Buttermilk Banana Bread
Deliciously moist and tender Buttermilk Banana Bread made with ripe bananas and buttermilk.
Equipment
- oven
- Loaf Pans
- Mixing Bowls
- Whisk
- measuring cups
- Measuring Spoons
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ cup chopped pecans optional
- 2 cups granulated sugar
- ½ cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 cup buttermilk or substitute with 1 cup milk and juice of one lemon
- 2 ¼ cups very ripe mashed bananas (about 5 medium bananas)
Instructions
- Preheat the oven to 300°F. Prepare two 9x5-inch loaf pans by buttering and lining with parchment paper.
- Sift or whisk flour, salt, baking powder, and baking soda. Add pecans if using, then set aside.
- In a separate bowl, cream sugar and butter. Mix in eggs, one at a time, then add the bananas.
- Add dry ingredients and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix.
- Transfer to prepared loaf pans. Bake for 1 hour or until the loaves are golden, firm to the touch, and a toothpick inserted in the center comes out clean.
- Cool the banana bread completely before storing. It will keep well wrapped at room temperature for 2-3 days.
Notes
For taller loaves, consider using two 8x4-inch loaf pans. This banana bread can be baked at 350°F for a quicker option but watch the baking time. The bananas should be very ripe for the best flavor.
Nutrition
Serving: 1sliceCalories: 202kcalCarbohydrates: 34gProtein: 3gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 135mgPotassium: 148mgFiber: 1gSugar: 20gVitamin A: 172IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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