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    Home » Recipes » American

    Updated: Jan 23, 2022 by Marc Matsumoto · 49 Comments

    Buttermilk Banana Bread

    Like chocolate chip cookies, banana bread has adherents of several schools of thought. On one hand, there are those that believe that a good banana bread should be more like a bread: dense, slightly chewy and not very sweet. On the other end of the spectrum there are those that like a sweet, moist, cake-like
    Recipe Pin

    Like chocolate chip cookies, banana bread has adherents of several schools of thought. On one hand, there are those that believe that a good banana bread should be more like a bread: dense, slightly chewy and not very sweet. On the other end of the spectrum there are those that like a sweet, moist, cake-like crumb. That's not even getting into all the things people add, like nuts, chocolate and dried fruit.

    For me, the perfect banana bread is very moist, with a dense, tender crumb that actually tastes like bananas. Because I tend to eat it as a breakfast food, I don't like the bread to be too sweet, but I do love having sweet morsels of chocolate tucked away in the bread just waiting to be discovered.

    To get the great banana flavor with mild, natural sweetness, I always use very ripe bananas with only a small amount of dark brown sugar. I actually hate eating the fruit once they develop even one brown spot, so I often only have 1 or 2 off the bunch before I'll stop eating them. Given the natural ripening proecss of bananas they quickly become suitable banana bread material.

    If you're impatient and want to make them ripen faster, dab a bit of alchohol on the cut stem then put them in a brown paper bag. This promotes the natural accumulation of ethylene gas emitted by the ripening bananas which further accelerates ripening. This gas is so effective you can actually hasten the ripening of other fruits and vegetables by adding them to the bag with the bananas.

    To get a nice dense crumb that's not too heavy, I use more bananas, less butter and a buttermilk/baking soda combo for some extra lift. Together with the lemon juice mashed with the bananas, the buttermilk not only helps the bread rise, but it also adds a mild tang that I like. The other benefit of adding the lemon juice is that it keeps the bananas from turning the cake an unappetizing gray color.

    The chocolate is of course optional, but for me it's what makes the cake. I'm not a huge fan of nuts in baked goods, but if you love walnuts of pecans or even pistachios, have at it:-)

    📖 Recipe

    Buttermilk Banana Bread

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    Ingredients 

    • 2 cups all-purpose flour
    • ½ cups dark brown sugar
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • pinch salt
    • ½ cups chocolate chips (optional)
    • 6 tbs cultured unsalted butter melted and cooled
    • 2 eggs extra large room temperature
    • ⅓ cups buttermilk
    • 1 teaspoon vanilla extract
    • 3 bananas very ripe
    • ½ lemon juice of

    Instructions

    • Put the oven rack in the middle position and preheat to 350 degrees F. Butter and sugar a 9" loaf pan.
    • Whisk the flour, sugar, baking soda, baking powder, salt and chocolate chips together in large bowl
    • In a medium bowl, melt the butter and allow it to cool a little. Measure out the buttermilk and vanilla into a small bowl. Add the egg yolks to the melted butter and the egg whites to the buttermilk. Whisk each seperately until smooth and creamy. Add the buttermilk mixture to the butter mixture and whisk to combine.
    • Mash the bananas with the back of a fork with the juice of half a lemon. Add this to the liquids and stir to combine.
    • Dump the liquids into the dry ingredients then gently fold it all together until most of the big lumps of flour are gone. You don't want to over-mix it and it's okay if there are some small bits of flour left. Put it in your loaf pan and gently even off the top.
    • Put it in the oven until a skewer inserted into the middle comes out clean, about 50 minutes to 1 hour. Allow it to cool on a rack in the pan.
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    1. Jennifer says

      February 22, 2009 at 2:27 am

      Thanks for the tips Marc! I'm going to redo the recipe now!

      Reply
    2. Jennifer says

      February 22, 2009 at 2:27 am

      Thanks for the tips Marc! I'm going to redo the recipe now!', '0

      Reply
    3. Jan says

      February 22, 2009 at 1:34 pm

      Banana bread sounds and looks good! Chocolate makes it even better!

      Reply
    4. Jan says

      February 22, 2009 at 5:34 pm

      Banana bread sounds and looks good! Chocolate makes it even better!

      Reply
    5. Jen says

      February 23, 2009 at 10:51 am

      SO many good tips in this feature! May I please have a slice with my morning tea?

      Reply
    6. Jen says

      February 23, 2009 at 2:51 pm

      SO many good tips in this feature! May I please have a slice with my morning tea?

      Reply
    7. The Duo Dishes says

      February 23, 2009 at 7:44 pm

      That's it! We're making banana bread stat!

      Reply
    8. Stacey Snacks says

      February 23, 2009 at 8:41 pm

      Marc,
      You bake too?
      Your photos are amazing lately.

      Reply
    9. The Duo Dishes says

      February 23, 2009 at 11:44 pm

      That's it! We're making banana bread stat!

      Reply
    10. Stacey Snacks says

      February 24, 2009 at 12:41 am

      Marc,
      You bake too?
      Your photos are amazing lately.

      Reply
    11. Karen19 says

      February 17, 2010 at 3:32 pm

      I really love banana stuffs and I like your recipe.

      Reply
    12. Sari says

      August 04, 2010 at 6:39 am

      mmm I'm eating the fresh results!I added 1/4 c plain yogurt and 1/4 c ground flax seeds; skipped the chocolate but added 1/4 c chopped pecans. I also added a bit too much soda & powder - 1 tsp each (I grabbed the wrong measuring spoon) but there doesn't seem to be a negative result here. I also baked the bananas slightly, 20 min at 250 (was cooking something else at that temp) on advice of an earlier poster; I think that really did bring out the banana-yness! Love it!The flax adds a nuttiness I like. I think next time I might try 1 3/4 c flour + 1/2 c ground flax. Has anyone tried whole wheat flour with this recipe, or other types of flour in general?

      Reply
    13. Sari says

      August 04, 2010 at 11:39 am

      mmm I'm eating the fresh results!I added 1/4 c plain yogurt and 1/4 c ground flax seeds; skipped the chocolate but added 1/4 c chopped pecans. I also added a bit too much soda & powder - 1 tsp each (I grabbed the wrong measuring spoon) but there doesn't seem to be a negative result here. I also baked the bananas slightly, 20 min at 250 (was cooking something else at that temp) on advice of an earlier poster; I think that really did bring out the banana-yness! Love it!The flax adds a nuttiness I like. I think next time I might try 1 3/4 c flour + 1/2 c ground flax. Has anyone tried whole wheat flour with this recipe, or other types of flour in general?

      Reply
    14. Marc Matsumoto says

      August 04, 2010 at 3:55 pm

      Thanks for the great ideas Sari! I've never tried flax in it but it soundsdelicious. As for whole wheat flour, I have done it, and it get a nice nuttyflavour.

      Reply
    15. Marc Matsumoto says

      August 04, 2010 at 8:55 pm

      Thanks for the great ideas Sari! I've never tried flax in it but it soundsdelicious. As for whole wheat flour, I have done it, and it get a nice nuttyflavour.

      Reply
    16. Michael Ross says

      April 23, 2011 at 4:42 am

      Sari - Did you add the yogurt in addition to the buttermilk, or instead of it? If you tried the 1-3/4 flour + 1/2 cup ground flax, which proportions of buttermilk and/or yogurt worked best?

      Many thanks,

      -- Mike in San Jose, Calif.

      Reply
    17. kathleenditommaso says

      October 11, 2012 at 12:43 am

      Gomensai..I was for sure doomed from the get go: oven decided to go into clean mode; it's time to replace said oven. There I was w/banana bread in hand & no oven (unless I wanted charred banana bread). I was not happy.
      Lo! My toaster oven saved the day.Good results, altho I had to stay present & monitor the oven, testing to make sure it was done. Delicious....Question Sensei: why separate the eggs?

      Reply
    18. kathleenditommaso says

      October 11, 2012 at 4:43 am

      Gomensai..I was for sure doomed from the get go: oven decided to go into clean mode; it's time to replace said oven. There I was w/banana bread in hand & no oven (unless I wanted charred banana bread). I was not happy.
      Lo! My toaster oven saved the day.Good results, altho I had to stay present & monitor the oven, testing to make sure it was done. Delicious....Question Sensei: why separate the eggs?

      Reply
    19. Marc Matsumoto says

      October 11, 2012 at 6:13 am

      Yikes! sounds like a harrowing experience. Glad to hear it all worked out in the end! The reason for separating the eggs is because the yolk is a natural emulsifier (allows oils and water to mix). By combining the yolk with the butter and then adding the mixture to the buttermilk, it allows you to distribute the butter more evenly rather than having it all clump up and separate.

      Reply
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