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Banana Bread Recipe With Buttermilk And Brown Sugar

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Buttermilk Banana Bread Recipe by Lynne CookEatShare
Buttermilk Banana Bread Recipe by Lynne CookEatShare from cookeatshare.com

Description

This banana bread recipe with buttermilk and brown sugar is a delicious and easy way to use up ripe bananas. The buttermilk adds a tangy flavor and moist texture, while the brown sugar lends a rich, caramel-like sweetness. This recipe is perfect for breakfast or as a snack with a cup of coffee or tea.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 1 hour.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ripe bananas, mashed
  • 1/2 cup buttermilk

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer

Method

  1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with butter or cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, using an electric mixer or whisk, cream the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas and mix until well combined.
  6. Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. Let the bread cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
  10. Slice and serve!

Notes

  • If you don't have buttermilk, you can make a substitute by mixing 1/2 cup milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • You can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra flavor and texture.
  • This bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 255
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 51mg
  • Sodium: 176mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 4g

Recipes FAQ

Can I use regular milk instead of buttermilk?

Yes, you can make a substitute by mixing 1/2 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I freeze this banana bread?

Yes, you can freeze this banana bread for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I add nuts or chocolate chips to this recipe?

Yes, you can add 1/2 cup of chopped nuts or chocolate chips to the batter for extra flavor and texture.

Recipe Tips

  • Make sure to use ripe bananas for the best flavor and texture.
  • Don't overmix the batter or the bread will be tough. Mix until just combined.
  • Let the bread cool in the pan for 10-15 minutes before removing it to prevent it from sticking to the pan.
  • You can use a toothpick or a cake tester to check if the bread is done. It should come out clean when inserted into the center.

Enjoy this delicious banana bread recipe with buttermilk and brown sugar as a breakfast treat or afternoon snack. It's easy to make and a great way to use up ripe bananas. Don't forget to add your own personal twists, such as nuts or chocolate chips, to make it your own!


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