Nothing beats the aroma of freshly baked banana bread wafting through the house. It’s the ultimate comfort food. But what if you could make it even better? This recipe for banana bread with buttermilk is sure to take your banana bread game to the next level. With a moist and tender crumb, a subtle tanginess from the buttermilk, and the sweet flavor of ripe bananas, this recipe is a winner.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 3 ripe bananas, mashed
Instructions:
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Stir in the mashed bananas.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Nutritional Information:
Each serving of banana bread with buttermilk contains approximately:
- Calories: 318
- Protein: 4g
- Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 26g
Cooking Time:
This banana bread with buttermilk recipe takes approximately 60-70 minutes to bake and yields one 9×5-inch loaf.
Equipment:
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Toothpick
- Wire rack
Serving Suggestions:
This banana bread with buttermilk is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce. It’s perfect for breakfast or as a snack with a cup of coffee or tea.
Variations:
Try adding chopped nuts, such as walnuts or pecans, to the batter for extra crunch. You can also add chocolate chips for a sweet twist. For a healthier version, substitute some of the all-purpose flour with whole wheat flour and use honey or maple syrup instead of granulated sugar.
Substitutions:
If you don’t have buttermilk, 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 minutes. You can also use sour cream or plain yogurt instead of buttermilk.
Storage:
Store leftover banana bread with buttermilk in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.
Tips:
- Make sure your bananas are ripe for the best flavor and texture.
- Don’t overmix the batter, or your bread will be tough.
- If your bread is browning too quickly, cover it loosely with foil.
- Let the bread cool completely before slicing to prevent it from falling apart.
Notes:
This recipe for banana bread with buttermilk is adapted from The Joy of Cooking. It’s a classic recipe that never fails to impress.
Frequently Asked Questions:
Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Thaw them first and drain any excess liquid before mashing.
Can I add more sugar?
You can adjust the amount of sugar to your liking, but keep in mind that the ripe bananas already add sweetness to the bread.
Can I use oil instead of butter?
You can use oil instead of butter, but the texture and flavor of the bread may be slightly different.
This recipe for banana bread with buttermilk is a must-try. It’s easy to make, and the buttermilk adds a subtle tanginess that takes the classic banana bread to the next level. It’s perfect for breakfast or as a snack, and you can customize it with nuts or chocolate chips. Make sure to follow the tips and notes for the best results, and enjoy!