Description
Easy buttermilk 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) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 50 g (⅓ cup) brown sugar
- 3 bananas (about 350 g), mashed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 120 ml (½ cup) buttermilk – see notes for substitutes
- 200 g (1⅓ cups) all-purpose flour
- 1 teaspoon baking soda
- 1 pinch of salt
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line or grease a 10-inch (25 cm) loaf pan.
- Mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks.
- In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar for 2–3 minutes, until light and creamy.
- Add the eggs and vanilla extract, then beat again for 1 minute.
- Mix in the buttermilk and mashed bananas until combined.
- Gently fold in the flour mixture with a spatula, just until you have a smooth banana bread batter—don’t overmix.
- Pour the batter into the prepared loaf pan and bake for 40–45 minutes, until golden brown.
- Test with a toothpick inserted into the center: if it comes out clean, the buttermilk banana bread is done; if not, bake a few more minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: Keep your buttermilk banana bread in an airtight container for 4–5 days at room temperature, or freeze up to 3 months.
Tips & Substitutions:
- Weigh ingredients with an electronic scale for the best results.
- Make homemade buttermilk by mixing 1 cup milk with 1 tbsp lemon juice or vinegar.
- Replace buttermilk with plain yogurt or sour cream diluted with a little milk.
- 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