If you have kids, it’s the phenomenon of life that your kids will devour 10 bananas in one day all at once, and the next time you buy extra bananas (to keep them in stock since they are in high demand), NO ONE even touches them!
It’s 100% impossible to stock the inventory of bananas in your home without error. You never know whether they will eat them or not! All parents can relate to this, I promise.
Well, this is the recipe for when you have an excess number of bananas and you have to use them up quickly! You know, they are sitting on your countertop mocking you while they turn brown at an alarming rate. There is no better thing to make than this easy buttermilk banana bread recipe for moments like these!
Why you will love this buttermilk banana bread recipe
This is a wonderful and easy banana bread recipe that turns out perfectly moist (sorry to use that word) and delicious every time. It’s even more mouthwatering when you serve it warm and top it with butter… LOTS of butter. One thing that this recipe is NOT? Dry. It’s never dry, thanks to the buttermilk!
When it’s all said and done, it comes out almost like a banana bread pound cake.
This is really a foolproof recipe.
The only tip I have, which goes for any banana bread recipe, is to use over-ripe bananas that are turning brown.
If you have brown bananas, but don’t have time to use them up, go ahead and peel them, put them in a plastic zip bag and freeze them for another day.
You can just pull them out of the freezer and mash them whenever you are ready to use them!
The ingredients for buttermilk banana bread are:
- Ripe bananas
- All-purpose flour
- Granulated Sugar
- Butter (room temperature)
- Baking Soda
- Vanilla Extract
*When it comes to using buttermilk in banana bread, or any recipe, some people don’t have it on hand, or readily available. While I do recommend actually using buttermilk in this recipe, if you are in a pinch and don’t have it on hand, you can always use whole milk and add a splash of white vinegar or lemon juice to it.
When you add an acid like that to milk, your milk will curdle, really similar to butter milk actually!
How to make Buttermilk Banana Bread
Go ahead and preheat your oven to 350 degrees F.
Prepare a 9×5 inch loaf pan by buttering it all around with soft butter and coating it with a layer of all-purpose flour. This will ensure the ease of your banana bread releasing from the pan without any headaches.
With a potato masher, mash your peeled bananas on a plate or in a large bowl until it reaches the consistency you prefer (think baby food).
In the bowl of a stand mixer, add the softened butter and sugar.
Cream together until fluffy (about 1 minute).
Add eggs one at a time while mixing, then proceed to add the mashed bananas, buttermilk and vanilla until combined.
Sift together the flour, baking soda and salt. Slowly add it to the wet ingredients and mix it until combined.
Pour the batter into the prepared bread loaf pan and sprinkle the top of the batter evenly with 1 tablespoon of granulated sugar. The sugar on the top will caramelize resulting in a beautiful banana bread with a sweet and delicious “crust” on the top.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Remove it from the oven and let it cool for about 10 minutes.
Loosen it around the edges with a knife and carefully flip it onto a plate. Since you buttered and floured your pan, it should remove easily.
Serve while warm and enjoy!
- One of the most common ways to make your banana bread different is to add chocolate chips. ½ cup of semi-sweet chocolate chips will do it! If you want to make it even extra good, add dark chocolate chunks instead… yum!
- You can also vary it by making cinnamon banana bread. Simply add 1 teaspoon of high quality cinnamon to the batter. After the banana bread cools completely, you can glaze the top with a powdered sugar and milk glaze.
- I also love to add about 1 cup of ground up walnuts if I have them on hand. You can grind them up finely if you don’t like the texture of walnuts, or if you are like me, you can roughly chop them and throw them into the batter.
I always eat my banana bread warm, with a pat of butter.
It goes perfectly with a hot cup of coffee.
Can I freeze banana bread?
YES! Absolutely you can freeze banana bread. It’s very easy to make more than one loaf at a time and freeze the extra. Just make sure it is completely cooled before wrapping it in plastic wrap and freezing it in an airtight container or zip bag.
Why is the middle so dense?
If the middle of your banana bread comes out dense and battery or wet, you did not bake it long enough. Make sure to do the toothpick test before removing it from the oven! Insert a toothpick in the center of the banana bread and if it comes out clean, it is ready to come out of the oven.
Buttermilk Banana Bread
- Stand mixer, or handheld electric mixer
- Potato masher
- 9x5 inch bread loaf pan
- 3 ripe bananas mashed (about 1 cup)
- ½ cup salted butter room temperature (1 stick)
- 1 cup plus 1 tablespoon granulated sugar divided
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- 2 eggs
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 350 degrees F and butter and flour your bread loaf pan.
- With a potato masher, mash the bananas until mostly smooth.
- In the bowl of a stand mixer, cream together softened butter and 1 cup of sugar for about 1 minute until fluffy.
- Add eggs one at a time, vanilla, mashed bananas and buttermilk. Mix until combined.
- Sift together flour, baking soda and salt. With the mixer on low, slowly add the flour mixture and mix until just incorporated.
- Pour the batter into the prepared bread loaf pan. Evenly sprinkle 1 tablespoon of sugar over the top and bake for 50-60 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for 10 minutes. Loosen around the edge with a butter knife and carefully invert the buttermilk banana bread onto a plate.
- Slice and serve warm with butter.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.