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Quick Summary
This easy Buttermilk Banana Bread Recipe always gets rave reviews! Some say it is the BEST banana bread recipe out there. If you have brown bananas and buttermilk to use up, make this banana bread. You won’t be disappointed.
I am always trying to find new uses for brown bananas and buttermilk. I always seem to have an abundance of these two ingredients. I love making chocolate banana bread and my favorite buttermilk drop biscuits, but this Buttermilk Banana Bread recipe is also a favorite. I love that it uses both ingredients!
Buttermilk and bananas are meant to be friends. They team up in this recipe to create a very moist loaf of bread. This banana bread is light in flavor and color. It reminds me of a very moist banana pound cake because of the rich, buttery crumb. It is SO good warm with a little butter. Some say it is the BEST banana bread recipe they have ever made. It is definitely a favorite at our house!
If you are pondering what to do with the overripe bananas on your counter and the buttermilk in your refrigerator, make this easy quick bread. Your house will fill with a wonderful aroma and you will have a tasty snackor delicious breakfast. Banana bread is ALWAYS a good idea.
Eggs– use large eggs that are at room temperature.
Brown bananas– the riper the better! You will need3 medium sized bananas. Mash them well with a fork!
Buttermilk– if you don’t have buttermilk, you can make buttermilk by combining milk and lemon juice!
Vanilla extract
Flour
Baking powder
Salt
Baking soda
How to Make Buttermilk Banana Bread
Preheat the oven to 350 degrees F. Greasea 9×5-inch loaf pan with nonstick cooking spray and setaside.
In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanillauntil combined.
Add in the flour, baking powder, salt and soda. Mix untiljust combined. Pourbatter intoprepared panand bake for 50 to 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.Sliceand enjoy!
How to Make Muffins or Mini Loaves
You can make muffins or mini loaves with this banana bread recipe, just reduce the baking time. For muffins, I recommend 18 to 24 minutes. For mini loaves, I recommend 25 to 35 minutes. Every oven is different so check early to be safe. The muffins or bread is done when a toothpick inserted into the center comes out clean.
How to Store & Freeze
Store the cooled bread covered on the counter for up to 3 days.
The bread also freezes well. I always like having a loaf in the freezer for a rainy day…or any day! Wrap the cooled bread in plastic wrap and aluminum foil (or put in a freezer bag) and freeze for up to 3 months. Thaw and slice!
More Banana Bread Recipes
Best Banana Bread
Chocolate Chip Banana Bread
Chocolate Banana Bread
Banana Nut Bread
Peanut Butter Banana Bread
Zucchini Banana Bread
Quick Breads
Buttermilk Banana Bread Recipe
This buttermilk banana bread is super moist and easy to make! Perfect way to use up brown bananas!
Preheat the oven to 350 degrees F. Greasea 9×5-inch loaf pan with nonstick cooking spray and setaside.
In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanillauntil combined.
Add in the flour, baking powder, salt and soda. Mix untiljust combined. Pourbatter intoprepared panand 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.Sliceand enjoy!
Notes
Store on the counter for up to 3 days or freeze for up to 3 months.
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Thanks for Sharing!
If you make this recipe, please leave a star rating and comment below! You can also share a picture onInstagram! Tag@twopeasandpodand use the hashtag #twopeasandtheirpod.
Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.
The result could be a banana bread that is dense, spongy, and rubbery. Given that this baked treat is already a hefty product, you will want to avoid these unappetizing textures. According to The Cake Blog, over doing it on the egg addition can also affect flavor.
Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists.
Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process important to these recipes. To achieve the desired result when using buttermilk instead of milk, be sure to substitute baking soda for some or all for of the baking powder.
Because of the higher acid, buttermilk actually inhibits the leavening process by reducing the amount of carbon dioxide released if used in concert with baking powder.
How much banana should I use to replace one egg? Generally, half a mashed banana (about 1/4 cup) can replace one egg. However, it's important to consider the moisture content of the recipe as bananas also add moisture.
It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
If black bananas are spotted with mold, then it's time to step away! You absolutely should not use them for banana bread or consume them at all. At that point, it's wise to consign them to the trash can or compost.
In moderation, bananas are a great low-calorie treat for dogs. They're high in potassium, vitamins, biotin, fiber, and copper. They are low in cholesterol and sodium, but because of their high sugar content, bananas should be given as a treat, not part of your dog's main diet.
Bake for longer: If the center of your banana bread is still gooey, you may need to bake it for a longer time. Check the bread every 5-10 minutes by inserting a toothpick into the center. If it comes out with moist crumbs, continue baking until the toothpick comes out clean or with a few dry crumbs.
Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier. If you are boiling potatoes, you can use the unsalted water in place of the water in your bread recipe to help out the yeast.
If you use too much flour, you'll end up with really dry banana bread, and If you don't use enough flour, your banana bread will be way too wet. The secret lies in how you measure the flour. The scoop out of the bag method could be packing way too much flour.
when it comes to baking. The reason why so many recipes use buttermilk. is because it adds acidity, and that acidity interacts with things like baking soda, which ends up activating it even more. and helping it to rise. So if you just swap your buttermilk for milk, it's gonna change your recipe.
“One of the primary differences between buttermilk and heavy cream is the fat content,” Laing said. Heavy cream contains 36% fat on average, while the fat content of buttermilk is only 1%. Both are thicker than standard milk, but the substantial fat in heavy cream also gives it “a slightly sweet flavor.”
Buttermilk is an excellent source of calcium. Your bones, teeth, and blood all include significant amounts of calcium, making it the most common mineral in your body. Calcium is not only important to your body's bone structures, but also critical to maintaining signaling systems in your blood.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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