Buttermilk Banana Bread
Updated September 18, 2023
Quick Summary
This easy Buttermilk Banana Bread Recipe always gets rave reviews! Some say it is the BEST banana bread recipe out there. If you have brown bananas and buttermilk to use up, make this banana bread. You won’t be disappointed.
I am always trying to find new uses for brown bananas and buttermilk. I always seem to have an abundance of these two ingredients. I love making chocolate banana bread and my favorite buttermilk drop biscuits, but this Buttermilk Banana Bread recipe is also a favorite. I love that it uses both ingredients!
Buttermilk and bananas are meant to be friends. They team up in this recipe to create a very moist loaf of bread. This banana bread is light in flavor and color. It reminds me of a very moist banana pound cake because of the rich, buttery crumb. It is SO good warm with a little butter. Some say it is the BEST banana bread recipe they have ever made. It is definitely a favorite at our house!
If you are pondering what to do with the overripe bananas on your counter and the buttermilk in your refrigerator, make this easy quick bread. Your house will fill with a wonderful aroma and you will have a tasty snack or delicious breakfast. Banana bread is ALWAYS a good idea.
Table of Contents
Ingredients
- Butter– use unsalted softened butter!
- Granulated Sugar– to sweeten the bread.
- Eggs– use large eggs that are at room temperature.
- Brown bananas– the riper the better! You will need 3 medium sized bananas. Mash them well with a fork!
- Buttermilk– if you don’t have buttermilk, you can make buttermilk by combining milk and lemon juice!
- Vanilla extract
- Flour
- Baking powder
- Salt
- Baking soda
How to Make Buttermilk Banana Bread
- Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until combined.
- Add in the flour, baking powder, salt and soda. Mix until just combined. Pour batter into prepared pan and bake for 50 to 55 minutes or until a toothpick comes out clean.
- Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Let the bread cool completely on the cooling rack. Slice and enjoy!
How to Make Muffins or Mini Loaves
You can make muffins or mini loaves with this banana bread recipe, just reduce the baking time. For muffins, I recommend 18 to 24 minutes. For mini loaves, I recommend 25 to 35 minutes. Every oven is different so check early to be safe. The muffins or bread is done when a toothpick inserted into the center comes out clean.
How to Store & Freeze
Store the cooled bread covered on the counter for up to 3 days.
The bread also freezes well. I always like having a loaf in the freezer for a rainy day…or any day! Wrap the cooled bread in plastic wrap and aluminum foil (or put in a freezer bag) and freeze for up to 3 months. Thaw and slice!
More Banana Bread Recipes
- Best Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Banana Bread
- Banana Nut Bread
- Peanut Butter Banana Bread
- Zucchini Banana Bread
Buttermilk Banana Bread Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed brown bananas (3 medium sized bananas)
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
- In the bowl of a stand mixer or by using a hand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until combined.
- Add in the flour, baking powder, salt and soda. Mix until just combined. Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Let the bread cool completely on the cooling rack. Slice and enjoy!
Notes
Nutrition
Have you tried this recipe?
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Thanks for Sharing!
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OMG!!!!! Yes! So so moist! I needed to make a double batch and I didn’t have enough eggs. I used 2 eggs and soaked flax seed to the equivalent of 2 eggs. Added a 1/4t extra baking soda and 1t apple cider vinegar. So so good!
The best!
This was so so sweet I couldn’t eat it, super heavy and stodgy too
Delicious! Between our house and my sister’s, it didn’t last long. Will be making again soon.
It never lasts long at our house either:)
This looks so good, but I want to use brown sugar instead of white sugar. Will it work, @maria?
I haven’t tried this recipe with all brown sugar. Maybe start with half and half?? If you try it, let me know!
I have learnt that full on replacements don’t always work. I have replaced the sugar with brown sugar and my banana bread was pretty dry.
Delicious! It loses a star because of the sweetness, its extremely sweet but I cannot fault the flavour and texture. If I do this recipe again ill use less sugar
I’ve made this before and it was wonderful! Wondering if it can be made with self rising flour instead? I plan on making it again today but I have more self rising flour on hand and enough bananas to make two loaves.
I haven’t tried it with self rising flour.
This recipe is a keeper! I loved the flavor the buttermilk added and also that the bread turned out a bight, creamy color rather than the typical grayish brown of traditional banana bread!!!
I am so glad you love the recipe!
Oh my goodness, the best banana bread I’ve ever made! I added a .5 cup of natural crunchy peanutbutter and a cup of dark chocolate chips yum!
So glad you loved it!
Have never been a banana bread fan until this recipe so delicious, so bright so moist I love it I make it routinely
It’s a good one:)
Awesome banana bread. Definitely a go to for me.
Love it
It’s so good!
I have made many different BB recipes over the years, this is my new go-to! I have made about 7 of them and each one comes better than the next! I now freeze my buttermilk in 1/4 cup bags, so I always have it on hand, I cannot see not using the buttermilk for this recipe.
today I added cinnamon, walnuts and semi-sweet chocolate chips on top. Always super moist and sweet, just the way we love it. Its quick, simple & delicious.
Thanks for sharing! Glad you love the recipe!
This is exactly the recipe I was looking for. I added a 1/4tsp of cinnamon just to flavor it a bit and it came out wonderfully.
My husband never liked banana bread until this recipe! I’m currently making a double batch! Yum!
So glad you love this recipe!
This is a great recipe,moist and isn’t as brown. I like it more yellow in color and it is! Highly recommend
Glad you loved the bread.
I’ve made this recipe many times. I’ve tried a couple of other banana bread recipes, but they weren’t nearly as good as this one. I tried to double the recipe once and bake it in a large loaf pan, and it didn’t turn out too good. I’ve had great success with using this recipe with the small loaf pan. Mine loaves look just like the picture that you display.
I am so happy you love this recipe. It’s a keeper!
very moist, is light in color which i like better than most banana breads are dark. Easy, good recipe
I am glad you love this bread recipe!
This is my favorite banana bread recipe. I like to toss some blueberries into the batter. Delicious!
Yum!
excellent. best banana bread ive ever made. everyone loves it.
yay!
Made with gluten free flour, and reduced sugar to 3/4 cup. Added coconut and choc chips for texture. Turned out great!
Yay!
Hi Maria, I haven’t tried this recipe yet, but it looks good. I only have buttermilk powder. Can I add just the powder, or should I make a 1/4 cup batch and use it that way.
Thank you.
PS, I just made your garlic bread recipe…yum
Yes, you can use buttermilk powder to make buttermilk. Use the same amount.
I have used this recipe so many times. Even my husband who doesn’t like banana bread eats this one. Hadn’t used it since my son was diagnosed celiac. I used it today with King Arthur’s measure for measure flour and it was spot on. Also living in Denver, I set my oven to 360 instead of 350 and that worked really well
Oh good! Thanks for sharing!
My sister and I decided to make muffins and folded in about a half pint of lightly floured blueberries at the end. Well, we managed to eat the entire batch! Delicious banana flavor with a fruity pop of blueberry! Making another batch today- gotta use up that buttermilk after all! I will use this recipe anytime I want blueberry muffins from now on!
Love this!
I wasnt sure about this recipe because the ingredients seemed so simple and no spices or nuts but this was the best banana bread i have ever had. I made them into muffins and topped them with a little brown butter frosting I made. The texture of the bread was perfect. Definitely making again.
I am glad you liked the bread.
I’ve tried a few recipes, gonna bake yours this morning. I will let you know once it passes the taste test “Mother” we’ll see….
I love to bake! I have made several banana breads over the years and this is my GO TO! Extremely versatile, and the buttermilk is really the magic here. I can add spices, nuts and chocolate, depending on the occasion or moods. thank you for sharing
It’s such a good one!
This is the best banana bread I have ever made. I add walnuts for texture. I love that it stays a creamy banana color. Thanks for a great recipe
I am so glad you love this banana bread recipe!
You should get a big hug for sharing this recipe! It’s dense, moist and fantastic!
If your feeling adventurous add 2Tbsp of chamomile powder to the dry ingredients and dust honey powder over the top before baking.
Thank you for my go-to banana bread recipe.
I will gladly take a hug:) Thanks!
Absolutely the best banana bread recipe I’ve come across. It is moist, succulent and has the best taste of any bread made in my kitchen.
Yahoo!
very moist, but very sweet, too sweet. I think next time I will add less sugar.