Description
A comforting banana bread recipe with buttermilk that creates a tender, moist loaf with a hint of tang.
Ingredients
Scale
- 2 to 3 overripe bananas (about 1 to 1 1/2 cups mashed)
- 1/2 cup (120 ml) buttermilk
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup chocolate chips or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
- Mash the bananas until mostly smooth with a few small chunks. Stir in buttermilk and set aside.
- Cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating briefly after each, then stir in vanilla.
- Add the banana-buttermilk mixture to the butter mixture and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture and fold gently until just combined.
- Pour batter into prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then cool completely before slicing.
Notes
For precise tracking of nutrition, adjust ingredients as needed. Ripe bananas yield better flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 276
- Sugar: 24.8g
- Sodium: 202mg
- Fat: 10.7g
- Saturated Fat: 6.1g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 42.4g
- Fiber: 1.4g
- Protein: 4g
- Cholesterol: 30mg