Buttermilk Banana Bread is a delightful treat that fills your kitchen with a warm and inviting aroma. With its moist texture and rich flavor, this loaf is perfect for breakfast, an afternoon snack, or even as a tasty dessert. Let’s dive into why you should make this recipe and how you can create your own perfect loaf at home.
Why make this recipe
This Buttermilk Banana Bread combines the natural sweetness of ripe bananas with the richness of browned butter, making it incredibly indulgent. The addition of buttermilk ensures the bread stays moist for days, while chopped walnuts add a delightful crunch. It’s an easy recipe that not only makes use of overripe bananas but also gives you a delicious reason to bake.
Ingredients
- ½ cup (1 stick) unsalted butter, browned and cooled
- 1 cup mashed very ripe bananas (about 3 medium)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup full-fat buttermilk, shaken
- 2 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp kosher salt
- ½ tsp cinnamon
- ¾ cup chopped toasted walnuts (optional)
How to make it
- Brown the butter in a saucepan and let it cool for 15 minutes.
- In a mixing bowl, whisk together the browned butter, mashed bananas, granulated sugar, light brown sugar, eggs, and vanilla extract.
- Stir in the buttermilk until fully combined.
- Sift in the dry ingredients: all-purpose flour, baking soda, baking powder, kosher salt, and cinnamon. Gently fold the mixture until just combined.
- If desired, fold in the chopped toasted walnuts.
- Pour the batter into a parchment-lined loaf pan.
- Bake at 350°F for 60-70 minutes, or until a toothpick comes out clean from the center.
- Allow the banana bread to cool for 1 hour before slicing.
How to serve it
This banana bread is delicious on its own, but you can enhance it with a pat of butter or a drizzle of honey for extra flavor. It’s also wonderful toasted and spread with cream cheese or your favorite nut butter.
How to store it
To keep your Buttermilk Banana Bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. It should stay delicious for up to 3-4 days. You can also refrigerate it, though this may change its texture slightly. For longer storage, slice the bread and place it in an airtight container in the freezer, where it can last for up to 3 months.
Helpful tips
- Choose very ripe bananas for the best flavor and sweetness. The more brown spots, the better!
- Allow the browned butter to cool to prevent cooking the eggs when combined.
- Avoid overmixing the batter; mixing just until combined helps keep the bread light and fluffy.
Optional variations
- You can swap out the walnuts for pecans or omit them entirely if you prefer a nut-free loaf.
- Add chocolate chips or dried fruits for a sweeter version.
Frequently asked questions
Can I use low-fat buttermilk or a substitute?
Yes, while full-fat buttermilk lends a richer flavor and moisture, you can use low-fat buttermilk or even a milk and vinegar mix as a substitute.
What can I do with leftover banana bread?
Leftover banana bread can be used to make French toast. Simply slice it, dip it in an egg mixture, and cook it on a skillet for a delicious breakfast treat.
How do I know when my banana bread is done?
The banana bread is done when it’s golden brown on top, and a toothpick inserted in the center comes out clean or with only a few crumbs attached.
