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. 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.

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

Quick Breads

Buttermilk Banana Bread Recipe

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

4.67 from 329 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 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

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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