Best Buttermilk Banana Bread Recipe
User Reviews
5
Best Buttermilk Banana Bread Recipe
Description
Best Buttermilk Banana Bread Recipe relies on ripe bananas mashed to provide natural sweetness and moisture. The buttermilk contributes a gentle acidity that interacts with the baking soda for a light crumb. The batter is mixed gently to avoid toughness, then baked in a loaf pan until a toothpick reveals moist crumbs without raw batter. The texture is tender but holds together well, supported by all-purpose flour and neutral oil.
This bread suits breakfast or a snack and pairs well with spreads or plain. Cooling completely before slicing allows it to set properly. The added vanilla enhances flavor depth subtly.
Notes suggest refrigerating the bread covered to enhance flavor and moisture overnight, making it convenient for breakfast preparation the next day. Storing cold helps preserve freshness and improve texture through mild fermentation of the buttermilk and bananas.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium bananas mashed with a fork (about 1 cup, overripe
- 2 large egg
- 1 cup buttermilk
- 1/2 cup canola oil or preferred cooking oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9 by 5 inch loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
- In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
- Stir the dry ingredients into the wet ingredients until just combined. Do not over mix. Pour the batter into the prepared baking pan.
- Bake for 1 hour to 1 hour and 10 minutes. When a toothpick is inserted into the center of the bread, it should come out with moist crumbs but with no raw batter on it.
- Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator*.
Notes
- Refrigerating the banana bread covered for a few hours improves flavor and moistness.
- Prepare the bread the night before for a better breakfast experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1/12th of the recipe | |
| Calories | 293kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 222mg | 9% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 55mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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