Buttermilk Banana Bread

This Buttermilk Banana Bread is super moist and perfectly sweet. The buttermilk gives it a soft, tender crumb and a hint of cinnamon brings in some warmth. This is one banana bread recipe you’ll find yourself making over and over again!

Course Bread

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 242kcal

Author Deborah Harroun

Ingredients

1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter softened
3/4 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups mashed bananas

Instructions

Preheat the oven to 350ºF. Line a 1-lb loaf pan with parchment paper, or spray well with nonstick cooking spray.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
1 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
In another bowl, beat the butter with the granulated sugar and the brown sugar until creamy. Add the eggs and beat in.
1/2 cup butter, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs
Add half of the dry ingredients to the bowl and mix just until combined. Mix in the buttermilk and the vanilla extract, then fold in the remaining dry ingredients.
1/4 cup buttermilk, 1 teaspoon vanilla extract
Add the mashed bananas and mix just until combined.
1 1/2 cups mashed bananas
Pour the batter into the prepared loaf pan. Bake until a tester inserted in the middle comes out mostly clean, about 50-60 minutes.
Let the bread cool for at least 20 minutes before removing from the loaf pan to cool completely.
Cut into slices to serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition