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Banana Bread With Buttermilk – This homemade banana bread recipe is made with buttermilk and golden butter, making it super tasty. Top it with a strawberry butter mix and soak in!
Banana bread and wet buttermilk
Is there enough B in that title for you? I can think of more. Brown sugar, beautiful, inflatable, more than good.
Every time you take the smoothing and fluffy effects of buttermilk, combined with the richness, walnut, and depth of golden butter, add sweet ripe bananas, cinnamon, vanilla, and brown sugar, the results won't be bad. In fact, you will be happy when your bananas start to turn brown!
Although I wouldn't change anything about my banana bread with golden butter frosting with vanilla, I had some buttermilk left over after making some carrot cake loaves and had bread made everywhere. So I decided to deviate from my usual recipe with this.
I usually use yogurt or Greek yogurt in my homemade banana bread and using buttermilk is different, but still. Both are cultured milks and they soften and moisten the bread, but the whey seems to make it fluffier, while the yogurt (or sour cream) makes it denser. They both make it delicious.
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Kerrygold was kind enough to send me some butter and she's burning a hole in my fridge. I'm making up recipes that use butter, just to use butter. And whey. Help.
The bread is full of rich flavor. Bananas are complemented by golden butter and it really adds another dimension, and it's something that the more I do with it, the less I want to do without it.
Butter, buttermilk, brown sugar, bananas. All of those B's add moisture and softness, which is the only way I want banana bread, or any kind of bread or dough. Who says, oh, I would love to have a dry, hard, cardboard-flavored muffin for breakfast? Oh wait, I know. People who like biscotti. This bread is the opposite. So bouncy and stretchy.
I love the big crack that formed in the center of the steam as it escaped while baking. The crust near the crack, which is shiny and smooth, is the equivalent of a bun bread. I love that part and I would love to take the bread apart, just for those parts.
What is in this butter and banana bread?
For this buttermilk banana bread recipe, you will need:
- Unsalted butter
- Big eggs
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Ground cinnamon
- All-purpose flour
- baking powder
- Sodium bicarbonate
And for the homemade strawberry butter, you will need:
- Unsalted butter
- Canned strawberry
Many banana bread recipes only require granulated sugar, but I like to add a little brown sugar to increase the moisture content, softness, and overall flavor.
I also can't imagine not including vanilla and cinnamon in my banana bread. Any sweet bread, fast bread, muffins, pancakes, waffles, cakes, or Danish is a fair match for vanilla and cinnamon.
I love them both, probably more than the average person, but I didn't go overboard. They simply round out and complement existing flavors rather than adding any telltale flavor.
How to make butter and banana bread
I started by browning the butter. I've talked at length about browning butter here and here. It is a three to four minute process of heating the butter over medium heat, and after the butter melts, it is no longer noisy, foamy, and hissing, small brown spots will appear. That is the crucial moment.
Remove the pan from the heat while continuing to stir or stir the pan so that the butter does not continue to cook and go from browned to burned. Pour the golden butter into a large mixing bowl and add the sugars, eggs, buttermilk, vanilla, cinnamon and beat until smooth.
Add the bananas along with the flour, baking powder, and baking soda. I did not add salt, because the buttermilk is already salty, but add salt as desired. If you use salted butter (I used no salt), you may want to skip the salt because between the salted butter, salted buttermilk and added salt, you could end up very thirsty.
Stir everything together, and then divide the fluffy browned batter into two 8-by-4-inch loaf pans. Baking the dough in various assortments of mini bread molds, muffin molds, or a Bundt skillet would work.
Baking times will vary depending on the sizes used. I baked at 350F for 37 minutes for one loaf of bread and 40 minutes for the other. One had a little more dough than the other and my oven runs hotter on one side than the other.
Bake until golden brown, golden brown, and a toothpick comes out pretty clean. It is banana bread, so it will not come out perfectly dry.
How to make strawberry butter
While the bread was baking, I combined soft butter with strawberry preserves and whipped them vigorously by hand to get strawberry butter.
Of course, you could just put a layer of butter on your bread, then top with a layer of jam, but something about whipping the butter and airing it out, and having it cover the strawberries made the combo taste better than keeping them separate. I told you I'm doing things with butter, just to use butter.
Do I have to brown the butter?
Technically not. In my usual banana bread recipe, I use melted butter. Although normal melted butter is fine, a whopping four minutes to brown the butter is highly recommended because it adds unmatched depth, richness, and flavor.
Can I make this recipe with a whey substitute?
If you don't have buttermilk on hand and don't want to buy it for a recipe that requires a small amount, you can make a cheat version by adding a tablespoon of white vinegar or lemon juice to a cup of skimpy milk.
Leave to sit for 10 minutes. The milk will sour and then use it as needed instead of buttermilk. I wouldn't recommend this homemade buttermilk for a fancy cake, but for 3/4 cup for a loaf of banana bread, it's perfectly fine.
Tips for making banana bread with buttermilk
The darker your bananas, the sweeter the bread will be, but they don't have to be completely black and on their last leg. Your bread will be more luxurious if they are darker, but sometimes it's hard to wait for them to get to that point when you just want to bake.
If you like extra banana plantain bread, consider using 1 1/2 cups mashed bananas. In doing so, you may need to increase the flour by a quarter cup, for 2 cups total, more or less.
Also, I generally avoid baking powder because I can usually taste the chemicals in the finished product and it makes things too light and airy for my liking. But it's an obvious choice in a recipe that uses buttermilk because baking powder and buttermilk react to form a large, fluffy, puffy dough like a fluffy stack of buttermilk pancakes. In turn, I cut the amount of baking soda that I usually add in half.
Although you could probably use a 9-by-5-inch skillet for this buttermilk banana bread recipe, looking at the volume of the dough and knowing that the whey-based doughs are increasing a bit, I knew that two pans they were a safer option. I didn't want to press my luck and have to clean my oven. Or worse yet, wasting butter and buttermilk in the bottom of my oven.
Plus, with two smaller loaves, you can freeze one and later, when you defrost it, you can relive the party, minus the work. Or give the second loaf to someone special. Or happily eat both breads within a few days.
More banana bread recipes:
- Banana and Pineapple Bread: This pineapple and banana bread is incredibly moist and has a slight coconut flavor thanks to the coconut oil in the dough.
- Six-Banana Banana Bread: not sure what to do with the ripe bananas on hand? Make this six banana banana bread! This is the best banana bread recipe!
- Brown Sugar Blueberry Banana Bread – Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Spread some homemade cranberry butter on a slice of this banana bread with cranberry brown sugar and prepare to fall in love.
- Banana bread stuffed with cream cheese: banana bread that is like baking a cheesecake! Soft, fluffy, easy and tastes ahhhh-mazing !!
- Banana and Zucchini Bread: It's sweet enough to taste like dessert and not like you're eating vegetables. It really is the BEST zucchini bread recipe!
- 1/2 cup unsalted butter (1 stick), golden
- 2 large eggs
- 1/3 cup buttermilk
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packaged
- 2 teaspoons of vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup mashed bananas (about 2 large ripe bananas) *
- 1 3/4 cup all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- pinch of salt, optional and to taste
- 2 tablespoons unsalted butter, well softened
- 2 to 4 tablespoons strawberry preserves (or other favorite jam, jelly, or preserves)
Make the bread
- Preheat oven to 350F. Spray two 8-by-4-inch bread pans with floured cooking spray; set aside. Bread can be baked in a 9-by-5-inch skillet at your own risk; or bake as muffins, mini loaves, or in a Bundt skillet, adjusting baking times accordingly.
- In a large heavy-bottomed pot or skillet, melt 1/2 cup butter over medium-low heat, stirring almost continuously or stirring the pan. The butter will melt, foam, turn transparent, golden, turn brown, and then smell nutty. As soon as the butter starts to brown, remove the pan from the heat and continue stirring for about 1 minute, to make sure the remaining heat doesn't continue to cook and then burn the already browned butter. Pour the butter into a large bowl.
- To the butter, add the eggs, buttermilk, sugars, vanilla, cinnamon and whisk to combine.
- Add the bananas and stir to incorporate. It is optional to increase the mashed bananas to 1 1/2 cups and also to increase the flour to 2 cups if you prefer more intensely banana flavored banana bread.
- Add flour, baking power, baking soda, optional salt (buttermilk is already salty, and if you use salted butter, then add salt, the bread might get too salty, so be careful here) , and stir until combined, taking care not to over-mix or bread will be harder as gluten will over-develop.
- Convert the dough into prepared pans, lightly smooth the top with a spatula, and bake for 35 to 42 minutes (bake 37 minutes for 1 loaf, 40 minutes for the other), or until the top is golden brown and set, and a wooden skewer, cake tester or knife inserted in the center comes out almost clean (banana bread is sticky and will not come out perfectly clean). If the bread is browning too fast on top, you may want to lower the oven temperature to 325F in the second half of cooking or load the pan with aluminum foil, although I don't suspect this is a problem.
- Let the bread cool in the pan for at least 10 minutes before removing it and transferring it to a wire rack to finish cooling. The bread will stay airtight for up to 1 week at room temperature (I wrap my completely cold bread in plastic wrap, then put it in a gallon-sized Ziplock). The second bar can be frozen for up to 6 months.
Make strawberry butter
- Combine 2 to 4 tablespoons of canned butter and beat vigorously until combined and fluffy. The softer the butter, the easier it is to beat. The quantity can be doubled, tripled, etc. According to the need. Store strawberry butter in an airtight container in the refrigerator for up to 2 weeks.
* The darker your bananas, the sweeter your bread will be.
one Amount per proportion: Calories: 219 Total Fat: 8 g Saturated Fat: 5 g Trans Fat: 0 g Unsaturated Fat: 3 g Cholesterol: 43 mg Sodium: 101 mg Carbohydrate: 35 g Fiber: 1 g Sugar: 21 g Protein: 3 g
Even faster bread recipes:
Pumpkin and Banana Bread with Cream Cheese Frosting and Golden Butter: I will never tire of pumpkin recipes and this combines pumpkin bread with banana bread for a soft, tender bread that has a subtle pumpkin and molasses flavor
Carrot and Carrot Bread: Bread is soft, tender, very moist, dense enough to be satisfying, but still light. It is sweet enough to taste like dessert and not like you are eating vegetables.
Apple Fritter Bread: The bread tastes as decadent as the apple fritters of my childhood, no frying required and it looks more like a cake disguised as bread.
Carrot and Apple Bread: This is a carrot cake that has been infused with apples and baked as bread. It's an easy recipe, without a mixer, that goes from the bowl to the oven in minutes.
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Banana ConDorada Strawberry Butter Pan