Buttermilk Banana Bread

By Maria Lichty

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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.

Buttermilk Banana Bread loaf sliced with butter.

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.

Buttermilk Banana Bread slice with butter.

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!

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Buttermilk Banana Bread Recipe

This buttermilk banana bread is super moist and easy to make! Perfect way to use up brown bananas!
4.64 from 410 votes

Ingredients
  

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

Store on the counter for up to 3 days or freeze for up to 3 months. 

Nutrition

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
Keywords banana, banana bread

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Maria

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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4.64 from 410 votes (308 ratings without comment)

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Comments

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  1. 5 stars
    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!

    1. I haven’t tried this recipe with all brown sugar. Maybe start with half and half?? If you try it, let me know!

    2. 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.

  2. 4 stars
    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

  3. 5 stars
    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.

  4. 5 stars
    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!!!

  5. 5 stars
    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!

  6. 5 stars
    Have never been a banana bread fan until this recipe so delicious, so bright so moist I love it I make it routinely

  7. 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.

  8. 5 stars
    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.

  9. 5 stars
    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.

  10. 5 stars
    Made with gluten free flour, and reduced sugar to 3/4 cup. Added coconut and choc chips for texture. Turned out great!

  11. 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

  12. 5 stars
    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

  13. 5 stars
    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!

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