Cozy, Moist & Perfect Every Time: Buttermilk Banana Bread

 

There’s something magical about a loaf of banana bread cooling on the counter — that warm, sweet aroma that instantly makes a house feel like home. This Buttermilk Banana Bread is a great recipe for when you want something simple, nostalgic, and impossibly tender. The buttermilk gives it a soft crumb and a rich flavor that tastes like it came straight from a bakery, but with all the comfort of a homemade classic.

Whether you’ve got a few overripe bananas on the counter or you’re craving a cozy bake for the weekend, this loaf really delivers. It’s perfect for breakfast, teatime, or those moments when you just need a slice of something warm and familiar. And the best part? It comes together with pantry staples and zero fuss!!

 

When I saw bananas marked down to 16 cents a pound at my grocery store the other day, I could not resist picking up a bunch to bake with.  They usually cost a lot more than that.  This was a real bargain.  I picked up about 4 to use.

I love banana bread. I have quite a few recipes for banana bread on here. They make the house smell great when they are baking and they are the perfect treat to enjoy with a hot drink or even popped into the toaster for a quick and easy breakfast.

I don't think you can ever have too many banana bread recipes.  I am always on the lookout for a new recipe to try. This one I am sharing with you today comes from a recipe that I found in a book by Taste of Home entitled Comfort Food Classics. It looked really delicious, and I just had to give it a go! I had also never made a banana bread which used buttermilk before.

It came out lovely and moist (my photos are not the best, admittedly) and was beautiful enjoyed along with a cup of herbal tea.  I sliced it and spread it with softened butter. Tomorrow morning, I am going to pop some into the toaster for my breakfast. If you have never done that you really need to give it a go!  Toasted Banana Bread is the best!

 

INGREDIENTS NEEDED 

TO MAKE 

BUTTERMILK BANANA BREAD  

There is nothing too outrageous needed here. Simple. Simple. Simple.

• 1 3/4 cups (218g) plain all-purpose flour
• 1 cup (200g) sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 2 medium ripe bananas, mashed (about 1 cup)
• 1/2 cup (120ml) light olive oil
• 1/4 cup + 1TBS (75ml) buttermilk
• 1 tsp pure vanilla extract
• 1 cup (116g) chopped toasted walnuts

 

Don't use self-rising flour for this recipe. The amount of leavening will be off. You will be using baking soda which works with the buttermilk to give you a rise in the loaf.

The original recipe called or 1 3/4 cups of sugar. I felt that was too much as bananas are already sweet. I cut it back to 1 cup and that was plenty enough for me.

You want to use bananas which are slightly overripe. The riper the sweeter they are and the easier they are to mash.

I use light olive oil, but you can use any kind of vegetable oil that you have on hand. Just make sure it is not a strong flavored oil.

If you don't have buttermilk, you can make a great substitute in one of two ways. You can stir together equal parts of whole yogurt and whole milk to combine, or you can add a TBS of lemon juice or white vinegar to a cup and then fill it up with whole milk to the measure. In both cases leave the mixture to clabber for five minutes before using.

Walnuts can be toasted very easily either in the oven or in a skillet on top of the stove. For the oven spread them out on a sheet pan and pop into a moderate oven. Toast for about 8 minutes. Leave to cool before using. In a skillet, tip them into a skillet and cook, stirring frequently, over medium heat, until the nuts are nicely toasted and fragrant. Again, leave to cool before using.

 

HOW TO MAKE

BUTTERMILK BANANA BREAD

This goes together quickly and easily as do most quick breads.

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5-inch loaf tin and line it with baking paper leaving an overhang for lifting out. (I make the overhang on the long sides of the loaf pan.)
2. Whisk the flour, soda and salt together in a large bowl. (You want a bowl large enough to hold everything combined.)
3. Mash the bananas and whisk in the sugar, eggs, oil, buttermilk and vanilla until well combined. (I put everything into the container which came with my stick blender and then just blitz it all together until smooth. This works very well.)
4. Fold the wet mixture into the dry ingredients just to combine. It is okay if there are a few lumps. There should be no dry streaks. (Don't overmix it or your loaf will come out tough.)
5. Spread this batter in the prepared loaf tin, smoothing over the top. (Cutting a knife down through the top will created a crack down the middle which often looks nice.)
6. Bake in the preheated oven for 1 1/4 to 1 1/2 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Don't overbake.)
7. Leave to cool in the tin for 15 minutes, then lift out onto a wire rack to finish cooling completely.
8. Cut into slices to serve with or without softened butter for spreading. (I love to eat mine spread with butter, or sometimes even cream cheese.)

 

WHAT IS A QUICK BREAD??

A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.

They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.

Baking Powder Biscuits or Scones are also known as quick breads.  

FREQUENTLY ASKED QUESTIONS

CAN THIS BE FROZEN?

Absolutely.  Wrap tightly in cling film and then aluminum foil.  Label with the date and contents and then freeze for up to 3 months. Thaw overnight prior to using.

HOW LONG WILL THIS KEEP?

This bread will keep for up to five days at room temperature in an airtight container.

 

HINTS AND TIPS 

FOR QUICK BREAD SUCCESS

If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!

1. Make sure all of your ingredients are at room temperature unless otherwise specified.

2. Use the best quality ingredients that you can afford and at your disposal.

3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.

4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients. 

5. Do not over combine the dough.  A light hand is preferable.  A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.

6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.

 

A FEW MORE BANANA BREADS

FOR YOU TO ENJOY!

BANANA CHOCOLATE CHIP BREAD FOR TWO -This is a simple, moist and tender banana loaf that tastes like bananas. It is studded with toasted walnuts and good quality chopped milk chocolate. You will need a 5 1/2 by 3-inch loaf tin for this delight. You could also bake it in two muffin cups. 

MARBLED BANANA BREAD - A medium sized banana bread, moist and delicious with a lovely thread of chocolate batter marbled through it. Pretty as a picture and mighty delicious!

BANANA WALNUT & DATE BREAD - This is a lovely banana bread. Nice and moist, richly studded with nuts and dates. Perfect to enjoy spread lavishly with butter along side of a hot drink!

  

Pin this recipe to your Baking, Breads or Teatime boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: One 9 by 5-inch loaf

Author: Marie Rayner

Buttermilk Banana Bread

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

A deliciously moist banana bread to bake with your overripe bananas!

Ingredients

• 1 3/4 cups (218g) plain all-purpose flour
• 1 cup (200g) sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 2 medium ripe bananas, mashed (about 1 cup)
• 1/2 cup (120ml) light olive oil
• 1/4 cup + 1TBS (75ml) buttermilk
• 1 tsp pure vanilla extract
• 1 cup (116g) chopped toasted walnuts

Instructions

1. Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5-inch loaf tin and line it with baking paper leaving an overhang for lifting out.
2. Whisk the flour, soda and salt together in a large bowl.
3. Mash the bananas and whisk in the sugar, eggs, oil, buttermilk and vanilla until well combined.
4. Fold the wet mixture into the dry ingredients just to combine. It is okay if there are a few lumps. There should be no dry streaks.
5. Spread this batter in the prepared loaf tin, smoothing over the top.
6. Bake in the preheated oven for 1 1/4 to 1 1/2 hour, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
7. Leave to cool in the tin for 15 minutes, then lift out onto a wire rack to finish cooling completely.
8. Cut into slices to serve with or without softened butter for spreading.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.