Forget all the banana bread recipes you have tried before, the only one you need is this one. Truly the best, with an extraordinary moist texture. Discover its secret ingredient now!
Why should you make this buttermilk banana bread?
Basic recipes are often the very best ones, the ones we should keep for life. This buttermilk banana bread is definitely one of them. I am totally obsessed with banana breads and believe me, I have tried many, many different recipes, until I finally perfected the perfect banana bread recipe, moist, generous, and subtly flavored. With over 400 positive reviews (in English and in French), this banana bread recipe has proven success!
Buttermilk Banana Bread Video Tutorial
A super moist banana bread
Among all the banana breads I have tried before, my favorite of all times remains the same: a very basic one, nature, with a pinch of cinnamon and some walnuts (or pecans). This is a matter of personal taste and you might prefer the one with chocolate chips for instance.
What really matters in a banana bread recipe is not linked to the add-ons but to its texture. You don’t want it dry; you want it extremely moist and tender in the inside, and slightly crispy on the edges.
How to make moist banana bread?
So can you guess what is the secret ingredient in this banana bread recipe? Buttermilk it is, and it brings such an incredibly moist texture, you’ll love it. This fermented dairy product, thicker than milk, is produced from cow’s milk and has a characteristically sour taste caused by lactic acid bacteria.
I always make my own buttermilk as it is very easy and ready in two minutes with two ingredients only: milk (whole milk preferred but semi-skimmed works too) and fresh lemon juice. Nothing more. These two ingredients together give some kind of a magical texture to many cake or bread recipes. In particular in a banana bread, buttermilk gives an extraordinary moist texture and keeps it fresh for several days without getting dry.
Possible variations
Once you master the original recipe, you can then try different versions of this banana bread. The one with walnuts is a classic, the one with pecans is amazing. For all chocolate lovers, add some chocolate chips in the batter, stirring well.
And for a drink to pair it with, you can’t go wrong with my Whipped Coffee! Whatever you decide, make sure you can grab a slice before it’s too late, this banana bread disappears in less time than you need to say it!
More delicious banana breads…
- VEGAN Banana Bread
- GLUTEN-FREE Banana Bread
- Double Chocolate Greek Yogurt Banana Bread
- Hazelnut Chocolate Chunk Banana Bread
- Olive Oil Chocolate Chip Banana Bread
- Double Chocolate Greek Yogurt Banana Bread
- Perfect Chocolate Chip Banana Bread Muffins
What to do with bananas?
- Easy Fluffy Banana Pancakes
- Healthy Banana Oatmeal Muffins
- Easy Chocolate Chip Granola Bars (vegan, gluten free, no added sugar)
- Vegan Banana Oatmeal Cookies
Lastly, if you make this buttermilk banana bread, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Buttermilk Banana Bread
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 1 loaf (8 servings) 1x
- Category: Cakes and Pies
- Cuisine: American recipes
Description
Forget all the banana bread recipes you have tried before, the only one you need is this one. Truly the best, with an extraordinary moist texture. Discover its secret ingredient now!
Ingredients
- 1 1/2 cup (180g) all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch of salt
- 1/4 cup (40g) chopped walnuts (optional)*
- 1/4 cup (60g) unsalted butter, softened at room temperature
- 1 cup (200g) caster sugar
- 1 large egg
- 3 very ripe bananas
- 1/2 cup (120ml) buttermilk** (or substitute 1 Tablespoon fresh lemon juice + 1/2 cup milk)
Instructions
- Preheat the oven to 350°F (180°C). Grease bottom and edges of one loaf pan with butter.
- Sift flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Add walnuts if using (I recommend it) and set aside.
- In a separate bowl, cream butter and sugar. Mix in the egg. Puree the bananas with a fork and add them to the mixture. Pour in the buttermilk.**
- Add dry ingredients, alternating until incorporated. Do not over mix.
- Bake for about 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely before serving.
Notes
* Possibility to replace walnuts with pecans. Or if you are allergic to nuts, simply skip them.
** Make your own buttermilk is very easy. Just measure one tablespoon of fresh lemon juice, and cover with milk until you reach 1/2 cup. Let sit for 5 minutes before using.
Keywords: banana bread, buttermilk banana bread
Try also my fluffy banana pancakes!
If you loved this buttermilk banana bread, chances are high that you will also fall in love with these incredibly fluffy banana pancakes. Make sure you try them and serve them with a generous drizzle of maple syrup!
Hi. I haven’t tried this recipe but it seems a lot of sugar? I make 140g flour to same butter and sugar but reduce sugar to 100/120g as think it’’s too sweet?
Hi Annette! The good news with this recipe is that you can absolutely lower the quantity of sugar. Del
Absolutely delicious and sooooo easy to make, thanks for sharing.
★★★★★
Thank you! We LOVE this banana bread in our house too – it never disappoints! 🙂
Très bonne recette! Je baisse systématiquement le sucre et c’est parfait!
J’en suis ravie, merci beaucoup Carole pour ton retour 🙂 Del
I have made the buttermilk banana bread many times We love it,
It has become an all time favourite
Thanks, Daphne! I’m so very happy you like it too. It’s a favorite at our house too 🙂
Delicious! But I wonder if there’s a way to sub almond flour for the regular.
Thanks!!!
★★★★★
Hi! There is currently no sub, but spoiler alert, I’m working on a GF version that should be available soon!
recently, my buttermilk bread stopped rising. what do you think could be the problem?
Hello! It sounds silly but have you checked the expiration date of your baking powder and your baking soda? Sometimes even when they’re still good but open for too long, their acting power is diminished. This could explain why your bread is not rising as expected. I hope this helps. Del
What size loaf pan are you using for this recipe. I have several different sizes.
Hello! I recommend a 9×5-inch (23×13 cm) loaf pan. I hope this helps! Del
Good Morning Del,
I love your recipes thanks you so much for sharing them with us. I did this one and it came out perfectly. Instead of walnuts I used almonds (they were the only nuts I had at the time). And my loved ones enjoyed it. Quick question if I double the ingredients in a 11″ loaf pan will it need the same amount of baking time or else?
Wishing you and your family a wonderful day!
★★★★★
Wow, thank you so much for your kind words about my recipes. This means the world to me! To answer your question, yes the baking time should be a little longer using a 11″ loaf pan. I recommend testing with a toothpick to ensure an even baking through the bread; when it comes out clean the bread is ready. Have a great day! Del
Amazing!! Very easy to make, delicious, incredibly moist and high rated by my loved ones that tasted them. It’s the third sweet recipe I have made and I have come to the conclusion that you are an expert in moist delicacies! I personally am crazy about the “Best ever lemon poppy seed loaf”. Thank you for sharing. Greetings from Athens.
★★★★★
Awwww… that is so sweet of you! Thank you so much for your kind words, I’m so happy you like both recipes (they count among my favorites actually)! Greetings back from Vancouver! Del
Hi 🙂 could I use oatflour instead of all purpose?
Hi! In this case I recommend this version: https://www.delscookingtwist.com/perfect-gluten-free-banana-bread/ I hope it helps! Del