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.
Banana Bread with Buttermilk
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.
If you like this Buttermilk Banana Bread, you might also like:
- Best Banana Bread
- Chocolate Chip Banana Bread
- Whole Wheat Banana Muffins
- Chocolate Banana Bread
- Salted Caramel Cashew Banana Bread
- Zucchini Banana Bread
How to Make Buttermilk Banana Bread
Snack
Buttermilk Banana Bread Recipe
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour
- Cuisine
- American
- Servings
- 12
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 9x5-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!
Keywords
banana bread, buttermilk banana bread
I have always used my fail safe receipe for banana bread, but found this one and decided to give it a try. I made a very large batch and, after trying it right out of the oven, I feel confident that when I give this as a gift as intended, it will be enjoyed as much as I enjoyed it.
YUM! Need to get my hands on a loaf ASAP
Although my family loves my banana bread, YOUR banana bread looks amazing and just the way I like it: light in color and super moist! Your images are stunning! Can’t wait to try it!
Do you use metal or glass loaf pans?
I used glass and it took longer to bake. I researched it and apparently you want to use metal for breads. The article I read said it takes less time and a lower temp, but that’s not what I found. Next time I’ll use metal.
Is this bread freezable after being baked?
HI Maria!
I made this moist and wonderful bread this weekend.The whole family loved it.
My banana bread always come out flat with a dip down the center! I use buttermilk and baking soda. Any ideas? Could my loaf pan be too big? Thank you!
I make recipe similar to this, but not identical. Mine does not have the baking powder in it. My banana bread always comes out dark brown around the edges and sides no matter what. I don’t use cinnamon and I don’t use brown sugar. Your banana bread is the only banana bread I have seen come out perfect. Please let me know what type of pan you use. Thank you!
Do you have a dark pan? Use a lighter pan.
I use an aluminum 9 x 5 pan I bought from Williams-Sonoma that’s supposed to be good. It’s not dark. Just wondering what type of pan you use? how far up the pan do you fill the batter? Halfway , two-thirds of the way? The recipe I make that is similar to yours fills my 9 x 5 pan up about 2/3 . I’ve never had a banana bread come out with such a light color as yours and I would like to have that happen to mine! Thank you for getting back to me so quickly!
Made the bread last night. For the first time ever I had a banana bread that was cooked evenly through and through without being dark around the edges and light on top. Thank you for this delicious recipe!
DELICIOUS!! THANKS FOR THE RECIPE!
Made this tonight and it’s totally fabulous (even the batter was awesome). Added in 1/2 cup of mini chocolate chips and sprinkled a little raw sugar on top.
Easy PeasyI added cranberries to one of ours yummy! Great homemade recipe my 10 year old and i made it together besides oven he could practacly have made it himself
This sounds amazing and I am going to cook this tonight.
This was the best banana bread ever, fine crumb and very moist. Will be my new go to recipe for banana bread. Making another loaf today. Yum
I’ve tried your recipe with bananas and it’s delicious. I have a lot of extra peaches right now. I just tried your basic recipe with peaches instead of bananas. I coarsely mashed 3 pealed, chopped peaches to get about one and a half cups of peaches. I added an extra quarter cup of flour and I reduced the buttermilk to 1/8 of a cup. I also added a quarter teaspoon of cinnamon. I tasted it after it had cooled about half an hour so it was still warm . It is delicious. Thank you for the basic recipe.
I just love that this banana bread is NOT brown! It’s a beautiful loaf. Thank you!
We buy powdered buttermilk. Buttermilk does last a long time, but I wasn’t using it quick enough. Powdered lasts forever. You can reconstitute it if your recipe calls for liquid. It’s by Saco.
I have not made this recipe, it’s so light in color I’m worried my hubby won’t like it. But with all the positive reviews I really think I will. 🙂
I made this recipe for the first time and enjoyed it. My family ate a second slice.
Glad you liked it!
This has become my go to recipe..so moist. Thank you for sharing. Made a triple batch today..some to give away.
Made this! Was delicious.
So good! Have made some of the other banana breads on this site (which are all excellent) just happened to have bananas and buttermilk. Kids and I gobbled it up. A definite must make!
Glad you loved it!
Woah I never would have thought about doing a buttermilk banana bread, this looks awesome!
I bet the tangy flavor is a nice balance to the traditional sweet banana notes found on other recipes.
Thanks for sharing!
I LOVE this recipe. I’ve made it quite a few times and substituted organic coconut sugar for granulated and topped the bread with minced coconut… this time I cut the sugar in half and added date crystals… yum!
It IS by far – BY FAR – the best banana bread recipe on Earth! I found it first when we had one child a while ago. Since then, we added 3 more children and I have made banana bread following several different (also great) recipes over the years (once even accidentally your other banana bread recipe), but everyone knew right away it was not THIS ONE! 😀
Just sooo simple and sooo delicious! Also as muffins!
I wonder if i could substitute half of the flour with whole wheat?
Update. I did use half whole wheat flour and it was delicious! Thank you for the recipe! I’ve never used buttermilk in Banana Bread before, so yummy and such an excellent way to use it up!
I used the exact the same recipe and added walnuts, raisins and topped it with chocolate chips. It was the best I’ve ever baked ❤❤❤
Can you use liquid whey instead of buttermilk??????
Great basic recipe for banana nut bread but soooooo sweet. Made into 12 muffins and baked at 350 degrees for 20 minutes. Added some cinnamon to the batter and pecans and a bit extra vanilla. Next time will have to reduce sugar and add a ton of spices.. maybe cinnamon nutmeg and ginger.. because the overwhelming flavor is sugar. But there will be a next time! Great way to use up bananas.
Uh oh one muffin is still gooey in the middle. Tastes like warm banana pudding. Yummy though.
Made this today for our after dinner dessert and it was so delicious!! Very moist and soft! Will be making another for my parents! Thank you for the recipe!
So very good! I love nuts in my baked breads like this, so added 1/2 cup chopped pecans. I can’t help but stealing a sliver off everytime I walk by, it’s that good!
Hello,
Instead of adding the eggs with the wet ingredients, will creaming the eggs until light and fluffy help create an airier and fluffier texture?
I haven’t tried this method, let me know if you try it!
I made this for the first time today. I used coconut oil instead of butter and 1/2 white 1/2 brown sugar, also added chopped cashews to the batter. I mixed up a topping using 2 TB melted butter, 1/4 cup brown sugar, 3 TB flour and 1/3 cup chopped cashews, sprinkled on top of the batter and baked. Oh my! Hubby and I both think it’s the best Banana bread we’ve ever had! Delicious!!
I’ve just made this version of a classic and it’s fabulous!! Even using a buttermilk substitute, it’s probably one of the better ones I’ve made so far!!
made this bread this evening super fluffy with alot of flavor my favorite!
I was looking for a different version than I am used to for Banana Bread and found this recipe. The texture, the color and taste came out really well. Thanks for sharing the recipe.