Buttermilk Banana Bread

filed under: Bread on June 28, 2014
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  • Buttermilk Banana Bread is a certainty in my life… I know I love it and I know I always will! My obsession with banana bread runs deep, and I have many on my site.  This one, this one with a brown butter glaze, this one where my husband emotionally cheats on my and declares his love for another woman’s banana bread, this caramel banana cake, and this zucchini banana oat bread and the crappiest day of all time. I love them all!

    Buttermilk Banana Bread!

    Buttermilk Banana Bread

    The perfect banana bread contains one special ingredient, buttermilk! It helps to produce this light, almost white, banana bread that cannot be achieved with a normal recipe. The flavor is spot on, with all the banana goodness you would want, but also a presentation that will leave people with questions. “How did you get it so light?” The answer is simple, buttermilk.

    How to Bake the Perfect Banana Bread

    I prefer a course mashing of the bananas as I love the small chunks peppered through the loaf. To achieve this simply lightly mash with a fork. If you want a smoother consistency, add the bananas to a food processor.

    Make sure your baking powder and baking soda are fresh! This is what helps the loaf to have a beautiful rise and be a lighter crumb practically falling apart in your hands. The buttermilk in this recipe helps to activate the baking soda.

    Stick to a tried and true method of adding the wet ingredients to the dry ingredients. Stir until just combined and your banana bread will bake to perfection.

    Buttermilk Banana Bread Recipe

    How to Make Perfect Banana Bread

    • Use ripe banana’s. This may seem like a no-brainer, but I can’t tell you how many times I have heard from people that their recipe didn’t have a strong banana flavor. When asked if their bananas were ripe, the typical response is, “does that make a difference?” Yes, SO MUCH yes. If you need to ripen banana’s in a pinch, try placing them on a baking sheet in a 250-degree oven for about 15 minutes.
    • Room Temperature Dairy. Make sure your buttermilk is not cold. This applies to the butter (and eggs, even though not technically dairy) in this recipe as well. You will find they incorporate much better and the resulting texture is second-to-none.

    Easy Buttermilk Banana Bread

    Can This Be Made Gluten Free?

    You can use all gluten-free flour substitute. Just follow the instructions on the bag to make sure it is a 1:1 ratio.

    How to Make Buttermilk Banana Bread with Chocolate Chips

    We prefer to add milk-chocolate chips when making a chocolate chip banana bread, but you can use whatever flavor you prefer. (White chocolate is also a great addition!) Simply fold in 1/2 cup chocolate chips and then reserve a few for sprinkling over the top before baking.

    5 from 7 votes
    Buttermilk Banana Bread! You will never go back to regular banana bread again!
    Buttermilk Banana Bread
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 10 mins
     

    The perfect banana bread contains one special ingredient… buttermilk!

    Course: Breakfast
    Cuisine: American
    Keyword: Buttermilk Banana Bread
    Servings: 1 loaf
    Author: Amanda Rettke
    Ingredients
    • 2 cups all-purpose flour
    • 1 tsp. baking powder
    • 1/8 tsp. baking soda
    • pinch of salt
    • 1 1/4 cup mashed bananas, 3-4 bananas
    • 1/2 cup (113g or 1 stick) butter, softened
    • 1 1/2 cup (300g) granulated sugar
    • 2 eggs
    • 1/4 cup buttermilk
    • 2 tsp. vanilla
    Instructions
    1. Prepare 9x5 loaf pan. (I used two smaller loaf pans.)

    2. Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
    3. Mash bananas and set aside.
    4. In a stand mixer on medium-high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.

    5. Slowly pour in the flour mixture. Mix until JUST combined.
    6. Remove bowl from mixer and fold in mashed banana's.

    7. Divide batter into greased and floured bread pans and bake at 350°F for 50-55 minutes or until a toothpick comes out mostly clean.

    This is Mel’s Kitchen Cafe original recipe, which I have slightly adapted.

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    Comments

  • Sue says:

    Just made this…turned out awesome!

  • Tammy says:

    You talk of a brown butter glaze but it’s nit listed on site. What recipe is it in

  • Christina Munoz says:

    OMG I just made this. It’s fantastic! I made homemade buttermilk with 1/4 cup half n half and 1 tsp meyer lemon juice (I added the zest of the lemon to the recipe as well – I love lemon with banana). THANK YOU for a great new go-to recipe!!!

  • Debbie Hayes says:

    Baked this today, if I were to make again I would definitely reduce the sugar, it was way too sweet for me, very cake like texture, I prefer a heavier bread like texture. Baked up very nice.

  • Mirit says:

    The only warning is that I placed it in one 9 x 5“ Pyrex glass pan and it took 90 minutes, at 350 degrees Fahrenheit, to bake but absolutely fantastic. It made one large banana bread and it’s absolute heaven.

  • Glenda forts says:

    Gonna make this but have a question can I add pecans for banana nut bread. What the best way to include them

  • Annette Tompkins says:

    Made it tonight. My husband loved it so did I. Very tasty. Will make it again

  • Tomasa M. masagca says:

    Hi,im very interisting your recipe s that you shared thanks a lot.

  • Barbara Davis says:

    Love ❤️ the recipes

  • Bonnie Rice says:

    Sounds wonderful!!

  • Olga says:

    My banana bread is so famous I think
    because of just 3 tablespoons buttermilk.

  • Sherry Wilson says:

    Your recipes are amazing I’ve tried some of them and I love them

  • Colleen Goodfellow says:

    Many good recipes!

  • Margaret Gallagher says:

    Love this banana bred and so does my grandchildren.. Can the sugar be reduced a little.

  • donna anderson says:

    I made 4 med loaves. The best banana bread I ever made. Thank you.

  • Tony Da Cook says:

    Glenda,

    You can just fold in the nuts at the end
    once everything else is mixed.

  • Donna says:

    Have you tried reducing the sugar? 1 1/2 cups seems like an awful lot!

  • Josh says:

    This is an AMAZING recipe. I’ve probably tried 10 different banana bread recipes over the years and this ONE IS THE BEST, by far. I’ve got my new go-to recipe! Thanks for sharing.

  • Wallace Uy says:

    I tried the recipe but it didn’t come out light and crumbly, instead, it was dense, although flavorful. What went wrong?

  • Alesha Jennings says:

    Made this today! Had an issue with my oven so it took longer to cook but when it came out it was crunchy on the outside and soft on the inside. Added some dark choc chips as well. I’ve been asked to bake it again hahaha

  • Nadia says:

    Can I reduce the amount of sugar in this recipe? If so by how much?

  • Gurpreet batra says:

    You r amazing

  • Sylvia camacho says:

    What a great recipe!

  • Shindi says:

    Intead of using eggs what can I use

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