Buttermilk Banana Bread—because pancakes shouldn’t have all the fun.
Who doesn’t love banana bread? Its moist, spongy texture gives you the illusion of cake without the extra calories. Okay, I’m not saying that buttermilk banana bread is free from calories—the recipe calls for plenty of butter and sugar. Still, I’d argue it’s a healthier breakfast choice than a cream-filled donut. Of course, you can eat banana bread whenever you want. Personally, I enjoy an after-dinner slice with a cup of decaf coffee.
If you’re on this page, chances are you’ve been looking for a new banana bread recipe. Maybe you’re tired of the tried-and-true recipe Grandma gave you decades ago. And that’s okay. I won’t tell Grandma. Because what’s life without a little variety?
Buttermilk banana bread offers a tasty twist to the more traditional banana bread recipes. Can you guess what the not-so-secret ingredient is? Yep, it’s buttermilk. If you’re a pancake fan, you’re no stranger to the tangy flavor of buttermilk. When used in banana bread, I find the buttermilk provides balance to the natural sweetness of the bananas. The buttermilk also reduces the chance of your bread drying out both during and after you bake it. It’ll retain the bread’s moisture, keeping it nice and tender, almost like a pound cake.
Is This Buttermilk Banana Bread Healthy?
I’d say that this buttermilk banana bread is certainly healthier than a donut or a slice of cake. Also, it depends on what you mean by healthy. Keto fans won’t like all the flour and sugar in this recipe. If you’re looking to reduce your carb load, then I’d recommend our Low-Carb Keto Banana Bread.
That said, I think this recipe is healthy. For starters, it uses whole-wheat flour as opposed to the enriched varieties. If you’re going to eat carbs, make them complex carbs. And let’s not forget that buttermilk is packed with goodies like calcium, vitamin B12, and probiotics. Then there’s the coconut sugar, which is a healthier alternative to refined white sugar.
But let’s not kid ourselves. This recipe has its fair share of butter and carbs. If you want to remove some of the butter, substitute it with applesauce with a 1:1 ratio. It’ll reduce the fat content while still retaining the moisture you need for banana bread. Carb-conscious bakers can also mix in some almond flour, but remember that it’ll significantly change the texture. I’d start with 1 ¼ cups of wheat flour and a 1/2 cup of almond flour.
The Key To Making The Perfect Buttermilk Banana Bread
The star ingredient of this recipe is, of course, the bananas. You want to make sure they’re not just ripe but overripe. How will you know they’re overripe? Look for dark speckles on the skin. The more, the better. In fact, the longer you wait, the sweeter and more mashable your bananas will be. Plus, overripe bananas are easier to mix and give your bread a naturally sweet flavor. However, don’t wait too long. If your bananas turn black or start smelling bad, you’ve missed your window.
How do I Store Leftovers?
After baking the bread, let it completely cool and then wrap it either in saran wrap or foil. If you eat it in the next 2-3 days, it’ll be fine sitting on your kitchen counter. Otherwise, put the bread in your fridge—it should last at least 1 week. For longer storage, you can put it in your freezer using a freezer bag. Now, you don’t have to do this, but I like slicing my banana bread before placing it in the freezer. This will speed up the thaw time, especially if you don’t want to serve the whole loaf.
Serving Suggestions
Honestly, buttermilk banana bread is perfect on its own, but I’d be remiss if I didn’t include a few of my favorite pairings. I love coffee and think it’s a nice contrast to this bread’s sweet flavor. If you’re up for it, consider a bold bean like a French roast. For something more decadent, consider making a batch of Homemade Whipped Almond Butter or even Greek Yogurt Frosting. But if that’s too heavy, a side of berries is good too. Another good option is a pat of creamy Pistachio Butter. A mild, creamy cheese like a soft brie is also a yummy option.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup coconut sugar
- 2 large eggs preferably free-range
- 1 cup mashed overripe bananas about 3 medium-sized bananas
- 1/4 cup low-fat buttermilk
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups whole-wheat flour
- 1 teaspoon baking powder aluminum-free, if possible
- 1/4 teaspoon sea salt
- 1/8 teaspoon baking soda
Instructions
- Start by heating your oven to 350°F. Grab a 9×5-inch loaf pan and give it a light coat with nonstick cooking spray.
- In a large mixing bowl, use a stand mixer or a hand mixer to cream together the softened butter and coconut sugar until it's light.
- Crack in the eggs, add the mashed bananas, buttermilk, and vanilla extract. Mix until everything is well combined.
- Time for the dry team! Sift in the whole-wheat flour, baking powder, sea salt, and baking soda. Mix until just combined to keep the bread tender. Do not overmix.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for about 50-55 minutes.
- Remove the loaf from the oven and insert a toothpick into the center. If it comes out almost clean, the loaf is done.
- Let the bread cool in the pan on a wire rack for about 15 minutes. Then, run a knife around the edges and gently remove the bread from the pan. Let it cool completely on the rack before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment