack.

    Don't forget to spread a bit of peanut butter or chocolate spread on your buttermilk banana bread slices along with some banana pieces and nuts.

    Banana bread with cinnamon and banana chunks

    Ingredients and substitutions

    • Butter: Use unsalted butter, softened or melted and cooled.
    • Sugars: A mixture of white granulated sugar and flavored sugar such as brown sugar or cane sugar
    • Eggs: At room temperature.
    • Milk: Use fermented milk if possible, which you can replace with plain yogurt, semi-skimmed milk or cottage cheese.
    • Banana: Ripe bananas if possible, but if your bananas are not ripe you can still follow this recipe.
    • Flour: All-purpose wheat flour, which can be replaced by wholemeal or gluten-free flour. 
    • Baking soda: 1 teaspoon of baking soda or 1 packet of baking powder.
    • Salt and vanilla: to flavour and bring out all the flavours. (you can replace the liquid vanilla with a packet of vanilla sugar)

    Optional:

    • Nuts: a mix of chopped pecans, chopped walnuts, almonds for a crunchy nut version. 
    • Spices: Ground cinnamon, pumpkin spice or gingerbread spices.
    • Dried fruits: raisins, dried cranberries. 
    • Chocolate: add mini chocolate chips or small pieces of dark chocolate.
    • Lemon : a small amount of fresh lemon juice for preservation.

    You will find all quantities and complete instructions in the recipe card at the bottom of this page

    Materials: You can use a hand whisk, an electric mixer or a stand mixer to make this banana bread recipe and for baking a 10 inch / 25 cm loaf pan or mini loaf pans to make mini loaves.

    Banana slices in a plate with forks

    How to Rippen bananas 

    Banana breads and other recipes made with mashed bananas work best when the banana is very ripe.

    It has a much softer texture, it is easier to mash and it is much sweeter in taste so we always advise to use ripe bananas when they already have a black skin.

    But if you don't have ripe bananas at home and you still have a craving for banana bread, there are 2 methods to help ripen bananas faster.

    1 - In the oven: Heat your bananas in the oven at 248°F / 120°C for about 20 minutes. 

    2 - In a bag: If you usually keep your bananas in the fridge, then take them out and place them in a plastic bag after a day they will ripen faster. 

    Buttermilk banana bread with forks and pecan nuts

    How to make buttermilk banana bread 

    1 - Mash the bananas

    1. Place in a medium bowl or a large plate the bananas cut in pieces.
    2. Crush them into a puree with a fork or a potato press until you get a mixture with some chunks left.

    Tip: If your bananas are not very ripe, you can warm them up slightly in the microwave to soften them a bit.

    Medium bowl with banana chunks
    Medium bol with mashed banana

    2 - Cream butter and sugars

    1. In a separate bowl, place softened butter cut into pieces with granulated sugar and brown sugar.
    2. Using an electric mixer, mix on medium speed for at least 2 minutes until creamy and smooth.
    Large bowl with sugars and butter
    Larg bowl with creamed butter

    3 - Add eggs, bananas and buttermilk

    1. Add the eggs and vanilla extract and mix again with an electric mixer to incorporate them.
    2. Add buttermilk and mashed bananas and mix until well blended.
    Large bowl with egg and creamed butter
    Large bowl with banana bread batter

    4- Add dry ingredients

    1. Add flour, baking soda and salt and ground cinnamon (optional).
    2. And mix this time with a soft saptula to incorporate them and just enough to have a homogeneous cake mixture.

    Option: This is the point where you can add your extras like chocolate chips, dried fruits or chopped nuts to make a banana nut bread.

    Large bowl with banana bread batter and dry ingredients
    Large bowl with buttermilk banana bread

    5 - Baking

    1. Preheat oven to 350°F / 180°C and line a 10 inch/ 25 cm long loaf pan with parchment paper or grease with butter or a cooking spray.
    2. Pour batter into the prepared loaf pan and smooth the surface with the back of a tablespoon or an angled spatula.
    3. Bake for 45 - 55 minutes until golden brown on top.
    4. Remove from the oven and let the buttermilk banana bread cool in the loaf pan before carefully removing it from the pan and letting it cool completely on a cooling rack.
    5. Cut your cake into 10 pieces and enjoy cold or a little warm.

    Tip: After the baking time, check the banana bread with a toothpick inserted into the center, it should come out clean or with some crumbs.

    Banana bread on a loaf pan before baking
    Banana bread loaf on a plate

    How to eat your banana cake

    The buttermilk banana bread is delicious eaten on its own as its texture is melting in the mouth but you can add a topping for more deliciousness:

    • Nutella
    • Peanut butter
    • Salted butter caramel
    • Banana slices
    • Almond butter
    • Speculoos paste
    • Fruit jam, raspberry, strawberry, red fruit
    Banana bread slice on a plate with banana chunks caramel sauce and chopped pecan

    Storage and freezing

    At room temperature: You can store banana bread at room temperature for about 4-5 days in a storage box or covered with plastic wrap. Since it is very moist it should be kept in a cool place, you can also keep it up to 1 week in your refrigerator.

    In the freezer: Cut your cake into slices and put them in a storage box. You can keep them in the freezer for up to 3 months.

    Defrosting: Let your buttermilk banana bread come back to room temperature or use the defrost function of your microwave to go faster.

    Banana bread cut on a table

    Frequently Asked Questions

    What does buttermilk do to bread?

    The acidity of the buttermilk helps to balance all the ingredients, tenderizing the gluten which brings a much softer texture and also a better taste.

    How do you keep banana bread moist?

    Wrapping the banana bread in plastic wrap will help keep the moist texture longer and prevent it from drying out when exposed to air.

    Banana bread cut on a plate with cinnamon

    More banana bread recipes

    • Banana oatmeal muffins
    • Double chocolate banana muffins
    • Banana bread cookies
    • Banana bread muffins
    • Banana walnut bread

    More bread and cakes recipes

    • Lemon pound cake with sugar glaze
    • Chocolate chip bundt cake with chocolate sauce
    • Lemon Bundt cake
    • Lemon poppy seed pound cake
    • Pumpkin bread with streusel topping
    • Carrot bread with cream cheese icing

    Did you like this recipe? Don't forget to rate it and leave me a review in comments! And to not miss any recipes follow @sweetlycakes on Instagram and tag me to share it if you make this recipe 😊!

    Print
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    Buttermilk Banana bread


    5 from 1 reviews

    • Author: Fadela
    • Total Time: 1 hour 5 minutes
    • Yield: 10 servings
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    Description

    Easy banana bread recipe for an ultra moist and tasty bread (for a 10 inch / 25 cm loaf pan) 10-12 slices


    Ingredients

    • 115 g (1 stick) Butter - softened
    • 100 g (½ cup) Sugar - granulated
    • 50 g (⅓ cup) Brown sugar 
    • 3 Bananas - about 350 g
    • 2 eggs - room temperature
    • 2 teaspoons vanilla extract
    • 120 ml (½ cup) Buttermilk - or plain yogurt
    • 200 g (1 ⅓ cup) Flour - all-purpose
    • 1 tsp. baking soda 
    • 1 pinch of salt
    • ½ teaspoon cinnamon - ground

    Instructions

    1. Preheat the oven to 350°F / 180°C and line or grease a 10 inch / 25 cm loaf pan.
    2. Crush the bananas with a fork until you have a puree with a few chunks left.
    3. In a bowl mix together the dry ingredients, flour, baking soda, cinnamon ground and salt.
    4. In another large bowl place the butter and the 2 sugars and beat with a hand mixer for 2 to 3 minutes until creamy and smooth.
    5. Add the eggs and vanilla and mix with the mixer for 1 minute.
    6. Then add the buttermilk and mashed banana and beat for a few moments to incorporate.
    7. Finish with the flour mixture and mix with a flexible spatula to incorporate them gently.
    8. Pour the mixture into the prepared loaf pan and bake for about 40 to 45 minutes.
    9. Check for baking by inserting a toothpick into the center of the cake, if it comes out clean it is done, if not extend the baking time by a few minutes.
    10. Let the cake cool a bit before removing from the pan and letting it cool completely on a cake rack.

    Equipment

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    Hand mixer

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    Loaf pan

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    Notes

    Storage: At room temperature for 4 to 5 days in a storage box or wrapped in a plastic wrap. Or in the freezer for up to 3 months.

    • Prep Time: 15 minutes
    • Cook Time: 50 minutes
    • Category: bread, cake, Dessert
    • Cuisine: american

    Nutrition

    • Calories: 219
    • Sugar: 15
    • Sodium: 216
    • Fat: 8
    • Saturated Fat: 5
    • Carbohydrates: 33
    • Fiber: 1
    • Protein: 4
    • Cholesterol: 59

    Keywords: buttermilk banana bread, banana bread recipe, moist banana bread

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    Hello and welcome to my blog! Fully addicted to cakes, blogging and beautiful pictures! I share with you on this blog some tips and my favorite recipes which i hope will help you to enjoy your loved ones !

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