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Classic Southern Banana Bread with Buttermilk

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This incredibly moist and perfectly sweet banana bread uses buttermilk for a tender crumb and subtle tang. It’s a foolproof recipe that gets better the next day, making it the perfect breakfast or snack.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium overripe bananas, mashed (about 1 to 1 1/4 cups)
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line it with a strip of parchment paper hanging over the long sides.
  2. In a medium bowl, mash the bananas with a fork until mostly smooth with a few small lumps. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes with a hand mixer or 3-4 minutes by hand.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and buttermilk to the bowl. Stir until just combined.
  6. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until no streaks of flour remain. If using nuts, fold them in now.
  8. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  10. Cool in the pan for 10 minutes, then use the parchment paper to lift the bread out and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use overripe bananas (spotted brown or black). Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: banana bread, buttermilk banana bread, southern banana bread, moist banana bread, easy banana bread

Find it online: https://emmastirs.com/classic-southern-banana-bread-with-buttermilk/