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–+ servings
moist tangy banana loaf

Buttermilk Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 9x5-inch loaf pan
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon optional
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas mashed
  • 1/2 cup buttermilk
  • 1/2 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • In a separate large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
  • Add the eggs and vanilla extract to the butter mixture and whisk until smooth and slightly thickened.
  • Stir in the mashed bananas until fully incorporated.
  • Add the dry ingredients to the wet ingredients in two additions, stirring gently until just combined.
  • Pour in the buttermilk and fold gently until the batter is smooth and no dry streaks remain.
  • Fold in the chopped nuts, if using, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan on a cooling rack for 10–15 minutes.
  • Carefully remove the loaf from the pan and let it cool completely on the rack before slicing and serving.

Notes

For best results, use very ripe bananas with plenty of brown spots, which add more sweetness and flavor to the bread. Avoid overmixing once you add the flour and buttermilk, as this can make the bread dense instead of tender. If the top is browning too quickly while baking, tent it loosely with foil for the last 15 minutes. Letting the bread cool completely helps it slice cleanly and actually improves the flavor and texture, and it keeps well wrapped at room temperature for about 3 days or can be frozen in slices for quick snacks later.
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