Introduction
This Fluffy Buttermilk Banana Bread is a light, moist, and irresistibly soft treat that takes banana bread to the next level. The addition of buttermilk adds a rich tang and makes the bread extra fluffy. Whether for breakfast, dessert, or a snack, this banana bread is sure to become a favorite in your home.
Why You’ll Love This Recipe
This banana bread is anything but dense! The buttermilk creates a wonderfully light and airy texture, making each bite melt in your mouth. It’s perfectly sweetened with ripe bananas and a hint of vanilla, and the buttermilk adds just the right amount of richness. It’s quick to make, and the result is a perfectly fluffy loaf every time!
Recipe Origins
Banana bread has long been a favorite way to use overripe bananas, with countless variations. Buttermilk banana bread is a classic twist, introducing the tangy buttermilk to create an airy and moist texture. The use of buttermilk elevates the bread, making it more flavorful and tender than your typical banana bread.
Nutrition Information
Calories: 250
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
Sodium: 220mg
Potassium: 270mg
Fiber: 2g
Sugar: 18g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store the buttermilk banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days. To freeze, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. When ready to eat, let it thaw at room temperature or reheat individual slices in the microwave.
Serving Suggestions
Enjoy this banana bread with a dollop of whipped cream or a smear of almond butter for a delicious breakfast or snack. It also pairs wonderfully with a hot cup of coffee or tea.
Common Mistakes
- Overmixing the batter: Mixing too much can result in a dense loaf. Mix until just combined for a light, fluffy texture.
- Not using ripe bananas: The riper the bananas, the better the flavor and moisture. Choose bananas with plenty of brown spots for optimal sweetness.
- Skipping the buttermilk: The buttermilk is what gives this banana bread its fluffy texture, so don’t skip it!
Recipe Variations
- Vegan: Replace the butter with a non-dairy butter substitute and use flax eggs or chia eggs in place of regular eggs.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Add-ins: Add chocolate chips, chopped walnuts, or raisins to give the bread an extra texture and flavor boost.
Frequently Asked Questions
- Can I use regular milk instead of buttermilk? Yes, but to get the same tangy flavor and texture, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk, let it sit for 5 minutes, and use it as a buttermilk substitute.
- Can I use frozen bananas? Yes, frozen bananas work great! Just thaw them before mashing.
- Can I add chocolate chips to this recipe? Absolutely! Fold in 1/2 cup of chocolate chips for a sweet variation.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
