Buttermilk Banana Bread
Banana bread became the poster child of the 2020 lockdown. Spotted bananas plagued the majority of households. In fact, I have an overflowing Ziploc bag of overly ripe bananas sitting in my freezer waiting in line to be chosen for this recipe- it’s that good. It is the fluffiest banana bread you’ll ever make, but also sturdy enough to slice and spread with cream cheese for a more substantial breakfast.
This recipe replaced all banana bread recipes my family has used in the past. In fact, my sister made three banana breads in the span of a week because she and my family devoured it as a breakfast, a snack, and a dessert. This recipe was made to use gluten-free all-purpose flour, so when I used all-purpose flour, it would come out denser. My original recipe instructed using softened butter and a room temperature egg, but, my sister-not following directions- melted the butter and cracked a cold egg. The result: a high-domed, light loaf. Thank you, Isabella, for making this recipe foolproof!
Ingredients in Buttermilk Banana Bread:
Buttermilk- To make vegan “buttermilk,” simply combine non-dairy milk of choice with vinegar and let sit for 5 to 10 minutes. The acid will curdle the protein in your plant milk, similar to the process that sours milk.
Vegan Butter- Butter will also work. Melt the butter in a larger microwave safe bowl to eliminate extra dirty dishes!
Granulated Cane Sugar- The recipe calls for ½ cup, however, I have used as little as ¼ cup and it does not affect the texture of the loaf. If the bananas are very brown, you can consider decreasing the amount of sugar.
An Egg- To get my egg at room temperature quickly, I place it in a cup and run warm tap water over it. Let the egg sit while you cream the butter and sugar and mash the bananas. Room temperature ingredients are the secret to light, tender, and evenly baked goods.
Bananas- The star of the show! The brown-er, the better! Peel the bananas onto a plate and fully mash with a fork for a smooth batter. If using frozen bananas, defrost bananas on the counter or in the microwave and make sure to blot the excess water with a paper towel.
Vanilla Extract- The essence of vanilla warms this bread and sweetens the banana flavor.
Gluten Free 1:1 All Purpose Flour- Don’t skip the sifting! It can be a time consuming added step, but it ensures that the bread doesn’t become tough and dry like banana breads of the past. This recipe is designed to use a gluten free measure-for-measure flour with xanthan gum, but I’ve used all-purpose wheat flour. Remember to fluff, scoop, and sweep!
Baking Powder and Baking Soda- Leavening agents help this batter rise in the oven.
A Pinch of Salt- For good measure to bring out flavor.
Tips for making the best Buttermilk Banana Bread
Make sure the following is done to ensure you have the fluffiest, tender banana bread!
Let your milk curdle
Measure flour correctly
Fluff the flour with a fork
Scoop with a spoon into a measuring cup
Sweep the top to level
Sift the dry ingredients
Once the dry is added, try not to over-mix. Over-mixing will make the buttermilk banana bread gummy and tough.
1. Preheat oven to 325°F.
2. In a small bow, sift together flour, baking powder, baking soda, and salt and set aside.
3. In a larger bowl with an electric hand mixer, cream together butter and sugar until pale in color, light and fluffy (about 1 to 2 minutes). Mix in the egg. Add in mashed banana and vanilla extract and mix to combine.
4. Add a third of the dry ingredients and mix on low speed until mostly incorporated. Add in half of the buttermilk and mix on low speed until just combined. Add in the remainder of the dry and wet ingredients in the same pattern, ending on dry, and incorporate. Do not over mix the batter.
5. Pour batter into a greased loaf pan and bake for 50 to 60 minutes, or until the top is lightly golden brown and a toothpick comes out clean.
+ Since I am dairy-free, I make my own vegan buttermilk. Click here for the recipe.
