Buttermilk Banana Bread
User Reviews
5
Buttermilk Banana Bread
Description
This banana bread recipe balances whole wheat and all-purpose flours for a denser but tender crumb enriched by brown sugar and butter. Mashed ripe bananas lend natural sweetness and moisture, complemented by buttermilk which helps keep the bread soft and adds slight tanginess. Vanilla and almond extracts contribute additional aromatic depth.
The batter layers milk chocolate chunks embedded between portions of batter in the loaf pan, resulting in melted chocolate pockets after baking. The bread is baked at 350°F until set inside, with the internal temperature ideally around 200ºF for doneness. The texture should be moist without sogginess, with a flavor profile highlighting banana and chocolate.
Serving suggestions include breakfast or a snack that benefits from its moist crumb and sweet flavor components. Adding walnuts or pecans can increase nutty flavor and add crunch if desired.
The bread stores well at room temperature in an airtight container. Slices can be frozen and reheated in a toaster oven to restore freshness. Because of chocolate pieces, a toothpick test may be inconclusive, so use an internal temperature or slight spring-back to ensure doneness.
Ingredients
- 1 cup all-purpose flour 130 grams
- 1 cup whole wheat flour 130 grams
- 1 teaspoon baking soda 7 grams
- 1/2 teaspoon salt 3 grams
- 1/2 cup butter 4 ounces, room temperature, unsalted
- ¾ cup brown sugar 150 grams
- 2 large egg
- 4 banana mashed (approximately 450 g, ripe
- 1/3 cup buttermilk
- 1½ teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 milk chocolate 4.4 ounces, Hershey XL bar
Instructions
- Preheat oven to 350°F. Spray an 8x5.4.5-inch loaf pan with cooking spray and line with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together both of the flours, baking soda and salt. Set aside.
- Cream the butter and sugar. Using an electric hand mixer on high speed, cream room temperature butter and brown sugar in a large bowl until light and fluffy. This will take about 3 minutes.
- With the mixer on medium speed, add eggs one at a time until fully incorporated.
- Add the mashed bananas and extracts. Stir in gently with a rubber spatula.
- Combine the wet and dry ingredients. Add buttermilk in 2 additions, starting and ending with dry ingredients and alternating with buttermilk between each dry addition (flour, buttermilk, flour, buttermilk, flour). Mix only until combined. Do not over mix.
- Pour 1/2 the batter into the prepared loaf pan and place the bar of chocolate over top. Cover with remaining batter.
- Place in oven and bake for approximately 60-65 minutes or when the bread starts to pull away from the sides of the loaf pan. Check the bread at 55 minutes. If it is getting too browned, cover loosely with aluminum foil to prevent further browning.
- To cool, place the loaf pan on a cooling rack for 10 minutes. Then gently lift and place banana bread back onto the wire rack to cool more. This is best served slightly warm so the chocolate is melty.
Notes
- The bread yields about 10 slices; nutritional information is approximate and varies by brand of ingredients.
- Adding walnuts or pecans can add extra texture and nutty flavor.
- Use an internal temperature of approximately 200ºF to confirm the bread is fully baked, as toothpick tests may be unreliable due to melted chocolate.
- Store in an airtight container at room temperature to maintain freshness.
- For freezing, pre-slice the bread and reheat slices in a toaster oven for fresh-like texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 62mg | 21% |
| Sodium | 257mg | 11% |
| Potassium | 313mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 382IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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