Directions
Jump to RecipeA healthy dose of buttermilk makes this Buttermilk Banana Bread extra moist, and gives it a very mild tang. If you’ve never tried banana bread made with buttermilk before, you are in for a treat!
It only takes about 15 minutes to whip up this bread, and the hardest part is just waiting for it to bake. Buttery, soft, and fluffy, it practically melts in your mouth!
We love banana bread in all of its forms at our house, so I’m fine with another excuse to bake up some banana bread! Who doesn’t love a slice fresh and warm from the oven? So yummy for breakfast, or brunch, or lunch, or an afternoon snack. . .
How do you make banana bread?
PREP WORK: Spray 6 mini loaf pans or 2 large loaf pans with Baker’s Joy (or non stick cooking spray). Melt the butter. Mash the bananas. Preheat oven to 350°.
DRY INGREDIENTS: In a small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
WET INGREDIENTS: In a large mixing bowl, beat together the eggs, butter, buttermilk, and bananas. Gently stir in the dry ingredients just till mixture is barely combined. Overmixing leads to tough banana bread.
BAKE: Pour batter into prepared pans.
HOW LONG TO BAKE BANANA BREAD?
If you are using 6 mini loaf pans (mine are 5 3/4″ x 3 1/4″), you will need to bake the loaves for about 30- 35 minutes. They will have light golden brown crust. Mine were barely done, it’s fine if they are more brown.
Large loaf pans (8 1/2″ x 4 1/2″), will need to bake for 50-60 minutes. Larger loaves will have darker crust, because it takes longer for the center to fully cook.
Ovens vary, and different types of bread pans bake differently, so use a toothpick to see of your bread is done. If you insert it in the middle of the loaf, it should come out clean.
Let loaves cool in the pan for 5- 10 minutes, then remove from pans and place on wire cooling racks to cool completely.
HOW TO MAKE BANANA BREAD MOIST:
Make sure you are using plenty of bananas. You want at least one large banana for every cup of flour, but more is better. This recipe has 4 bananas to the 3 cups of flour. And of course you want your bananas to be very ripe; firm bananas will give you a dry bread that isn’t as sweet.
Fat makes baked goods nice and moist. Butter adds better flavor, but breads with oil are usually more moist because oil is liquid at room temperature. This recipe uses butter, but trust me, the bread is very moist.
Use buttermilk. Buttermilk, sour cream, and yogurt are great ways to keep banana bread (and other baked goods) from drying out.
Don’t overbake! No matter what ingredients you add, if you over bake your bread, it will be dry. I like using mini loaf pans because the middle can finish baking before the edges are dark.
VARIATIONS:
We also love this bread with nuts. Add a cup of chopped pecans, walnuts, or your favorite nuts. For best flavor, toast the nuts first.
Stir in a cup or two of chocolate chips with the dry ingredients. (This is my kids’ favorite option!)
Add any type of dried fruit. I think craisins, dried pineapple, or coconut would be especially tasty.
RECIPES WITH BANANAS:
Banana Chocolate Chip Cookies
Banana Pudding Cake Recipe
Banana Pudding Brownies
Banana Trifle
MORE QUICK BREAD RECIPES:
Apple Cinnamon Bread
Lemon Zucchini Bread
Pumpkin Coconut Bread
Zucchini Pear Bread
Cinnamon Chip Pumpkin Bread
Sweet Cornbread
Pumpkin Cranberry Bread
Pina Colada Zucchini Bread
Pumpkin Bread with Cream Cheese
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EASY MOIST BANANA BREAD RECIPE Continue to Content This super moist banana bread is sure to become a family favorite! It takes less than 15 minutes to whip up, and has unbeatable texture and flavor.
