Super-easy buttermilk banana bread
This super-easy buttermilk banana bread combines ripe bananas, brown sugar, and chunks of white chocolate for a moist, sweet treat. With a mix of buttermilk and light sour cream, it stays tender and flavorful.
Cook time 85 min
Prep time 5 min
Ingredients:
3 bananas1/2 cup butter
1 cup buttermilk
2 eggs
1/2 cup self-raising flour
1/3 cup all-purpose white wheat flour
1 cup brown sugar
1 tsp cinnamon
1 cup white chocolate
1/3 cup light sour cream
If you're looking for a moist, flavorful, and super-easy banana bread recipe, look no further. This buttermilk banana bread is perfect for both seasoned bakers and beginners alike. The combination of ripe bananas, brown sugar, and white chocolate creates an irresistibly sweet and comforting treat, while the buttermilk and light sour cream add a delicious tang and keep the bread tender.
Instructions:
- Preheat your oven to 350°F (175°C).
- Peel the bananas and place them in a large mixing bowl. Mash them well with a fork until smooth.
- Add the melted butter, buttermilk, beaten eggs, and light sour cream to the mashed bananas. Mix well until all ingredients are fully combined.
- In a separate bowl, whisk together the self-raising flour, all-purpose flour, brown sugar, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the chopped white chocolate or chips gently into the batter.
- Grease a 9x5 inch (23x13 cm) loaf pan and pour the batter into the prepared pan, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice the banana bread and enjoy! This bread can be stored in an airtight container at room temperature for a few days, or refrigerated for up to a week.
This super-easy buttermilk banana bread is a fantastic recipe to have in your baking arsenal. It's quick to make, incredibly moist, and bursting with flavor. Whether you enjoy it as a snack, breakfast, or dessert, this banana bread is sure to become a favorite in your household. Happy baking!
Super-easy buttermilk banana bread FAQ:
Bake the banana bread for about 60-70 minutes at 350°F (175°C). It’s done when a toothpick inserted into the center comes out clean.
Use a 9x5 inch (23x13 cm) loaf pan for this banana bread recipe to ensure even baking and proper rise.
Yes, you can substitute buttermilk with regular milk, but adding a tablespoon of vinegar or lemon juice to the milk helps mimic the acidity of buttermilk, improving texture and flavor.
The banana bread is fully cooked when a toothpick inserted into the center comes out clean or with a few moist crumbs attached but no wet batter.
Store leftover banana bread in an airtight container at room temperature for a few days. It can also be refrigerated for up to a week to maintain freshness.
Tips:
- Choose ripe bananas: Use bananas that are overripe with brown spots for the best flavor and sweetness.
- Do not over-mix: When combining the wet and dry ingredients, mix until just combined to avoid a dense loaf.
- Check doneness with a toothpick: Insert a toothpick into the center of the bread; if it comes out clean or with a few crumbs, the bread is done.
- Let it cool: Allow the banana bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to slice.
- Store properly: Store the banana bread in an airtight container to keep it fresh for a longer time. It can also be frozen for up to three months.
Nutrition per serving
10 ServingsCalories 400kcal
Protein 4.65g
Carbohydrates 55g
Fiber 1.17g
Sugar 40g
Fat 18g
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