Description
Buttermilk Banana Bread is a moist and delightful treat perfect for any time of day. The rich flavor of ripe bananas combined with the creaminess of buttermilk creates a comforting loaf that’s ideal for breakfast, snacks, or dessert. This recipe is incredibly versatile, allowing you to add your favorite nuts or chocolate chips for an extra layer of flavor. It’s easy to make, and whether you’re sharing it with family or enjoying a slice solo, this quick bread is sure to become a cherished favorite. Bake a few extra loaves and freeze them for future indulgence—the delicious aroma alone will have everyone asking for more!
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup chopped pecans (optional)
- 2 cups granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1 cup buttermilk (or milk with lemon juice)
- 2 1/4 cups very ripe mashed bananas (about 5 medium bananas)
Instructions
- Preheat your oven to 300°F and prepare two 9×5-inch loaf pans by greasing them and lining with parchment paper.
- In a large bowl, sift together the flour, salt, baking powder, and baking soda. If using pecans, stir them in now.
- In another bowl, cream together the sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the mashed bananas.
- Gradually add the dry ingredients to the banana mixture while alternating with the buttermilk until just combined—avoid overmixing.
- Pour the batter into prepared pans and bake for about 1 hour or until golden brown on top and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 204
- Sugar: 14g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg