Buttermilk Banana Bread
Buttermilk Banana Bread
Ingredients
- 1/2 cup buttermilk
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups very ripe bananas, mashed (about 3 large bananas)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chocolate chips, optional
- 1/2 cup walnuts or pecans, chopped, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In the bowl of a stand mixer, combine the softened butter and granulated sugar. Cream them together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Add the mashed very ripe bananas and large eggs to the creamed butter and sugar. Mix on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 4
Pour in the buttermilk and mix briefly on low speed until just incorporated. Do not overmix.
⏱️ 1 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until just combined. Be careful not to overmix the batter; a few streaks of flour are acceptable.
⏱️ 2 min
- 7
If desired, gently fold in the chocolate chips, walnuts, or pecans using a spatula until evenly distributed.
⏱️ 2 min
- 8
Pour the prepared batter into the greased and floured loaf pan, spreading it evenly.
⏱️ 1 min
- 9
Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 60 min•🌡️ 350
- 10
Once baked, remove the banana bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Enjoy a slice while it's still warm!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Buttermilk Banana Bread
- 1/2 cup buttermilk
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 1 1/2 cups very ripe bananas, mashed (about 3 large bananas)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chocolate chips, optional
- 1/2 cup walnuts or pecans, chopped, optional
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In the bowl of a stand mixer, combine the softened butter and granulated sugar. Cream them together on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Add the mashed very ripe bananas and large eggs to the creamed butter and sugar. Mix on medium speed until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 3 min - 4
Pour in the buttermilk and mix briefly on low speed until just incorporated. Do not overmix.
⏱️ 1 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until just combined. Be careful not to overmix the batter; a few streaks of flour are acceptable.
⏱️ 2 min - 7
If desired, gently fold in the chocolate chips, walnuts, or pecans using a spatula until evenly distributed.
⏱️ 2 min - 8
Pour the prepared batter into the greased and floured loaf pan, spreading it evenly.
⏱️ 1 min - 9
Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 60 min•🌡️ 350 - 10
Once baked, remove the banana bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Enjoy a slice while it's still warm!
⏱️ 15 min