Mountain Buttermilk Banana Bread

I make banana bread a lot. And when I say “a lot,” I mean that I’m practically the neighborhood banana bread supplier. But here’s the thing—I’m not entirely sure why I’m always baking it. Is it because my family conveniently ignores the bananas in the fruit basket, or is it because they know ignoring them means I’ll eventually bake this delicious bread? No one’s willing to admit anything, so I guess we’ll never know.

Now, I’ve already shared our family banana bread recipe on this blog, and let me tell you, it’s a keeper. But, since we moved to a higher elevation, I noticed that the old recipe wasn’t quite cutting it anymore. After some trial and error, I found a version that holds up better and keeps that beloved moist texture we all crave.

So, if you’re living the high life at higher elevations like me [6900ft], or if you’re just looking for a solid banana bread recipe, give this one a go. It may just become your new go-to, too!

Mountain Buttermilk Banana Bread

Elevate your baking at higher altitudes with this moist and flavorful banana bread.

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Course: Breakfast

Keyword: bananna, bread, buttermilk, high-altitude

Prep Time: 17 minutes minutes

Servings: 1 loaf

Ingredients

• 1⅓ C sugar
• ½ C butter, softened
• 2 eggs
• ½ C buttermilk
• 1 tdp vanilla extract
• 2 C all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 3-4 very ripe bananas
• ½ C chopped pecans or mini chocolate chips (optional)

Instructions

• Preheat oven to 350 °F
• Prepare a loaf pan with nonstick cooking spray and set aside.
• Combine the dry ingredients in a separate bowl and set aside.
• Using a stand mixer, beat the butter and sugar together until light and fluffy.
• Add the bananas and eggs, one at a time, until combined. Finally add the buttermilk and vanilla.
• Add the dry ingredients and mix until just combined.
• Fold the pecans (or chocolate chips) into the batter and pour into the prepared loaf pan.

  Bake for 1 hour or until the sides pull away slightly from the pan.
• Remove from the oven and run a knife along the edges to release. Cool 15 minutes before turning the bread out onto a sheet of foil. Wrap and let cool until ready to serve.

Notes

If you’re looking to share your banana bread more easily, try baking it in an 8×8 square pan instead of a loaf pan. This way, you get more evenly-sized serving pieces that are perfect for sharing!