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A loaf of banana bread recipe with buttermilk, sliced to show the moist and tender inside.
FL Recipes

Banana Bread Recipe with Buttermilk for the Most Tender Crumb Ever

This banana bread recipe with buttermilk creates an unbelievably moist and tender loaf with a perfect, fluffy crumb. Made with overripe bananas, tangy buttermilk, and simple pantry staples, it's the only banana bread recipe you'll ever need. The acidity in the buttermilk reacts with baking soda for the best rise and softest texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 very ripe bananas large, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/2 cup buttermilk room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped walnuts or chocolate chips optional

Equipment

  • 1 9x5 inch Loaf Pan
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Wire Cooling Rack
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Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang on the sides.
  2. In a large mixing bowl, mash the bananas. Add the melted butter, granulated sugar, and brown sugar and whisk until combined. Whisk in the eggs, buttermilk, and vanilla extract until smooth.
  3. Sprinkle the flour, baking soda, and salt over the wet ingredients. Use a spatula to gently fold until just combined. Do not overmix. If using, fold in the nuts or chocolate chips.
  4. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil after 40-45 minutes if the top is browning too quickly.
  5. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.

Nutrition

Calories: 245kcalProtein: 4gFat: 10gFiber: 2g

Notes

DIY Buttermilk: If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Keyword banana bread recipe with buttermilk,moist banana bread,quick bread

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