Buttermilk Banana Bread is incredibly moist and the addition of buttermilk in the recipe brings a smooth flavor and creamy texture that is unmatched! This one is bound to become your favorite banana bread.
Why should I make this Banana Bread Recipe?
If you’re asking “do I really need another banana bread recipe?”, let me introduce you to Buttermilk Banana Bread and say YES! (I won’t tell you this won’t be my last.) This is a little different than Classic Banana Bread for a couple reasons. The recipe eliminates any cinnamon and spices, making the banana flavor really stand out and taste fresh. And this recipe creates THE best texture in a quick bread that I’ve ever made; super moist, almost creamy in texture.
What does buttermilk do in baking?
Buttermilk is an important part of baking. The acidic milk combined with baking soda in a recipe helps add a lightness and tenderness to baked treats and neutralizes any metallic taste that can result from the baking soda. This recipe doesn’t call for much baking soda so you wouldn’t taste it anyway, but the buttermilk/baking soda combination definitely adds a melt-in-your-mouth tender bite. And speaking of the fact that there’s not much baking soda in the recipe- that fact is also a reason this bread has a smooth crumb.
How to bake a full loaf, mini-loaf, or muffins-
Buttermilk Banana Bread works perfectly for a full-size loaf, mini loaves, or muffins. If making muffins or mini loaves, watch the baking time and reduce it significantly. I make my banana bread in a 4-loaf mini pan almost all the time because then my family gets a nice treat that lasts for a day and we get to share whole loaves with friends. The baking time for my mini-loaf pan is usually around 30-35 minutes. I would check muffins after about 18-20 minutes.
How to make the top of your banana bread look pretty-
There are a couple of things I do when making quick bread that makes the bread look gift-giving beautiful. First let me say a crack in the top of your loaf is a good sign. This is how the steam escapes from the bread while baking. I almost always sprinkle a good amount of granulated sugar over the top of the batter before baking my banana bread as this gives a pretty shine and delicious crisp bite in every slice.
If you have an extra banana, even if it’s a little bit green, slice the banana in 1/4-inch thick slices and lay across the top of the batter. You can do this in addition to adding the sugar topping.
I’ve made this many times to rave reviews now and if I want the easiest, most impressive banana bread that will please everybody, this is the recipe I choose.
Buttermilk Banana Bread
- 1/2 cup butter softened
- 1 cup granulated sugar plus more for dusting the top
- 1 1/2 cup mashed bananas about 3 large plus one extra for slicing on top if desired
- 2 large eggs room temperature
- 1/4 cup buttermilk see notes for making your own
- 1/2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- Preheat oven to 350F degrees, oven rack at middle position. Grease and flour a 9 x 5 loaf pan and set aside.
- In a medium bowl, mix the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer or using a hand mixer, cream together the softened butter and sugar until creamy, about 3 minutes. Add the mashed bananas and beat until incorporated. Add the eggs, one at a time and beat just until mixed in (don't over mix the eggs in). Add the buttermilk, and vanilla extract, again just mixing in.
- Slowly mix in the flour mixture and beat on medium-low until fully mixed. Pour mixture into loaf pan and then evenly sprinkle a good amount of sugar on top, about 2 tablespoons. Using the extra banana (doesn't need to be over-ripe, can even be a little under-ripe), slice it into 1/4-inch length-wise pieces. If it breaks, no worries. Place the banana slices on top, piecing together if broken.
- Bake 45-50 minutes or until a toothpick inserted in the center comes out mostly clean, but kind of shiny. Let the loaf cool on a wire rack at least 20 minutes before turning out (removing). If necessary, as soon as the bread comes out of the oven, take a butter knife and slide it around between the pan and the bread to separate any sugar crust or bread that might stick to the pan.
- This delicious bread will probably not last long but can sit out for a day at room temperature. Any leftover after that should be refrigerated. The bread freezes very well but if you plan on freezing it, I wouldn't add the banana slices on top as they'll get kind of mushy in the freezer.
- To make your own "buttermilk" for this recipe, in a 1/4-cup measuring container pour 1/2 Tablespoon of either white distilled vinegar or lemon juice and then pour milk the rest of the way to the 1/4-cup line. Let sit for about 5 minutes.
- I regularly bake my quick breads in a Wilton 4-loaf pan as shown in the photos for this post. If using a 4-loaf pan, distribute about 1 cup of batter between each cavity. Also, if using any type of smaller loaf pan, the bread will cook much faster. I bake mine for 26-28 minutes in the 4-loaf pan.
Recipe adapted from Two Peas and Their Pod.