Super-easy buttermilk banana bread
Indulge in our Super-Easy Buttermilk Banana Bread recipe! Made with ripe bananas, creamy buttermilk, and a hint of cinnamon, this moist and flavorful bread is complemented by white chocolate chunks and a touch of sour cream for extra richness. Perfect for breakfast or as a delightful snack!
- 24 May 2024
- Cook time 85 min
- Prep time 5 min
- 10 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 4.65g | 3% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 1.17g | 3% |
| Sugar 40g | 42% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 35% |
| Cholesterol 77mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 50mg | 9% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.12mg | 9% |
| Vitamin B3 0.63mg | 4% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 4.62mg | 5% |
| Vitamin E 0.39mg | 3% |
| Vitamin K 3.10ug | 3% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 260mg | 8% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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