Moist Buttermilk Banana Bread
A delicious and moist banana bread enhanced with buttermilk for incredible flavor and texture, perfect for any occasion.
Ingredients
Wet Ingredients
- 2-3 pieces ripe bananas, mashed Use overripe bananas for best flavor.
- 1 cup buttermilk Can substitute with yogurt mixed with water or milk.
- ½ cup unsalted butter, melted Can replace with coconut oil or margarine.
- 1 cup sugar Brown sugar can be used for a deeper flavor.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups all-purpose flour Can substitute with whole wheat or gluten-free blend.
Instructions
Preparation
- Prep your workspace and gather all ingredients and tools.
- Preheat oven to 350°F (175°C).
Make the Batter
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add buttermilk, melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
Combine Ingredients
- In a separate bowl, whisk together baking soda, salt, and flour.
- Gradually add the dry mixture to the wet mixture and stir gently until just combined.
- Avoid overmixing; it's okay if there are a few lumps.
Bake
- Pour the batter into a prepared loaf pan and bake for 60-65 minutes.
- Check for doneness using a toothpick; if it comes out clean or with a few crumbs, it’s done.
Cool and Serve
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.
- Allow it to cool completely before slicing.
Notes
Store at room temperature for up to 3 days wrapped in plastic, or refrigerate for about a week. For longer storage, wrap and freeze for up to 3 months.