Mom’s Buttermilk Banana Bread

Frances
Published on / Last updated on

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The other day I couldn’t help but notice that the bananas I had just bought had browned. I thought about freezing them and using them for banana cookies, but I decided that instead I would use them for banana bread.

Mom's Buttermilk Banana Bread Mom's Buttermilk Banana Bread

This recipe is one that my mom has used and I have loved since I was little. It’s up to you how much you mash the bananas or if you want to add nuts. But either way it always turns out great!

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Sliced banana buttermilk bread served on a plate.

Buttermilk Banana Bread Recipe

Made with ripe bananas and tangy buttermilk, Buttermilk Banana Bread is irresistibly moist and tender – a wholesome treat you’ll love any time of the day.
4.79 from 14 votes
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Course: Bread
Cuisine: American
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 40 minutes
Cool Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 32 slices
Calories: 130kcal
Author: Andrea
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Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 cup very ripe bananas - (about 4 large bananas) mashed
  • 1/2 cup buttermilk*
  • 1/2 cup butter - room temperature
  • 1 tsp baking soda
  • 1 teaspoon salt
  • pinch cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts - optional
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Instructions

  • Move the oven rack to a position where the pans will be in the center of the oven. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease bottoms of 2 (9x5) loaf pans, using non-stick baking spray or butter and flour.
  • In a large bowl, mix sugar and butter. Add eggs one at a time, beating until incorporated.
  • Mash bananas on a plate, using a fork. Add bananas, buttermilk, and vanilla. Beat until the banana mixture is smooth.
  • Gently fold in flour, baking soda, salt, cinnamon, and walnuts (or save for on top).
  • Pour batter into pans (sprinkle nuts on top if desired).
  • Place in the oven and bake for approximately 35-45 minutes, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from the oven and let cool for 10 minutes, then loosen the sides of the loaves and remove from pans onto a wire cooling rack. Let the bread cool completely (about 2 hours) before cutting.

NOTES

-My mom's recipe doesn't include vanilla or cinnamon; these are just personal preferences.
-For a healthier option, half of the flour can be substituted with whole wheat flour, the buttermilk can be substituted with Greek yogurt, and half of the butter can be substituted with applesauce.
To STORE, wrap the cooled Banana Bread Loaf tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the fridge for up to a week.
For longer storage, FREEZE the bread by wrapping it in plastic wrap and then aluminum foil, or place it in a freezer-safe bag for up to 3 months.
To REHEAT, thaw at room temperature and warm slices in a toaster or microwave for a few seconds before serving.

Nutrition

Serving: 32serving | Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 139mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

 

**NOTE: The pictures for the recipe have been UPDATED! I originally had a picture of this bread in a miniature loaf pan. You can still bake these in mini loaf pans, just adjust the time accordingly.**

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Frances

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Comments:

  2. My banana bread did not rise at all and was way too salty.  I should have thought to reduce salt since recipe has buttermilk in it.  I looked at several other similar recipes and they all have baking powder instead of or in addition to baking soda.  When I make buttermilk pancakes I add a small amount of baking soda and reduce the baking powder.  Are you sure this recipe is not supposed to have baking powder?  It does seem really moist which I like but it rose maybe 1/2 inch and I can barely taste the banana with all the salt.  

    Reply

    1. Hi Sharon, I’m not sure what the issue is. Perhaps your baking soda is old? I generally buy a fresh carton every 6 months, and I store it in an air-tight container. As far as the salt goes, I use coarse sea salt which has a larger grain than table salt. It also improves the texture of baked goods. I have never found this recipe overly salty, but we use very ripe bananas. Perhaps try cutting back to 1/2 teaspoon?

      Reply

  3. I am making this now.  The ingredients remind me of my Grandmother’s recipe.  However, the center is stil batter at 50 minutes.  I don’t think I’ll make it again.

    Reply