Banana Bread Buttermilk Recipe

Banana Bread Buttermilk Recipe

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Buttermilk Banana Bread Recipe {Super Moist} Two Peas & Their Pod
Buttermilk Banana Bread Recipe {Super Moist} Two Peas & Their Pod from www.twopeasandtheirpod.com

Banana bread is a classic treat that everyone loves. It’s a perfect way to use up those overripe bananas and satisfy your sweet tooth at the same time. But have you ever tried adding buttermilk to your banana bread recipe? If not, you’re in for a treat! This banana bread buttermilk recipe is moist, fluffy, and has a tangy flavor that perfectly complements the sweetness of the bananas.

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch (23×13 cm) loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, until well combined.
  5. Stir in the mashed bananas, buttermilk, and vanilla extract.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the banana bread cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.
  9. Slice and serve!
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Nutritional Information:

Serving Size: 1 slice (out of 12)
Calories: 231
Fat: 9g
Saturated Fat: 5g
Cholesterol: 53mg
Sodium: 198mg
Potassium: 126mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 19g
Protein: 3g

Cooking Time:

Preparation Time: 15 minutes
Baking Time: 60-70 minutes
Total Time: 1 hour 30 minutes

Equipment:

  • 9×5 inch (23×13 cm) loaf pan
  • Mixing bowls
  • Whisk
  • Mixer (hand or stand)
  • Spatula
  • Toothpick

Serving Suggestions:

This banana bread is delicious on its own, but you can also serve it with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts. It’s perfect for breakfast, snack, or dessert.

Variations:

Feel free to add your favorite mix-ins to this recipe, such as chocolate chips, chopped nuts, or dried fruit. You can also swap the buttermilk for sour cream or plain yogurt for a similar tangy flavor.

Substitutions:

If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. You can also use any type of milk or milk alternative, but the tangy flavor of buttermilk is what makes this recipe special.

Storage:

You can store this banana bread in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months. To freeze, wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container.

Tips:

Make sure your bananas are very ripe for maximum sweetness and flavor. You can also freeze overripe bananas and thaw them before using in this recipe.

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Notes:

This recipe makes one 9×5 inch (23×13 cm) loaf, which yields 12 slices. You can easily double the recipe and bake two loaves at once.

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but keep in mind that it will make the banana bread denser and chewier. You can also use a combination of whole wheat and all-purpose flour for a lighter texture.

Can I use oil instead of butter?

Yes, you can use vegetable oil or coconut oil instead of butter, but keep in mind that it will change the flavor and texture of the banana bread.

Can I add more bananas?

You can add more bananas if you want a stronger banana flavor, but keep in mind that it may make the bread denser and moister.

This banana bread buttermilk recipe is a delicious and moist treat that’s perfect for any occasion. It’s easy to make, uses simple ingredients, and yields a flavorful and satisfying loaf. The tangy flavor of the buttermilk perfectly complements the sweetness of the bananas, and the texture is fluffy and moist. Plus, it’s a great way to use up those overripe bananas that you might otherwise throw away. So, if you’re looking for a new twist on the classic banana bread recipe, give this one a try – you won’t be disappointed!

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