Buttermilk Banana Bread
Moist, tender, and bursting with flavor, this Buttermilk Banana Bread recipe is the ultimate way to transform overripe bananas into a delightful homemade treat. The addition of creamy buttermilk elevates the texture, ensuring every slice is soft and fluffy with just the right amount of richness. With a perfect balance of sweetness from granulated sugar and brown sugar, a touch of vanilla, and the option to add your favorite mix-ins like chocolate chips or walnuts, this banana bread is as versatile as it is irresistible. Prep is quick and easy, taking just 15 minutes, while the irresistible aroma that fills your kitchen as it bakes in under an hour is worth the wait. Perfect for breakfast, snacking, or even dessert, this buttermilk banana bread recipe is bound to become a staple in your home-baking repertoire.
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 150 grams granulated sugar
- 50 grams brown sugar
- 115 grams unsalted butter
- 2 large eggs
- 120 milliliters buttermilk
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 75 grams optional mix-ins (e.g., walnuts, chocolate chips)
Instructions
Preheat your oven to 175°C (350°F) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
Peel the bananas and mash them in a large mixing bowl using a fork or potato masher until smooth.
Melt the unsalted butter in a microwave or on the stovetop and let it cool slightly. Add it to the mashed bananas.
Add the granulated sugar, brown sugar, and vanilla extract to the mixture. Stir until well combined.
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Pour in the buttermilk and stir until the mixture is smooth and creamy.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Be careful not to overmix.
If desired, fold in any mix-ins like chopped walnuts or chocolate chips at this stage.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes.
Transfer the banana bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3248 mg | 141% | |
| Total Carbohydrate | 510.2 g | 186% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 269.2 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 342 mg | 26% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
