Buttermilk Banana Bread

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.

Buttermilk Banana Bread Recipe

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. I was able to use up my brown bananas and some buttermilk, WIN!

Buttermilk Banana Bread slice

Bananas & Buttermilk – Yum!

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. Itreminds 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!

You can make muffins or mini loaves with this banana bread recipe, just reduce the baking time. The bread also freezes well. I always like having a loaf in the freezer for a rainy day…or any day!

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.

More Banana Bread Recipes

How to Make Buttermilk Banana Bread

Buttermilk Banana Bread Recipe

This is the BEST banana bread recipe! Everyone LOVES it!
4.91 from 53 votes


  • 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


  • 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!


Calories: 224kcal, Carbohydrates: 33g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 77mg, Potassium: 114mg, Sugar: 18g, Vitamin A: 290IU, Vitamin C: 1.1mg, Calcium: 29mg, Iron: 1mg

Have you tried this recipe?

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If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    I tried making this and. . it was a life-changing moment. (I know it sounds exaggerated but.) I thought I had banana bread making down pat but buttermilk was a game changer. thank you for sharing this recipe!

  2. 5 stars
    Seriously OMG good banana bread. Best recipe ever and I have tried so many. I did put chocolate chips and a dollop of peanut butter in one loaf for my grandaughter. She and her dad consumed most of it in one sitting. Other loaf had sliced almonds added to it for my hubby, who loved his version. Even without any additions, the results are an outstanding, tasty, and nicely textured loaf that I will make forever after! Thank you.

  3. 5 stars
    Amazing recipe! The buttermilk is such a game changer! I prefer the lighter color and the banana bread comes out so moist and delicious! Question though….how long would we have to bake it if we wanted to make these into muffins? Thank you!

    1. You’ll want to halve the time for muffins. Try 20-25 minutes then check to see if you need more time or not.

  4. 5 stars
    Over the past three months I have made this so many times. AND, people always want the recipe when I share a picture on Instagram. My tips…add an extra banana and a pinch less sugar.

  5. Extreamly amazing banana bread. My grandmother has a recipe that is exactly like this one. When she passed away at 73yo I collected her cooking recipes and this one is 98% just like hers. She sometimes added coconut flakes and walnuts. Take away those two things and it’s the same. Thank you for sharing your recipe.

  6. Been making this recipe for a month now. My family loved it!
    First time I saw this recipe, I just scribbled the ingredients on a piece of paper and that’s what I’d been using the whole time. Today I searched the recipe again on Google (because a few friends were bugging me to give them the recipe) and I just realized that I missed the 2 eggs on my list. So the whole time I was making it, I wasn’t putting the eggs but the bread still turned out moist. Lol! I guess it was really the buttermilk that contributed to the moisture.

  7. 5 stars
    I am about to make this for the fifth or sixth time. The first time I made it, we were in the middle of moving. I couldn’t find the bread pans so I used a 9 inch round and it was so good I still use it, though I know where the bread pans are! It is the best recipe. My husband, who usually doesn’t like banana bread, devours it. I will always use this recipe. After Covid is over, I am making many for my adult children whom I miss soooo much. They will love it.

  8. 5 stars
    I’ve tried the chocolate banana bread recipe which I bookmarked, now this is the second recipe to bookmark/save! It was so good and moist! Although it was a tad too sweet for me so I might reduce to half cup sugar next time! Other than that, it was perfecto! Thanks for the recipe!

    1. Sure, stir them in gently. I would toss them in a little flour before stirring them in and I wouldn’t add more than one cup.

  9. 5 stars
    The buttermilk banana bread recipe is the only one I use and have been for over 30 years. My recipe calls for 1/2 cup but regardless, it’s what makes the bread so moist and good.

  10. Can this recipe be used in a bread machine? If so, I’d like to add coconut. At what point would I add the coconut? — Thanks! Kelly

    1. I don’t have a bread machine so I’ve never tried it. If you make other banana breads in your machine, it should be fine. Stir the coconut in after you mix together the dry and wet ingredients. Don’t over mix.

  11. Hi, just an observation about the instructions. I noticed the doubled and tripled recipes have the same wording as the single recipe. Shouldn’t the doubled recipe say to use (2) 9×5 loaf pans and the tripled recipe say (3) 9×5 loaf pans ? Clarity will be much appreciated by novice bakers.

    1. When you choose to double or triple the recipe it only doubles or triples the ingredients. Unfortunately, the technology isn’t there to rewrite the entire recipe. But obviously if you are making more, you will need another pan or two:)

  12. 5 stars
    Can’t believe how great this bread turned out! I’m not the biggest banana bread fan since it’s usually too dense and crumbly. But this banana bread recipe is SO fluffy and soft!! Changed my opinion on banana bread completely! Thanks:)

  13. 5 stars
    I made this as muffins this morning (made 12, cooked for 29 mins). Used 3/4 cup sugar. They were so good and moist! Great recipe, will definitely be making again!

  14. 5 stars
    Your chocolate banana bread is a staple in our house and now this one is too. I didn’t believe the reviews but I can tell you, this is delicious! So simple but so good. It is on the sweet side but not overly so. Really a great recipe. Thank you!

  15. 5 stars
    Delicious! My first two times were amazing but the next time it was very flat and not fluffy might be because I left the batter out for a long time before baking.

  16. 55 minutes just does not seem like enough time for bread at 350. Mine is still batter in the middle. Added 10 minutes and same thing. Even in our other oven, bread has always taken well over an hour as well. Am I doing something wrong?

  17. 4 stars
    It is delicious, especially the “crust”. It is a bit too sweet for my liking so I’ll reduce the amount of sugar next time. But I’ll definitely make ik again!!!

  18. 5 stars
    This is, by far, the most delicious banana bread that I have ever eaten. I think that buttermilk makes everything better. I also think that butter, rather than oil, makes a tastier banana bread.

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