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. 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!
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
- Best Banana Bread
- Chocolate Chip Banana Bread
- Chocolate Banana Bread
- Banana Nut Bread
- Peanut Butter Banana Bread
- Zucchini Banana Bread
How to Make Buttermilk 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!
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Thanks for Sharing!
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.
This is my third time using this recipe. Any baked goods with buttermilk is a favorite in our home. Delicious and moist every time. Freezes beautifully! Thank you for sharing.
You are welcome! Glad you loved the bread!
From a Georgia boy: This is the absolute BEST banana bread recipe I’ve ever tried. Thirty years of trying various recipes, with a usual dry loaf as the result, but NOW I am tasting a moist, delightful loaf every time I use your recipe. Thanks and God Bless!
p.s. I believe the secret is: the buttermilk.
Wonderful mix
Wonderful mix to develop a very tasty product.
Haven’t made it yet but olan to. Just an fyi – Ben Starr on youtube said you can add milk to buttermilk when its almost gone. The leave it on the counter for a day or until it thickens. that put infrig. You will never have to buy buttermilk again.
Moist and DELICIOUS!
in the video look like there was less than you 1/2 cup butter
This was my first time making the buttermilk version of your banana bread. My family loves this bread and are begging me to make it again! Thank you, it will be a staple!
I love this recipe. So easy, virtually fail proof and that is from someone who is an extremely inconsistent cook This is my third time making it and it has been perfect each time. Thank you for such and easy yummy recipe.
This is what I call REAL Banana Bread. This recipe is the best. We are so tired of the brown sugar/walnut recipes so I thought I’d try this recipe since I had buttermilk. The crust and sides steal the show. I’m sure I’ll be baking this again this week. Delightful and delicious. Thank you for a great recipe.
also excellent with pecans (toasted or not) mixed in the batter, and with a strussel topping (with or without pecans)
I bake a lot and especially banana bread but this recipe is absolutely the best. Tasteful, moist and beautiful. A winner.
This is by far the best banana bread I’ve ever had. Tbh I don’t even like banana bread but had bananas that needed to be used or froze. I didn’t have buttermilk but made my own with vinegar/whole milk. Doubled the recipe. So good that I had two pieces! I love two peas & their pod recipes, so I’m not surprised.
Absolutely a very easy and delicious recipe. Thanks for sharing!
I use banana yogurt instead of buttermilk and it comes out tasty and moist.
I have tried many banana bread recipes and this is the best!! It’s my absolute favorite. I will be making it often. Thanks for sharing.
This is amazing!! Thank you!
Soooooo moist and delicious!!! It will be my go to recipe now. Thanks so much!
Hi! How long can you freeze this banana bread for? Thank you!
If you wrap it in plastic wrap and foil, it should stay fresh for 3 months in the freezer.
I’ve seriously never had better banana bread! Super lightly banana flavored, light and moist, the buttermilk makes it decadent and buttery. I paired it with a fresh batch of homemade cultured butter. Eat is warm or cold, but best warmed with butter! I will always make this recipe now…