Discover the secret to the moistest loaf with our Buttermilk Banana Bread. A classic American favorite that melts in your mouth.

Buttermilk Banana Bread: Old Fashioned Recipe

There is something undeniably comforting about a warm slice of banana bread. However, this isn’t just any loaf; this is the Old Fashioned Buttermilk Banana Bread. As Chef Galot, I have tested countless variations, but the addition of buttermilk is the “secret weapon” of American grandmothers. It breaks down the gluten for a tender crumb and adds a subtle tang that balances the sweetness of the overripe bananas perfectly.

Ingredients

To achieve that professional bakery texture, precision is key. Here are the ingredients you need, with my expert recommendations and simple alternatives.

• Bananas: 3 large, very ripe (Must be spotted brown or black).
• Cultured Buttermilk: 1/3 cup. The acidity is crucial for the baking soda activation.
• Unsalted Butter: 1/2 cup, melted and slightly cooled.
• Granulated Sugar: 3/4 cup.
• Large Eggs: 2, at room temperature.
• All-Purpose Flour: 1 3/4 cups.
• Baking Soda & Salt: Essential for rise and flavor balance.

Instructions

Follow these steps precisely to ensure your bread rises beautifully and stays moist.

1. Preparation: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
2. Mash the Fruit: In a large bowl, mash the ripe bananas with a fork. You want a consistency that is mostly smooth but still has small chunks for texture.
3. Mix Wet Ingredients: Stir the melted butter into the mashed bananas. Add the sugar, beaten eggs, vanilla extract, and buttermilk. Whisk until fully combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
5. The Fold: Gently fold the dry ingredients into the wet mixture. Stop mixing as soon as the flour streaks disappear. Overmixing yields a tough bread. Fold in the nuts now if using.

6. Bake: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes.
7. The Toothpick Test: Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs, but no raw batter.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Chef Galot’s Tips

• Ripeness Matters: The darker the banana peel, the sweeter and more intense the banana flavor will be. Black peels are actually ideal.

• Don’t Overmix: I cannot stress this enough. Once the wet and dry ingredients meet, use a spatula and be gentle. This ensures the “Old Fashioned” tenderness.

• Storage: This bread tastes even better the next day. Wrap it tightly in plastic wrap and store at room temperature.