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Buttermilk Banana Bread

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Buttermilk Banana Bread
Buttermilk Banana Bread

This Buttermilk Banana Bread is a healthier take on banana bread using applesauce and buttermilk and is amazingly moist and delicious! There are always over ripe bananas in this house, if I don’t have time to use them up, I freeze them whole in bags then defrost when it’s time to bake.

This is a very moist, dense banana loaf and it was scarfed up within a hour of it leaving the oven.

Ingredients For Buttermilk Banana Bread

  • 2 very ripe bananas, (peels should have brown spots), roughly mashed
  • 1/2 cup Applesauce
  • 1 large Egg, beaten
  • 1 cup all-purpose Flour
  • 1/2 cup granulated Sugar
  • 1/2 cup Brown sugar
  • 1tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1/4 cup Buttermilk

How to Make Buttermilk Banana Bread

  1. Kick the tires and light the fires to 350 degrees F.
  2. Grease and flour a loaf pan.
  3. In a large mixing bowl combine the bananas, applesauce and egg, then set them aside.
  4. In a medium bowl whisk together the flour, sugars, baking powder, baking soda, salt and cinnamon.
  5. Add the dry mixture to the banana and then blend alternately with the buttermilk.
  6. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes.  The loaf is done when a toothpick/butter knife  inserted in the middle of the loaf comes out clean.
  7. When the pan is cool enough to handle, remove loaf from the pan and cool on a baking rack.

And see if it makes it through the night, betcha it won’t! I was really impressed with this recipe, so I had to share. Enjoy!

Love,

I Never Get Tired of Banana Bread Magpie

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This Buttermilk Banana Bread is a healthier take on banana bread using applesauce and buttermilk and is amazingly moist and delicious! #bananabread #banana #buttermilk

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Buttermilk Banana Bread

This Buttermilk Banana Bread is a healthier take on banana bread using applesauce and buttermilk and is amazingly moist and delicious!
0 from 0 votes
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Course
Dessert
Cuisine
bread
Servings
12
Calories
135
Author
Karlynn Johnston
Keywords
Buttermilk Banana Bread

Ingredients

  • 2 very ripe bananas(peels should have brown spots, roughly mashed)
  • 1/2 cup apple sauce
  • 1 large egg beaten
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup buttermilk

Instructions

  1. Grease and flour a loaf pan.
  2.  In a large mixing bowl combine the bananas, applesauce and egg; set aside. 

  3. In a medium bowl whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon. 

  4. Add the dry mixture to the banana blend alternately with the buttermilk.

  5. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. The loaf is done when a toothpick/butter knife inserted in the middle of the loaf comes out clean.

  6. When the pan is cool enough to handle, remove loaf from the pan and cool on a baking rack.

Nutrition Information

Calories: 135kcal, Carbohydrates: 31g, Protein: 1g, Cholesterol: 14mg, Sodium: 114mg, Potassium: 155mg, Sugar: 20g, Vitamin A: 0.8%, Vitamin C: 2.2%, Calcium: 3.7%, Iron: 4%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Banana Bread / Buttermilk Banana BreadLast updated on February 20, 2019
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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. channah rachel herrmann says

    thank you i just opened a can of applesause and i have some buttermilk in the fridge that i want to finish before it goes bad and i have some very ripe bananas so your recipe really helps me now thanks again

  2. Wave59 says

    It may be connected with the root of break, for its early uses are confined to broken pieces or bits of bread, the Latin crustum, and it was not until the century that it took the place as the generic name for bread of hlaf [hlaifs] in Gothic: modern English loaf), which appears to be the oldest Teutonic name. Old High German hleib[ and modern German Laib derive from this Proto-Germanic word for “loaf”, and through borrowing it gave rise to Polish chleb, Russian хлеб (khleb), Finnish leipä and Estonian leib as well.

  3. Marisa says

    This seriously is the best banana bread I have ever tasted.   So moist and flavourful.  The loaf barely lasted an hour out of the oven!

  4. Breanne Graham says

    I’m making this right now! I’ve decided to make a few alterations – I used my stick blender to mash the bananas as fine as possible (I have a problem with cooked fruit and chunks of things), I added chocolate chips, and I’m going to sprinkle loaves with sugar before baking. I’ll let you know how it turns out!

  5. Rebecca says

    so glad i found this! i have two ripe bananas sitting in my kitchen waiting to be turned into this. thanks.

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