Buttermilk Banana Bread
This soft, moist banana bread features rich banana flavor enhanced by buttermilk, making it perfect for breakfast or a quick snack.
Equipment
- 9x5-inch Loaf Pans
- Mixing Bowls
- Whisk
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 cup chopped pecans optional
- 2 cups granulated sugar
- 1/2 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 1/4 cups very ripe mashed bananas about 5 medium bananas
Instructions
- Preheat your oven to 300°F (150°C) and grease two 9x5-inch loaf pans.
- In a large bowl, sift or whisk together the flour, kosher salt, baking powder, and baking soda. Stir in chopped pecans if using.
- In a separate bowl, beat together the granulated sugar and room temperature butter until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the mashed bananas to the wet mixture and blend well.
- Gradually add the flour mixture and buttermilk to the banana mixture, alternating between the two until just combined. Avoid overmixing.
- Pour the batter evenly into the prepared loaf pans and smooth the tops.
- Bake for about 1 hour, or until the tops are golden brown and a toothpick inserted comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Notes
Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.