Two Peas and Their Pod

Buttermilk Banana Bread

Buttermilk Banana Bread

I am always trying to find new uses for brown bananas and buttermilk. I always seem to have an abundance of these two ingredients. Josh doesn’t like bananas, but I still buy them in large bunches. I have good intentions to eat them, but they always turn on me too quickly. I also buy the large container of buttermilk because it is a better deal. I usually use the little bit I bought it for and wait until it is about to expire, then everything we eat involves buttermilk. Last week I was thinking of ways to use up bananas and buttermilk and decided to bake Buttermilk Banana Bread.

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. I made a medium size loaf and a mini loaf. We sampled the mini loaf and gave away the large loaf to our friends.  I knew we would want to sample it, so I figured it would be better to have our own loaf than to give away a loaf with a few missing slices:)

If you are pondering what to do with the overripe bananas on your counter and the buttermilk in your refrigerator, make Buttermilk Banana Bread. Your house will fill with a wonderful aroma and you will have a tasty snack or breakfast to eat.

Buttermilk Banana Bread

Cook Time: 50-55 minutes


1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons 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


1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like. I used a mini loaf pan and a 8 1/2 X 4 1/2 loaf pan. You can also make banana muffins with this recipe, if you wish. Set pans aside.

2. In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla until the batter is well mixed.

3. Add in the flour, baking powder, salt and soda. Mix until well combined. Divide batter into greased and floured pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

4. Let bread cool on a wire rack for 15 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.

Recipe adapted from Mel's Kitchen Cafe

If you like this Buttermilk Banana Bread, you might also like:

Banana Bread with Cinnamon Sugar Topping from Two Peas and Their Pod
Chocolate Peanut Butter Banana Bread from How Sweet It Is
Banana Almond Snack Cake from Family Fresh Cooking

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184 Responses to “Buttermilk Banana Bread”

  1. Pudding Pie Lane — February 26, 2011 @ 1:06 pm

    I don’t think that you need to like bananas to like banana bread! It just makes the cake really moist and have a fudgy texture – perfect! The addition of buttermilk is genius :)

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  4. melody — March 28, 2011 @ 10:25 pm

    This is perfect! I always have brown bananas in my freezer and I’ve got the big container of buttermilk in my fridge at the moment. Thanks!!

  5. Marielle — July 15, 2011 @ 2:38 pm

    I had six very very overripe bananas so i doubled the recipe and made these into muffins instead.

    I LOVE the texture in the muffins. It’s chewy and more cake like than anything. :)

    It was far too sweet though. I was looking at the amount of sugar before i put it in the mixer and thought that those measurements couldn’t be right. So i took out a half cup and thought that would do the trick. But it didn’t, it was still really sweet.
    I think next time i’ll use less sugar and maybe half that portion with brown sugar and white sugar so i can have more flavor.

    I still felt like it was missing something so i added nutmeg. I think i’ll add a little bit of cinnamon as well. I just can’t imagine banana bread without cinnamon. hehe. I know i won’t be able to keep that awesome pale color but at least there will be more flavor. :)

    I baked these muffins at 350 degrees F for 20 minutes, the inside was perfect, but i didn’t get that nice golden crust i was hoping for. So i think it would be better (just for muffins) to increase the temperature to 375 degrees and lower the time to about 15 mins.

    I’m really happy i found this recipe. Thank you so much for posting this. :)

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  7. Menolly07 — August 1, 2011 @ 4:42 pm

    I made this yesterday. I used a cake pan because it seems to last longer when I put it out for snacking. I just reduced the bake time to about 40 minutes. It was the most moist, flavourful banana bread I’ve ever made. There wasn’t any of the dry outer crust that I usually get in my other recipes, and it wasn’t too sweet. I stuck a slice in the toaster over to crisp up a little more and had it with cream cheese for breakfast. Seriously tasty!

  8. Two Peas — August 1, 2011 @ 4:48 pm

    Great idea to use a cake pan. Glad you liked it!

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  12. Francesca — November 21, 2011 @ 11:24 am

    I made this bread on Saturday and it was AMAZING! I added a 1/2 cup of blueberries and pecans. Just lovely!

    Luckily I took one last look at the recipe because I had put all the batter in one 8 1/2 x 4 1/2 pan and popped it in the oven. What a disaster that could have been! I quickly pulled the bread out of the oven and removed some batter to put into 2 mini round cake pans.

    Will certainly make this again!!!! Such a classic!

  13. Two Peas — November 21, 2011 @ 9:20 pm

    Great additions! Glad you liked the bread!

  14. Jessica — December 3, 2011 @ 10:25 am

    I just made these for for breakfast for my girls, but I made them as mini donuts and added peanut butter frosting to the not breakfast half of batter. They are great. This is the best tasting banana bread I have ever had.

    I baked at 350 for 12 min. Girls were litterally lined up waiting for each batch to cool. (I only have one pan to be able bake 12 at a time.) They said it is a keeper!

  15. Two Peas — December 3, 2011 @ 11:17 am

    Love the idea of making mini donuts. So glad you enjoyed the recipe!

  16. Debra Harrison — December 12, 2011 @ 8:46 am

    Buttermilk; freeze leftover buttermilk in 1/2 cup portions laying flat in freezer bags. I don’t like to drink it, but it’s great for baking. It will be in your freezer when you need it.

  17. Two Peas — December 12, 2011 @ 9:08 am

    Thanks for the tip!

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  20. This bread is DELICIOUS! I made it for my twins, but I ended up eating most of it. Whoops. I wrote about it in my blog, would love some visitors!

  21. Carlie — January 28, 2012 @ 3:38 pm

    Maria, I had to let you know this is now my go-to banana bread recipe and I make it all the time! I sub canola oil for the butter and it still turns out great! Thanks so much :)

  22. Debbie — January 28, 2012 @ 6:40 pm

    I continueously try new banana bread recipes and this is one of the best. I added walnuts.

  23. Two Peas — January 29, 2012 @ 1:13 pm

    Thanks! It is one of my favorite recipes as well.

  24. Ashley — February 17, 2012 @ 10:45 am

    Thank you for this great recipe! I whipped it up last night while making dinner and it turned out fantastic! It had great texture and flavor and was very moist! I had everything in my kitchen for it already so that was even better! I just recently discovered your blog and have two of your recipes on the menu for next week (the Vegetarian Quinoa Chili and Baked Polenta Pie) so I’m looking forward to trying both! :)

  25. Ashley — February 17, 2012 @ 10:47 am

    One question….do you think subbing applesauce would work for this instead of the butter? I have done that with cakes and cupcakes before, but didn’t know if it would change the texture/consistency of the banana bread.


  26. Two Peas — February 17, 2012 @ 12:39 pm

    Glad you are enjoying our recipes!

  27. Two Peas — February 17, 2012 @ 12:40 pm

    I haven’t tried the recipe with applesauce. Maybe start with half applesauce and half butter and see how it goes. Let me know!

  28. Liss — February 20, 2012 @ 3:49 pm

    Did you know that if you separate your bananas at their tops when you buy them, they ripen slower? I live in a really hot, humid climate and i could never keep on top of my bananas ripening. Though since I started separating them we almost always get them eaten.

  29. Two Peas — February 20, 2012 @ 4:49 pm

    Thanks for the banana tip!

  30. Jeanne S — February 23, 2012 @ 10:08 am

    Banana bread is a favorite around here. I come from a long line of banana haters (such a harsh word), but I will still eat banana bread. When I make b.b.. I even leave a few chunks of banana in the mix. Banana bread is alway great dipped in an egg mixture and made into french toast (make a warm honey syrup) and you have HEAVEN ON EARTH. I’m going to try this recipe with wheat flour and see how it turns out. I’ll post results here and on Thanks Maria (Curt thanks you, too!)

  31. Charity — February 23, 2012 @ 3:38 pm

    Of all the MANY banana recipes posted on Tastespotting today, your bread looks the most divine. Beautiful!!!

  32. Two Peas — February 24, 2012 @ 9:28 am

    Thank you!

  33. steph — February 24, 2012 @ 7:53 pm

    It’s easy to overlook yet another banana bread recipe because there are so many out there, but you must make this one! It is excellent. My top taste testers (husband and sister) said it was one of my best loaves of banana bread. I made this exactly as the recipe states without giving in to the temptation of adding in extra things like cinammon or nuts, and I’m so glad I did. This is a simple, pure loaf of banana bread that will disappear before your eyes.

  34. Two Peas — February 25, 2012 @ 9:17 am

    Glad you liked the bread!

  35. Lyn @LovelyPantry — February 25, 2012 @ 1:29 pm

    I’m in love. Making this TODAY. Brilliant! I love making plain Buttermilk Bread, but THIS? I <3 U xoxoxo lol

  36. Lamchops — February 27, 2012 @ 12:41 am

    Ok, you have to put your ripe bananas into the freezer-whole. Then when you want to make smoothies that include them just take it out & cut off the peeling & waalaa the banana is perfect inside. No further browning & you do not have to add ice when you use frozen fruit. Genious!

  37. Esther — February 27, 2012 @ 7:09 pm

    Holy yes, I’m making this. I adore pound cake, so once you said those words I was sold. This looks sooo moist!

  38. Emmanuelle — March 7, 2012 @ 8:35 am

    I slightly adapted your recipe and made some muffins… just delicious, melting in the mouth! Will post it on my blog tomorrow with a link to yours! Thanks for sharing this wonderful recipe!

  39. Two Peas — March 7, 2012 @ 8:53 pm

    You are welcome! Glad you liked the bread!

  40. Rads — March 12, 2012 @ 2:31 pm

    I can’t wait to try this recipe! Any idea how it would be if i just used 1/2 cup sugar instead of 1?

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