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The Boat Shed Kitchen

Best Ever Banana Buttermilk Bread

Soft, dense, and perfectly sweet, this banana buttermilk bread is a family favorite made with ripe bananas, real butter, and tangy buttermilk for a moist, melt-in-your-mouth texture. Bake two loaves and share the love!
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Prep Time 15 minutes
Cook Time 1 hour
Cool Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 slices
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups 424 g sugar
  • 1 cup 226 g butter, softened
  • 3 cups 384 g sifted flour (or not … I never sift)
  • 1 tsp baking soda
  • 1 tsp table salt or 1.5 tsp kosher salt
  • 4 to 5 eggs see notes above
  • 2 tsp vanilla extract
  • 1 cup nuts optional
  • ½ cup buttermilk
  • 1 quart mashed bananas about 6 to 8 ripe to overripe

Method
 

  1. Preheat oven to 350ºF. Generously butter two 8.5 x 4.5-inch loaf pans.
  2. Cream butter and sugar in a stand mixer until light and fluffy.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. With mixer on low, add eggs one at a time.
  5. Then add vanilla, buttermilk, and mashed bananas.
  6. Add flour mixture in two parts, mixing until just combined.
  7. See full steps with tips & photos → https://theboatshedcafe.com/best-ever-banana-buttermilk-bread/

Notes

  • The number of eggs can vary: 4 large eggs for a firmer crumb, or 5 smaller eggs for extra richness.
  • Bananas should be deeply speckled or even blackened for the best flavor.
  • No buttermilk? Mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar and let sit 5 minutes.