Grandma's Banana Bread with Buttermilk

The buttermilk is the secret in this old-fashioned banana bread. Its acidity tenderizes the crumb and reacts with the baking soda for a better rise, while adding a subtle tang that keeps the loaf from tasting flatly sweet.

Unlike quick-stir banana breads, this one starts by creaming butter and sugar together until fluffy. That step beats in air for a lighter, more cake-like texture than the dense, oily versions.

A key technique: add the dry ingredients alternately with the buttermilk, mixing after each addition. Alternating keeps the batter emulsified and smooth, so the loaf bakes up even rather than streaky or tough.

Baking low and slow gives the thick batter time to cook through to the center without the crust over-darkening. Use very ripe, well-speckled bananas for the deepest flavor, and fold in walnuts if you like the crunch.

Chef Tips

• No buttermilk? Sour half a cup of milk with a teaspoon of vinegar, as the recipe notes, and let it sit a few minutes.
• Cream the butter and sugar until pale and fluffy for a lighter crumb.
• Add the flour and buttermilk alternately so the batter stays smooth and emulsified.
• Use the ripest bananas you have; the dark, spotty ones are sweetest.

Variations

• Use pecans instead of walnuts, or leave the nuts out entirely.
• Add a teaspoon of cinnamon or a handful of chocolate chips.
• Bake the batter as muffins and shorten the baking time.