Banana Bread Recipe Using Buttermilk
This buttermilk banana bread recipe is moist and full of sweet banana flavor. It's simple to make, freezes beautifully, and it's ready in just over an hour!
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 medium ripe bananas, 1 cup
- 2 large eggs
- 1 cup buttermilk, see notes
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup melted butter
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 5"x9" loaf pan. In a medium-sized bowl, whisk the flour, baking soda, and salt.2 ½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt
- In a large bowl, mash the bananas then whisk in the eggs, buttermilk, both the sugars, melted butter, and vanilla.3 medium ripe bananas, 2 large eggs, 1 cup buttermilk, ½ cup granulated sugar, ½ cup melted butter, 1 teaspoon vanilla
- Mix the dry ingredients with the wet ingredients until they are just combined. Do not over mix the batter.
- Pour the batter into the loaf pan and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Check the bread after 45 minutes and if it is golden brown on top, tent it loosely with a piece of foil to prevent it from browning too much. Let it cool for 10 minutes in the loaf pan then remove it and cool it completely on a wire rack before slicing it.
Notes
Buttermilk substitute: If you don't have buttermilk, you can use ¾ cup of sour cream mixed with ¼ cup of milk.
Serving: 1 slice, Calories: 208kcal, Carbohydrates: 34g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 276mg, Potassium: 139mg, Fiber: 1g, Sugar: 17g, Vitamin A: 238IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg