Buttermilk Banana Bread

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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

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!

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.

If you like this Buttermilk Banana Bread, you might also like:

How to Make Buttermilk Banana Bread


Buttermilk Banana Bread Recipe

This is the BEST banana bread recipe! Everyone LOVES it!
4.84 from 24 votes
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour


  • 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


  1. Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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 Facts
Buttermilk Banana Bread Recipe
Amount Per Serving
Calories 224 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 48mg16%
Sodium 77mg3%
Potassium 114mg3%
Carbohydrates 33g11%
Sugar 18g20%
Protein 3g6%
Vitamin A 290IU6%
Vitamin C 1.1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

banana bread, buttermilk banana bread

Banana Bread Recipe with Buttermilk

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. #bananabread #bananas #bread #quickbread #baking

Maria Lichty

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. This is making me wish I had more than one brown banana downstairs 😉 Looks great! I usually buy more bananas than I need/will use in hopes that they go bad and I can bake with them! You won a giveaway on Itzy’s Kitchen!!

  2. this is so pretty…and it looks so nice and light in comparison to the average banana bread… I can relate all too well to buying-the-bigger-buttermilk-container and then having to deal with it languishing in the fridge! The last time I did that though, I added it into your streusel topped pancakes though…so it was a definite win! 🙂
    cathy b.

  3. That does look great and the cup of coffee/tea in the background is a bff of the bread:)
    I always throw my brown bananas in the freezer for my smoothies!

  4. I love this recipe. We only have buttermilk in quarts around here, and I never use the whole thing. For a while I stopped buying it, and I use dry buttermilk most of the time because I hate wasting most of a container. If I do buy buttermilk, I try to have a bunch of recipes in mind that use it… so this is going on that list!

  5. Get outta my head! I just bought brown bananas at the store yesterday so I could use them with my leftover buttermilk to make banana bread! Lovely choice, Maria-it’s beautiful!

  6. I saw this recipe posted on the Tasty Kitchen blog a while back and tried it right away. It is now my go to banana bread recipe…moist, just the right sweetness…delicious. I have mixed it up by adding nuts or mini chocolate chips.

  7. I never seem to have a use for leftover buttermilk besides pancakes so I rarely buy it and instead mix milk and vinegar when a recipe calls for it. With more uses like these, however, we may end up with a large container of buttermilk! Yum!

  8. I love banana bread and the sounds of this recipe.I have the same problem with bananas but before I get to bake with them my boyfriend usually throws them away cause he says I won’t eat them…

  9. Buttermilk keeps bread so nice and moist. Sounds delicious! I always have an overabundance or banana too. Not a bad thing though 🙂

  10. I just love buttermilk…esp in baked goods. I buy the fresh, but I also by the powdered stuff, so I always have it on hand. I am going to give this recipe a go next time I have over ripe bananas in the fruit bowl!

  11. So, I don’t know if you’ve ever heard this- but you can actually freeze buttermilk for future use. Makes it easy to always have it on hand!

  12. Mmm, yum. This looks so light and delicious. I’ve got a new quart of buttermilk in the fridge right now. And it’s nice to know you got this to rise beautifully at high altitude. I’ll definitely try this—maybe as muffins.

  13. I’m not a big fan of banana bread, but my sis looooves it and she’s visiting, so I can’t wait to make this for her! Thanks!

    P.S. Have you ever tried buttermilk powder? I have wasted so many quarts of buttermilk, but now I buy the powdered stuff and it keeps (in the refrigerator) for a long time! It works just as well as the real stuff, and you can’t tell a difference at all. It’s made by a company called Saco (http://www.amazon.com/Saco-Cultured-Buttermilk-16-Ounce-Canister/dp/B001E5E2BS) and it’s great.

  14. I had six very very overripe bananas so i doubled the recipe and made these into muffins instead.

    I LOVE the texture in the muffins. It’s chewy and more cake like than anything. 🙂

    It was far too sweet though. I was looking at the amount of sugar before i put it in the mixer and thought that those measurements couldn’t be right. So i took out a half cup and thought that would do the trick. But it didn’t, it was still really sweet.
    I think next time i’ll use less sugar and maybe half that portion with brown sugar and white sugar so i can have more flavor.

    I still felt like it was missing something so i added nutmeg. I think i’ll add a little bit of cinnamon as well. I just can’t imagine banana bread without cinnamon. hehe. I know i won’t be able to keep that awesome pale color but at least there will be more flavor. 🙂

    I baked these muffins at 350 degrees F for 20 minutes, the inside was perfect, but i didn’t get that nice golden crust i was hoping for. So i think it would be better (just for muffins) to increase the temperature to 375 degrees and lower the time to about 15 mins.

    I’m really happy i found this recipe. Thank you so much for posting this. 🙂

  15. I made this yesterday. I used a cake pan because it seems to last longer when I put it out for snacking. I just reduced the bake time to about 40 minutes. It was the most moist, flavourful banana bread I’ve ever made. There wasn’t any of the dry outer crust that I usually get in my other recipes, and it wasn’t too sweet. I stuck a slice in the toaster over to crisp up a little more and had it with cream cheese for breakfast. Seriously tasty!

  16. I made this bread on Saturday and it was AMAZING! I added a 1/2 cup of blueberries and pecans. Just lovely!

    Luckily I took one last look at the recipe because I had put all the batter in one 8 1/2 x 4 1/2 pan and popped it in the oven. What a disaster that could have been! I quickly pulled the bread out of the oven and removed some batter to put into 2 mini round cake pans.

    Will certainly make this again!!!! Such a classic!

  17. I just made these for for breakfast for my girls, but I made them as mini donuts and added peanut butter frosting to the not breakfast half of batter. They are great. This is the best tasting banana bread I have ever had.

    I baked at 350 for 12 min. Girls were litterally lined up waiting for each batch to cool. (I only have one pan to be able bake 12 at a time.) They said it is a keeper!

  18. Buttermilk; freeze leftover buttermilk in 1/2 cup portions laying flat in freezer bags. I don’t like to drink it, but it’s great for baking. It will be in your freezer when you need it.

  19. Maria, I had to let you know this is now my go-to banana bread recipe and I make it all the time! I sub canola oil for the butter and it still turns out great! Thanks so much 🙂

  20. Thank you for this great recipe! I whipped it up last night while making dinner and it turned out fantastic! It had great texture and flavor and was very moist! I had everything in my kitchen for it already so that was even better! I just recently discovered your blog and have two of your recipes on the menu for next week (the Vegetarian Quinoa Chili and Baked Polenta Pie) so I’m looking forward to trying both! 🙂

  21. One question….do you think subbing applesauce would work for this instead of the butter? I have done that with cakes and cupcakes before, but didn’t know if it would change the texture/consistency of the banana bread.


  22. Did you know that if you separate your bananas at their tops when you buy them, they ripen slower? I live in a really hot, humid climate and i could never keep on top of my bananas ripening. Though since I started separating them we almost always get them eaten.

  23. Banana bread is a favorite around here. I come from a long line of banana haters (such a harsh word), but I will still eat banana bread. When I make b.b.. I even leave a few chunks of banana in the mix. Banana bread is alway great dipped in an egg mixture and made into french toast (make a warm honey syrup) and you have HEAVEN ON EARTH. I’m going to try this recipe with wheat flour and see how it turns out. I’ll post results here and on http://www.dancingcarrots.com. Thanks Maria (Curt thanks you, too!)

  24. It’s easy to overlook yet another banana bread recipe because there are so many out there, but you must make this one! It is excellent. My top taste testers (husband and sister) said it was one of my best loaves of banana bread. I made this exactly as the recipe states without giving in to the temptation of adding in extra things like cinammon or nuts, and I’m so glad I did. This is a simple, pure loaf of banana bread that will disappear before your eyes.

  25. Ok, you have to put your ripe bananas into the freezer-whole. Then when you want to make smoothies that include them just take it out & cut off the peeling & waalaa the banana is perfect inside. No further browning & you do not have to add ice when you use frozen fruit. Genious!

  26. I slightly adapted your recipe and made some muffins… just delicious, melting in the mouth! Will post it on my blog tomorrow with a link to yours! Thanks for sharing this wonderful recipe!

  27. Maria, I had to give you a quick update: my Dad requests this banana bread each week, and his little Maltipoo puppy always lets us know she wants a taste too!

  28. This is by far the BEST banana bread ever! I have made it several times since you posted it, and everyone loves it 🙂

  29. How do you think this would taste with some fresh blueberries added? I want to make this, but also have a container of fresh blueberries that need to used before they turn soft. I don’t want to mess with a good thing and this buttermilk banana bread sounds yummy!

  30. Awesome about the blueberries! I just made the buttermilk banana bread today and OH MY WORD, it is DELICIOUS!! SO moist with great flavor … YUM. Please do post the one with blueberry. I will try that version next. 🙂

  31. O*U*T*R*A*G*I*O*U*S!! this is the best Best BEST Banana Bread I’ve ever made! I have to make to give or : ) …… love the little loaf pan that stays at home! I’ve baked with buttermilk for 30 + years but only in the past 5 tried to stay with butter instead of oil for baking! Oh my, this is pure delight to share with others! Thanks for posting! : ) <3

  32. So I know this is an old post, but I just made this recipe- doubled it, actually, and made 12 muffins and 1 loaf. Delicious! I changed it a bit by substituting flaxmeal + water for the second batch’s eggs, and throwing in 1 1/4 cups rolled oats and cutting back on the flour. Plus a sprinkling of chocolate chips AND cinnamon chips! I just can’t resist adding chocolate to anything I bake with banana 🙂

    Thanks so much for this recipe!

  33. I just took the bread out of the oven. Were the measurements correct? The Banana Bread have no flavor, is gummy; and not light at all. What of waste of food in today’s economy, which could have been used for something else. I loved the pictures though.

  34. I made two loaves of this last week. One using the recipe exactly and one I added walnuts and chocolate chips. THE best banana bread I have ever made. Everyone at work was drooling and asked me to make more, more, more!

  35. This is baking in my oven right now and it smells AMAZING! I sprinkled the top with unsweetened coconut, pepitas, sunflower seeds, chia seeds, and a bit of raw sugar too 🙂 Love, love, love your blog!

  36. I cut the recipe in half, and it made 6 muffins – perfect for just me and the husband! Also threw in a few fresh blueberries in the batter. Delicious, thanks for the recipe.

  37. I just made two loaves of this banana bread today and I think it’s the best banana bread I’ve ever eaten! I added walnuts and it was perfect. I had no buttermilk, so added one teaspoon of white vinegar to regular milk and let it sit until a skin formed on top. I believe lemon juice will work also. Since I wanted two loaves I doubled the amount of milk and vinegar as well as the rest of the ingredients.

  38. 4 tablespoons of buttermilk? The recipe sounds good but I can’t see how that little buttermilk imparts much of that tangy flavor.

  39. Just finished making in cupcake tins, cut muffin in half put butter and cinnamon in….. OMG. Put cinnamon in mixture before baking. MAKE THESE.

  40. Funny! I bought a 1/2 gallon of buttermilk when I was doing my Christmas baking. It wasn’t until I got home that I realized my mistake (I wanted a quart), so we had buttermilk everything. I made four batches of buttermilk pralines, 2 buttermilk pies, a loaf of buttermilk bread (I’ll have to try your recipe for banana next time), buttermilk in the mashed potatoes and buttermilk in my potato salad dressing. I used the entire 1/2 gallon and was so proud, as it’s something I’ve never done before! Thanks for sharing!

  41. Believe it or not, I have never, ever purchased or used buttermilk in any of my recipes and I love to bake! I’m curious….does using the 4 tblsp of buttermilk really make a difference….or could you get away with using regular milk?

  42. Just made this! Hubby loved, loved it. So moist and delicious. Followed the recipe exactly. Maybe next time I will add walnuts. This recipe is a keeper. After all, what better way to use overriped bananas.

  43. I made this last night, and it was delicious! I have two family members who don’t like blueberries, so they just picked them out. 🙂

  44. I just made this banana bread today and it’s amazing! The buttermilk really does the trick in this recipe. I made two loaves – one with chocolate chips and one without. Both great. Thanks for the recipe!

  45. What about using coconut milk or almond milk? Anybody done that before? It sounds interesting…. And, you can freeze buttermilk??? Never knew that!

  46. Just made this tonight. Followed recipe exactly, but after tasting battet, it seemed kind of bland, so I mixed in about 1/2 tsp cinnamon. Bread tastes good, but a bit bland. Next time will add 1 tsp vanilla & 1 tsp cinnamon. Walnuts would add flavor, but I don’t care for them in any baked goods.

  47. have been making a wonderful banana bread for years with sour cream; but love cooking with buttermilk, so will try yours. It makes a lovely crumb. Our fave soda bread is made with buttermilk.

  48. Hi! How can you make buttermilk from scratch? In my country, I don’t think stores sell buttermilk in groceries. Thanks!

  49. I was intrigued by the buttermilk ingredient and like banana bread.  I looked at the comments and some one suggested less sugar, which I did about 3/4 of a cup.  Added some toasted walnuts and cinnamon, about 1 teaspoon. The cake was moist and dense.   Not too sweet.  Gr8 receipe.

  50. I have been wanting to make this recipe for weeks; I just could never get around to it until today. It has to be the best recipe for banana bread that I have ever made. I kid you not. Not only was it moist, fluffy and tender, it had a rich buttery crumb (just like yours). I doubled the recipe (minus one banana) and it yielded three huge loaves. I was so impressed with how well it turned out that I gave a loaf to my nex door neighbor. This will be my go-to recipe for banana bread from now on. Thank you!

  51. Did you know you can now, and maybe always could, buy powdered buttermilk? I use a lot of buttermilk but like this recipe only calling for 4 tablespoons in a pinch the powdered would be so convenient. I found it where the Bob Mills specialty flours and such were located in Whole Foods. Just took my banana bread out of the oven, looking forward to it being delicious 🙂

  52. Made the banana bread and it was delicious.  However, the crumbs sunk into the 
    Bread.  Why did this happen?  Very disappointed.

  53. When bananas get overripe and speckled instead of throwing them away, I simply toss them into the Freezer, skin and all.
    The skins will turn black but the insides will be creamy white.
    When ready to bake bread or cake just leave them out for an hour.

  54. I made this today. I will never make another banana bread. This is IT. Amazing! I didn’t have buttermilk, so I used plain kefir. Amazing. Simply amazing. Did I mention amazing?

  55. I put all bananas that are too ripe in the freezer so I’m always ready to make banana bread that everyone loves,
    Freezing then thawing the bananas gives them a syrupy texture that makes the loaves so moist! I also put pecans in the bread ! I will try your s also ! THANK YOU !

  56. How long you have to bake if you use mini loafs? It’s probably not the same time as when you use regular ones.

    1. Hi Yelena – The batter should fit nicely into three 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350º for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

  57. Found this recipe when I was trying to use up some buttermilk. Threw in some big walnuts, this bread was delicious! Great for breakfast, or late in the day with a cup of tea. Another hit with family and friends…..especially my Mom! Thank you again for another fabulous recipe! So happy to have found “Two Peas and their Pod.”

  58. I have baked banana bread for over 30 years and this one with buttermilk is the absolute best . Although I prefer not to use over ripe bananas, excellent recipe.

  59. This is, by far, the best banana bread recipe I have ever made. It is moist, has a great flavor and a crisp, buttery crust. I have given this as gifts during the holidays and everyone raves about how great it is. Make extra, because it disappears fast!

  60. My daughter and I made this banana bread. It was so good. Followed the recipe, but only had 2 bananas, it still was delicious. Thanks.

  61. 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.

  62. 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!

    1. 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.

  63. 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!

  64. 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!

  65. 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!

  66. 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!

  67. 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.

  68. 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

  69. 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 

  70. 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.

  71. 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. 🙂

  72. 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! 

  73. 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!

  74. 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!

  75. 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!

  76. 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!

  77. 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 ❤❤❤

  78. 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.

    1. Uh oh one muffin is still gooey in the middle. Tastes like warm banana pudding. Yummy though.

  79. 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!

  80. 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!

  81. 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?

  82. 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!!

  83. 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!!

  84. 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.

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