For an extra layer of flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter. If you don't have buttermilk, you can make a quick substitute by adding 1 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to reach 1/2 cup. Let it sit for 5 minutes before using. To ensure perfectly ripe bananas, look for ones that are heavily speckled with brown spots. The riper the bananas, the sweeter and more flavorful the bread will be. Store the cooled banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It can also be frozen for longer storage.
Buttermilk Banana Bread
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING12 People
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VIEWS88
Indulge in the comforting embrace of our Buttermilk Banana Bread – a symphony of moistness and flavor. Ripe bananas dance with tangy buttermilk, creating a tender crumb that melts in your mouth. Perfect for breakfast, brunch, or a sweet afternoon treat, this bread is destined to become a cherished classic in your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol31 mg
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Fiber1 g
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Protein4 g
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Saturated Fat3 g
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Sodium128 mg
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Sugar24 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Generously grease and flour a standard loaf pan (approximately 9x5 inches). This prevents sticking and ensures easy removal. (5 minutes)
02
Step
3 mins
In a medium bowl, whisk together the flour, baking soda, and cinnamon. This ensures even distribution of the leavening agent and spice. Set aside. (3 minutes)
03
Step
5 mins
In a large bowl, using an electric mixer, cream together the sugar and shortening until light and fluffy. This step incorporates air, resulting in a tender crumb. (5 minutes)
04
Step
3 mins
Gradually add the beaten eggs, one at a time, beating well after each addition. This ensures the eggs are fully incorporated and prevents curdling. (2 minutes)
05
Step
5 mins
Stir in the mashed bananas and vanilla extract until just combined. Avoid overmixing at this stage, as it can lead to a tough bread. (2 minutes)
06
Step
1 mins
Slowly add the buttermilk, mixing until just incorporated. The batter should be smooth and lump-free. (2 minutes)
07
Step
1 hrs
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)
08
Step
10 mins
Pour the batter into the prepared loaf pan and spread evenly. (1 minute)
09
StepBake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 55 minutes. (60 minutes)
10
StepLet the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly. (10 minutes)
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RECIPE REVIEWS
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Sofia Trantow
Mar 18, 2025This is my go-to banana bread recipe now. Thank you for sharing!
Michele Oberbrunner
Feb 15, 2025I've tried many banana bread recipes, and this one is by far the best. The buttermilk makes it so moist.
Roma Beer
Feb 14, 2025I froze half the loaf, and it thawed out beautifully. Perfect for a quick breakfast.
Retha Macejkovic
Jan 14, 2025This recipe is fantastic! My family devoured it in one sitting.
Jane Kirlin
Nov 30, 2024I didn't have buttermilk, so I used the lemon juice trick. Worked like a charm!
Selena Goldner
Oct 27, 2024The bread was a little too sweet for my taste, so I reduced the sugar by ¼ cup next time.
Garett Stracke
Oct 6, 2024Easy to follow and the bread turned out perfectly. I added walnuts for extra crunch.
Madilyn Koss
Sep 13, 2024My kids loved helping me make this. It's a great recipe to bake with little ones.