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5 from 18 votes

Buttermilk Banana Bread

The buttermilk in this banana bread gives such a smooth flavor finish and the texture is beyond moist. A dusting of sugar on top before baking gives a nice crystalized crispy bite.
Prep Time10 mins
Cook Time50 mins
Course: Bakery
Cuisine: American
Keyword: baking, banana bread,, quick bread
Servings: 12 slices
Calories: 206kcal
Author: Sally Humeniuk

Equipment

  • 9 x 5 loaf pan
  • Stand mixer or hand mixer
  • 4-mini loaf pan

Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup butter, softened
  • 1 cup granulated sugar, plus more for dusting the top
  • 1 ½ cup mashed bananas, about 3 large plus one extra for slicing on top if desired
  • 2 large eggs, room temperature
  • ¼ cup buttermilk
  • ½ tsp vanilla extract

Instructions

  • 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 1 ¾ a cup of flour, 1 teaspoon of baking powder, ¼ a teaspoon of baking soda and ¼ a teaspoon of salt. Set aside.
  • In the bowl of a stand mixer or using a hand mixer, cream together the ½ a cup of softened butter and 1 cup of sugar until creamy, about 3 minutes. Add 1 ½ cups of mashed bananas and beat until incorporated. Add 2 eggs, one at a time and beat just until mixed in (don't over mix the eggs in). Add ¼ a cup of buttermilk, and ½ a teaspoon of 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 ¼-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.

Notes

  1. 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.
  2. 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.

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 127mg | Potassium: 181mg | Fiber: 1g | Sugar: 20g | Vitamin A: 189IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg