Buttermilk Banana Bread

Name: Buttermilk Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups (300g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, beaten; 1/2 cup (113g) unsalted butter, melted; 1 cup (200g) granulated sugar; 2 tablespoons buttermilk; 3/4 teaspoon pure vanilla extract; 3 very ripe bananas, mashed; 1/2 cup (50g) chopped walnuts; 1/2 cup (65g) confectioner's sugar; 1 tablespoon buttermilk; 1/2 tsp vanilla; walnut pieces for garnish

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This isn't just another banana bread. This buttermilk banana bread is delicious and moist, speckled throughout with walnuts, and drizzled in a delightful sweet buttermilk glaze. I've made this recipe again and again. It is the best. I know you will love it, too!

A sliced buttermilk banana bread on parchment paper.

It is so easy to make this buttermilk banana bread. You can quickly mix it together by hand in a bowl. I love to have a loaf on hand for a grab-and-go breakfast for busy mornings or a tasty snack to enjoy anytime.

If you love banana breads, I also encourage you to try my strawberry banana bread recipe that is studded with fresh berries and served with a whipped strawberry butter that is guaranteed to impress.

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Ingredients
Variations
Instructions
Equipment
Storage
Tips for success
FAQ
📖 Recipe

Ingredients

All-purpose flour
Baking soda
Salt
Egg
Unsalted butter
Granulated sugar
Buttermilk
Pure vanilla extract
Bananas (very ripe)
Chopped walnuts
Confectioner's sugar

See the recipe card below for quantities.

Buttermilk banana bread covered in a sweet glaze and sprinkled with walnuts.

Variations

Nut-free - To make a nut-free version of this recipe, simply omit the walnuts.

Chocolate chip - You can swap the walnuts in this recipe with your favourite type of chocolate chips.

Strawberries - Try my strawberry banana bread recipe served with scrumptious whipped strawberry butter for a refreshing and delicious twist of this classic.

Instructions

Grease a loaf pan and preheating the oven to 350°F/180°C.

Melt the butter and set it aside to cool a bit - you don't want it to be too hot when you mix it with the egg.

In a medium bowl, mix the flour, baking soda, and salt together. Set it aside.

In a large bowl, mix the egg, sugar, and melted butter together.

A wooden spoon mixing ingredients in a glass bowl.

Stir the dry ingredients into the large bowl with the butter mixture. It will form into large crumbles.

A wooden spoon mixing dry ingredients into wet ingredients in a glass bowl.

Add in the buttermilk, vanilla, and mashed bananas. Mix until just combined, being careful not to overmix.

A wooden spoon gently stirring buttermilk banana bread batter in a mixing bowl.

Gently fold in the chopped walnuts.

Walnuts folded into banana bread batter in a mixing bowl.

Pour the batter into the prepared loaf pan. Bake it for about an hour, until a toothpick inserted into the centre comes out mostly clean (not coated in batter, not dry, but with a few moist crumbs).

Cool in the pan for 10 minutes before transferring to a cooling rack to cool the rest of the way. Cool completely before glazing.

Sweet buttermilk glaze

In a small bowl, whisk together confectioner's sugar, vanilla, and buttermilk. Use a spoon to pour it over the top of the loaf. I like it to be runny enough to dribble down the sides. If your glaze is a bit too thick, you can use a touch of buttermilk to adjust it.

Top the buttermilk banana bread loaf with walnut pieces that will stick to the glaze. The glaze will set and be really similar to that wonderful glaze on old fashioned donuts.

Sliced buttermilk banana bread showing the moist inside of the loaf.

Equipment

I bake this buttermilk banana bread in a 9x5 inch loaf pan. You will also need a kitchen scale or a measuring cup set, and mixing bowls.

loaf pan

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glass mixing bowls

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A slice of banana bread on a plate with a bowl and whisk in the background.

Storage

Once the banana bread has completely cooled and the glaze has completely set and is dry to the touch, you can store it at room temperature for up to 4 days by wrapping it securely in plastic wrap. Do not store it in the refrigerator as this will cause it to dry out prematurely.

To freeze, wrap the completely cooled loaf in plastic wrap. Place the wrapped loaf inside of a freezer bag and remove extra air before sealing. Freeze for up to 4 months.

To thaw, place the frozen loaf on a countertop to come to room temperature. This can take a few hours, so it's a good idea to leave it out overnight.

Tip: You can wrap and freeze individual slices of buttermilk banana bread for a quick and easy grab snack to go. These will thaw faster as well.

Tips for success

For a moist and tender loaf, be very careful to not overmix the batter once you've added in the dry ingredients. Mix just until the ingredient you're adding is combined.

Make sure to check on your banana bread while it is baking. Loaf pans and oven actual temperatures can vary so much. Use a toothpick to check for doneness at the centre of the loaf. You want it to come out mostly clean: not coated in batter, not dry, but with a few moist crumbs. The loaf will finish the last bit of baking while resting in the pan.

FAQ

Why is buttermilk used in banana bread?

Buttermilk is an acidic ingredient that tenderizes the gluten in bread, giving it a more tender texture. It also adds body and a pleasant tang to the banana bread, while adding minimal fat.

Why is buttermilk combined with baking soda in bread?

Baking soda, which is a leavening ingredient, requires acidity to activate it. When combined with an acidic ingredient, such as buttermilk or lemon juice, the activated baking soda will release carbon dioxide gas resulting in a light and fluffy bread. Baking soda also neutralizes the sour taste of the buttermilk.

Can bananas be too ripe for banana bread?

Bananas cannot be too ripe for banana bread. In fact, the riper the better. This gives an intense flavour time to develop. The perfect banana for banana bread has a black peel or one that is at least streaked with brown/black. However, if the banana has surpassed ripe and is beginning to decay, you should not use it. Signs of this will be a fermented smell and the inside of the banana turning brown/black.

📖 Recipe