This easy banana bread recipe with buttermilk is so moist and will taste just like your grandma’s banana bread! This is a great way to use up ripe bananas and it freezes well too so you can double the recipe.
I have many food cravings in life but sometimes the craving for a classic baked good hits me so hard that it almost feels like deja vu. There’s nothing quite like those baked goods that remind you of sitting in the kitchen with your mom as a kid.
A rich peanut butter cookie that requires a glass of milk with it. A chocolate chip cookie that is so gooey and warm, that you feel like moaning after each bite. Or a slice of moist banana bread slathered with butter that makes you remember your grandma’s banana bread recipe from the old church cookbook.
An easy banana bread recipe that tastes amazing is pretty much a requirement in our house. We make it often and it gets eaten quickly! I often double this recipe just so that we have some to freeze!
How to Make Banana Bread
There are lots of recipes out there with various slight changes and most of them make a pretty good banana bread. Sometimes you’ll run across some with browned butter or applesauce instead of oil or add-ins like chocolate chips or nuts.
Tons of variations, but this recipe for banana bread with buttermilk is a good solid base! From here you can mix in your chopped walnuts or add a crumb topping if you want. But I pretty much always start with this recipe and am never disappointed.
How to Make Buttermilk from Milk
We’re going to start with explaining how to substitute buttermilk since that’s such a key part of this recipe!
There are two methods for making homemade buttermilk:
- make buttermilk from milk and vinegar
- make buttermilk from milk and lemon juice
Both follow the same method and both are easy as can be!
If your recipe calls for a cup of buttermilk, add 1 tablespoon of vinegar to a measuring cup and then enough milk to measure one cup. Stir together and then let it sit for about 5-10 minutes before using in your recipe.
You follow the exact same directions to use lemon juice instead of the vinegar.
It really does make a difference, though, as opposed to using regular milk. Using buttermilk will make your banana bread more tender and helps to keep it moist for longer. Don’t skip this step! And why would you because it is so easy to make homemade buttermilk!
The only other thing you really need to remember when you’re making banana bread is that your bananas really need to be mashed well. You can mix them in a blender, in a little handheld chopper or by mashing them on the side of a bowl with a fork. Just make sure they’re mashed up really well without any big chunks left.
Can You Freeze Banana Bread
YES!! Oh my gosh, yes!
I know I already mentioned it above, but it’s worth covering again! You need to let your bread cool completely, but then it’s game on with freezing it to enjoy later.
To wrap individual slices, I line a cookie sheet with wax paper and then line the slices up. Pop the entire baking sheet into the freezer and flash freeze the bread slices for about 30 minutes to an hour. Then you can place your bread slices in a freezer bag and won’t have to worry about them sticking together when you want to just pull one out.
How Do You Store Banana Bread
We just store ours right in the pan we cooked it in and cover it with foil or cling wrap.
You can also store it in airtight containers or wrap the whole thing in foil. You don’t need to worry about storing it in the fridge, though. Room temperature is fine!
Banana Bread with Buttermilk
- Preheat oven to 350 degrees. Lightly grease a d 9x5 loaf pan and set aside.
- In a stand mixer bowl, add melted butter and sugar. Beat for about 2-3 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the mashed bananas to the bowl and beat until very well combined. Add the buttermilk and mix well.
- In a small bowl, combine flour, baking soda and salt. Add the flour mixture to the banana mixture and mix just until it's all incorporated.
- Transfer the batter to the prepared pan and bake at 350 for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 30 minutes and then remove from pan and cool completely.
- You can make buttermilk by adding 1/4 tablespoon of vinegar or lemon juice to a mixing cup. Then add milk to make 1/4 cup. Stir and let sit for 5-10 minutes before adding to your batter.