Q1: Can I make buttermilk banana bread without buttermilk?

Yes, you can substitute buttermilk by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5–10 minutes before using.

Q2: How ripe should the bananas be for banana bread?

The best bananas for banana bread are heavily spotted or blackened. The riper they are, the sweeter and more flavorful your loaf will be.

Q3: Can I freeze buttermilk banana bread?

Absolutely. Once the bread is fully cooled, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm slices in the oven.

Q4: Why is my banana bread dry or crumbly?

Dry banana bread is often the result of overbaking or too much flour. Use a kitchen scale if possible and check doneness with a toothpick around the 55-minute mark.

Easy Buttermilk Banana Bread

Name: Easy Buttermilk Banana Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 very ripe bananas (about 1 1/2 cups, mashed); 1/4 cup buttermilk; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 cup (1 stick) butter, softened; 3/4 cup light brown sugar; 2 eggs; 1/2 teaspoon vanilla extract; 1 cup chopped pecans

Description

Moist, tender, and rich in banana flavor, this buttermilk banana bread is a beginner-friendly classic that uses overripe bananas for maximum sweetness.

Ingredients

Scale

3 very ripe bananas (about 1 1/2 cups, mashed)
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) butter, softened
3/4 cup light brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup chopped pecans

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Instructions

Preheat the oven to 350°F (175°C). Grease a standard loaf pan and set aside.
In a small bowl, mash the ripe bananas with a fork, then mix in the buttermilk until smooth. Set aside.
In a large bowl, beat the softened butter until smooth using an electric mixer. Add the brown sugar and beat until light and fluffy.
Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients in batches, alternating with the banana-buttermilk mixture. Mix until just combined.
Fold in the chopped pecans gently with a spatula.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

You can substitute walnuts or omit the nuts entirely for a nut-free version.
To make mini loaves, divide the batter into 3 mini loaf pans and bake for about 35 minutes.
If the top is browning too quickly, loosely tent with foil during the last 15–20 minutes of baking.
Use overripe or blackened bananas for the best flavor and sweetness.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 280
Sugar: 18g
Sodium: 190mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg