Classic Banana Bread Recipe (Easy & Moist)
Here is the perfect banana bread recipe that’s irresistibly moist, tender, and bursting with natural sweetness.
Perfect for breakfast, snacks, or dessert, this classic treat combines ripe bananas with simple pantry staples for a delightful homemade bake.
buttermilk banana bread recipe
Looking for the ultimate banana bread recipe? This one’s the best you’ll ever try! Made with simple ingredients, it’s the perfect way to recycle very ripe bananas while creating a mouthwatering dessert.
These overripe bananas, rich in natural sugars, give the bread its incredibly soft and melting texture that practically melts in your mouth.
The combination of ripe bananas, creamy butter, fragrant vanilla, and a dash of cinnamon ensures every bite bursts with rich, comforting flavor. This banana bread not only satisfies your taste buds but also fills your kitchen with an irresistible aroma that’s hard to resist.
What makes this recipe even better? It’s incredibly easy and quick to prepare! With just a few simple steps and pantry staples, you’ll have a tender, flavorful cake ready to enjoy.
Whether served warm from the oven or as a snack the next day, this banana bread is perfect for breakfast, tea-time, or dessert.
Elevate your baking game with this classic banana bread recipe that’s guaranteed to impress your family and friends. It’s not just a recipe; it’s a delicious way to transform overripe bananas into a soft, golden treat everyone will love!
Ingredients for the best banana bread
- 1 egg, Adds structure and helps bind the ingredients for a moist texture.
- 220g caster sugar, Provides sweetness and helps create a tender crumb.
- 115g butter (room temperature), Ensures a rich, buttery flavor and a soft, moist texture.
- 1 tsp vanilla, Enhances the overall flavor with a warm, aromatic note.
- 120ml buttermilk, Adds tanginess and acidity to activate the baking soda, resulting in a light and fluffy texture.
- 2 very ripe bananas, mashed, The star ingredient, naturally sweet and full of flavor, contributes moisture and a meltingly soft texture.
- 280g all purpose flour, Provides the structure and base of the bread.
- 1/2 tsp salt, Balances the sweetness and enhances all the other flavors.
- 1/2 tsp baking soda, Works with the buttermilk for an airy, soft crumb.
- 1 tsp baking powder, Adds lift and helps the bread rise perfectly.
- 1 tsp cinnamon, Infuses a warm, cozy spice that complements the bananas beautifully.
Step-by-step to make banana bread recipe
1- Prepare the wet mixture : In a large mixing bowl fitted with a paddle attachment, combine the caster sugar, egg, and vanilla extract. Beat on medium speed until the mixture is creamy and pale. This creates a light base for the banana bread.
2- Incorporate the butter : Cut the room-temperature butter into small pieces and gradually add it to the mixture. Continue beating until the butter is fully incorporated, and the batter becomes smooth and velvety.
3- Add the liquids and bananas : With the mixer running on low speed, pour in the buttermilk and add the mashed bananas. Mix until evenly combined. The batter will look slightly lumpy from the bananas, which is perfectly fine!
4- Prepare the dry ingredients : In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Ensure everything is evenly distributed for consistent flavor and texture in the final bake.
5- Combine wet and dry ingredients : Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently, just until no dry streaks of flour remain. Avoid overmixing to keep the bread light and tender.
6- Prepare the baking tin : Line a loaf tin (approximately 26 cm x 12 cm) with baking paper, or grease it lightly if you prefer. For smaller loaves, divide the batter between two tins. Smooth the surface of the batter with a spatula for an even bake.
7- Bake to perfection : Preheat your oven to 180˚C (350˚F). Place the loaf tin on the center rack and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it!
8- Cool and enjoy : Once baked, remove the banana bread from the oven and let it cool in the tin for 10 minutes. Transfer it to a wire rack to cool completely. Slice and serve this soft, flavorful banana bread as a treat for any time of the day!
Tips for the perfect and best banana bread
– Use Overripe Bananas : Choose bananas that are heavily speckled or fully brown. The riper the bananas, the sweeter and more flavorful your bread will be.
– Mash Bananas Well : Mash bananas until they are smooth with small lumps. This ensures the batter mixes evenly and gives the bread a moist, tender crumb.
– Bring Ingredients to Room Temperature : Use room-temperature butter, eggs, and buttermilk for smoother mixing and better incorporation.
– Avoid Overmixing : When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense banana bread.
– Don’t Skip Cinnamon : A pinch of cinnamon enhances the flavor of the bananas and adds a cozy, aromatic touch.
– Grease or Line the Tin Properly : Prevent sticking by lining the loaf tin with baking paper or greasing it well with butter or oil.
– Check for Doneness : Insert a toothpick into the center of the loaf; if it comes out clean or with a few crumbs, it’s done. Avoid overbaking to maintain a moist texture.
– Let It Cool : Allow the bread to cool in the tin for 10 minutes before transferring it to a wire rack. This prevents it from breaking and helps it firm up.
– Customize with Add-Ins : Add chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
– Store Properly : Wrap the bread tightly in plastic wrap or store it in an airtight container to keep it moist. It stays fresh for 2–3 days at room temperature or up to a week in the fridge.
Other desserts to try
- Easy banoffee pie recipe
- Lemon poppy seed bread
- Tres leches cake recipe, mexican dessert
- French crepes easy recipe
Buttermilk banana bread
Ingredients
- 1 egg
- 220 g caster sugar
- 115 g butter room temperature
- 1 tsp vanilla
- 120 ml buttermilk
- 2 very ripe bananas mashed
- 280 g all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
Instructions
- In a large mixing bowl fitted with a paddle attachment, combine the caster sugar, egg, and vanilla extract. Beat on medium speed until the mixture is creamy and pale. This creates a light base for the banana bread.
- Cut the room-temperature butter into small pieces and gradually add it to the mixture. Continue beating until the butter is fully incorporated, and the batter becomes smooth and velvety.
- With the mixer running on low speed, pour in the buttermilk and add the mashed bananas. Mix until evenly combined. The batter will look slightly lumpy from the bananas, which is perfectly fine!
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Ensure everything is evenly distributed for consistent flavor and texture in the final bake.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently, just until no dry streaks of flour remain. Avoid overmixing to keep the bread light and tender.
- Line a loaf tin (approximately 26 cm x 12 cm) with baking paper, or grease it lightly if you prefer. For smaller loaves, divide the batter between two tins. Smooth the surface of the batter with a spatula for an even bake.
- Preheat your oven to 180˚C (350˚F). Place the loaf tin on the center rack and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it!
- Once baked, remove the banana bread from the oven and let it cool in the tin for 10 minutes. Transfer it to a wire rack to cool completely. Slice and serve this soft, flavorful banana bread as a treat for any time of the day!
