Buttermilk Banana Bread Recipe

Two slices of banana bread next to the loaf with a banana on the side.

Buttermilk Banana Bread Recipe

Transport yourself back to childhood with a warm, delicious buttermilk banana bread recipe. This moist and flavorful loaf comes together with simple ingredients and is perfect for cozy mornings or a sweet snack.

Course Breakfast, Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 238kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
3 ripe bananas, peeled and mashed (⅓ cup)
1 cup sugar
½ cup softened butter (1 stick)
2 large eggs
½ cup buttermilk (you can always whisk a couple tablespoons of lemon juice or white vinegar with milk if you don't have buttermilk on hand)

Instructions

Preheat oven to 350 degrees and grease and line a loaf pan.
Sift flour, baking powder, baking soda, salt and ground nutmeg into a bowl and set aside. Mash up the bananas in another bowl.
In a separate bowl cream butter, and sugar for 2 minutes. Add eggs, buttermilk and bananas and continue mixing until well combined.
Gradually add dry ingredients to wet ingredients while mixing and mix until just combined.
Pour into prepared loaf pans and bake for 1 hour or until your cake tester comes out clean. Cool and serve.

Video

Notes

Disposable pans work, but for the best results, I recommend investing in a sturdy loaf pan. It helps bake the bread evenly.

Line the pan: for easier loaf removal. I spray with cooking spray, add parchment with an inch or two sticking out on each side and then spray again.

Take a moment to sift the flour, baking powder, baking soda, salt, and nutmeg before mixing with the wet ingredients. It helps everything blend together smoothly.

Don’t overmix the batter. Stir until just combined (no more streaks of flour) to avoid a tough or dense loaf. A few lumps are totally fine!

Use overripe bananas. The more spots, the better. They bring out the natural sweetness and give you that rich banana flavor.

Every oven is a little different, so test for doneness. Start checking around the 50 minute mark. A toothpick should come out mostly clean with just a few moist crumbs.

Try a few mix-ins! Fold in chocolate chips or chopped nuts.

Ingredients to prep ahead- Bananas can be mashed and refrigerated a day in advance. You can also sift your dry ingredients and store them in an airtight container until you're ready to bake.

Nutrition