Buttermilk Banana Bread

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

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.

More Banana Bread Recipes

How to Make Buttermilk Banana Bread

Buttermilk Banana Bread Recipe

This is the BEST banana bread recipe! Everyone LOVES it!
4.71 from 154 votes

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

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

Have you tried this recipe?

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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.

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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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  1. I just read a recipe last night for banana buttermilk biscuits last night — and now this — I’m thinking the combination must be amazing!

  2. 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!!

  3. Loving this recipe Maria. I always use yogurt in my baking, but you just reminded me to break out the buttermilk – love the stuff 🙂

  4. 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! 🙂
    love,
    cathy b.

  5. I make buttermilk pancakes and buttermilk waffles. I must try your buttermilk banana bread! I love the stuff!! My BFF drinks it straight from the carton:)

  6. I adore banana bread. I have a recipe to post this week for banana blondies, that came out like a dense, delicious ‘naner bread!

  7. I just bought a huge bunch of browning bananas from the store to bake with – guess I know one thing I can try 🙂 Looks great Maria!

  8. I’m thrilled you liked this bread, Maria! I agree that I’m always looking for ways to use up those past-prime bananas!

  9. 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!

  10. 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!

    1. You can make buttermilk! Add a tbsp. Vinegar or lemon juice to a cup of milk! Let stand for a few minutes!

  11. That is the most moist, delicious looking quick bread I’ve ever seen! What a great idea for leftover buttermilk and brown bananas. This looks delicious, Maria. I could definitely go for a slice for breakfast!

  12. Wow, that looks incredibly moist! I haven’t tried banana bread made with buttermilk but it sure sounds good!

  13. I was so proud of myself for actually using my container of buttermilk last week but now I wish I hadn’t so that I could make this!

  14. We’re on the same wavelength today, Maria! I threw together some impromptu banana buttermilk muffins for some friends who came over this morning. I wholeheartedly agree it’s a match made in heaven.

  15. 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!

  16. that looks so wonderful and perfect!!! i have an entire post dedicated to do with over-ripe bananas. It happens all the time for me 🙂

  17. 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.

  18. 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!

  19. one of the best banana bread I have ever seen…this bread is looking so fresh and inviting, need to give it a shot soon !

  20. Oh Maria! this sounds so good to me right now. Amen to the over abundance of buttermilk and bananas! that is my house every week. Now I know what to do with mine this week 🙂

  21. It definitely looks super moist, with a beautiful crumb. I’ve never tried banana bread with buttermilk, but it sounds like a delightful combination!

  22. Love this recipe, Maria. We make it a lot around here! Your loaves look just beautiful …have a great night!

  23. Hi Maria-This is a gorgeous banana bread. It looks so creamy and moist. I may have to make one for tomorrow morning’s breakfast (these bananas are waiting for me to do something with them:)

  24. Oh too bad, I literally just made some banana bread! Wish I had seen this first. Oh well…. I’ve clipped it for next time….

  25. 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…

  26. There is nothing like banana bread baking in the oven. Your banana bread looks lovely…so light, fluffy, and moist. Wish I could have a slice now. 🙂

  27. Your buttermilk banana bread is just gorgeous! I love how you used buttermilk for the recipe. The banana bread looks sooo moist and flavorful! 🙂

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

  29. This is my favorite banana bread recipe ever!! It is so buttery and smooth and tastes perfect with a cup of coffee or a cold glass of milk. MmmmMM!

  30. 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!

  31. 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!

  32. This looks delicious! I have made lots of banana bread but never with buttermilk… it seems so obvious now! And I’m the same way – always buy the quart of buttermilk but can never seem to use it up in time.

  33. 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.

  34. This bread looks lovely! I often add buttermilk to my banana bread, but it definitely doesn’t turn out as light and fluffy as yours did. I have to try this recipe!

  35. 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.

  36. I don’t think that you need to like bananas to like banana bread! It just makes the cake really moist and have a fudgy texture – perfect! The addition of buttermilk is genius 🙂

  37. This is perfect! I always have brown bananas in my freezer and I’ve got the big container of buttermilk in my fridge at the moment. Thanks!!

  38. 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. 🙂

  39. 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!

  40. 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!

  41. 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!

  42. 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.

  43. 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 🙂

  44. 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! 🙂

  45. 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.

    Thanks!

    1. I haven’t tried the recipe with applesauce. Maybe start with half applesauce and half butter and see how it goes. Let me know!

  46. 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.

  47. 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!)

  48. 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.

  49. I’m in love. Making this TODAY. Brilliant! I love making plain Buttermilk Bread, but THIS? I <3 U xoxoxo lol

  50. 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!

  51. 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!

  52. 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!

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

  54. 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!

  55. This is unlike any banana bread I’ve seen before! It looks so light (but incredibly decadent). 🙂 Want a slice right now!

  56. 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. 🙂

  57. 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

  58. 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!

  59. 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.

  60. 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!

  61. 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!

  62. 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.

  63. 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.

  64. 4 tablespoons of buttermilk? The recipe sounds good but I can’t see how that little buttermilk imparts much of that tangy flavor.

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

  66. 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!

  67. 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?

  68. 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.

  69. 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. 🙂

  70. 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!

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

  72. 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.

  73. 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.

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

  75. 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.

  76. 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!

  77. This is a easy recipe to make more like a banana cake instead of bread recipes I love love it.

  78. 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 🙂

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

  80. 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.

  81. 5 stars
    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?

  82. 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 !

  83. 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.

  84. 5 stars
    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.”

  85. 5 stars
    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.

  86. 5 stars
    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!

  87. 5 stars
    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.

  88. 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.

  89. 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.

  90. 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!

  91. 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!

  92. 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!

  93. 4 stars
    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!

  94. 5 stars
    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.

  95. 5 stars
    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

  96. 5 stars
    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 

  97. 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.

  98. 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. 🙂

  99. 5 stars
    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! 

  100. 4 stars
    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!

  101. 5 stars
    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!

  102. 5 stars
    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!

  103. 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!

  104. 5 stars
    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 ❤❤❤

  105. 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.

  106. 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!

  107. 5 stars
    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!

  108. 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?

  109. 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!!

  110. 5 stars
    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!!

  111. 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.

  112. Do you think this recipe would work using pumpkin instead of banana? And if so, what spices should be added, and would you need additional sugar or brown sugar since pumpkin is not as sweet as banana? Thanks.

  113. I tired this recipe today, I used frozen bananas, and dark brown sugar(packed), and Blue Bonett margarine. It turned out awesome, moist and a bit dark but I figured that s going to happen. One thing I would do differently is to sift the dry ingredients together before adding to the wet ingredients, my flour stayed slightly lumpy even using an electric mixer. Another is, a thin line of possibllly banana at to bottom of the loaf. However there is no distaste, and definitely 3 year old approved! Thanks for sharing!

  114. This a very good banana recipe. Moist and delicious, It is sweet enough to call it a cake. We topped it with toasted, whole walnuts.
    Awesome dessert!

  115. 5 stars
    This is the absolute best banana bread I have ever had. I followed the recipe exactly, except added a few nuts and chocolate chips. The bread came out so moist and delicious. My kids have asked me to make it again tomorrow. This is now my go to recipe when I have ripe bananas and buttermilk to use. Thank you.

  116. 5 stars
    This is the most delicious banna bread I’ve ever had. I cooked in a glass bread pan. I found this method to take a lo ger cook. Time. So worth it though.

  117. This recipe sounds great. Can I substitute gluten free flour with xanthum gum or a one-to-one flour and get the same results?

  118. 5 stars
    Went looking for a Banana Bread using Buttermilk and so glad I found this one!!! Sometimes the simplest is the best. I made another with pumpkin pie spice which was ok but this one won hands down!

  119. 5 stars
    Just delish! I doubled the recipe (we has 5 bananas that were starting to turn) and omitted the walnuts. Also made 1 loaf and 12 muffins. This is so moist and delicious (I made this last night and the loaf is already half gone!)

  120. 5 stars
    Best banana bread ive ever tasted. So fluffy and at the same time moist. Most amazing flavor too. Just perfect.

  121. 5 stars
    So delicious! Following the recipe worked perfectly and the bread turned out to be super fluffy and moist. Will definitely make the bread again!

  122. 5 stars
    We LOVE this recipe! I like baking with butttermilk and I was very excited to try this. We’ve made it several times so far. The only change that I made was reducing the sugar, it is a bit sweet with over ripe bananas, I use 1/4 c. brown and a 1/4 c. granulated sugars.

  123. 5 stars
    I tried making this and. . it was a life-changing moment. (I know it sounds exaggerated but.) I thought I had banana bread making down pat but buttermilk was a game changer. thank you for sharing this recipe!

  124. 5 stars
    Seriously OMG good banana bread. Best recipe ever and I have tried so many. I did put chocolate chips and a dollop of peanut butter in one loaf for my grandaughter. She and her dad consumed most of it in one sitting. Other loaf had sliced almonds added to it for my hubby, who loved his version. Even without any additions, the results are an outstanding, tasty, and nicely textured loaf that I will make forever after! Thank you.

  125. 5 stars
    Amazing recipe! The buttermilk is such a game changer! I prefer the lighter color and the banana bread comes out so moist and delicious! Question though….how long would we have to bake it if we wanted to make these into muffins? Thank you!

    1. You’ll want to halve the time for muffins. Try 20-25 minutes then check to see if you need more time or not.

  126. 5 stars
    Over the past three months I have made this so many times. AND, people always want the recipe when I share a picture on Instagram. My tips…add an extra banana and a pinch less sugar.

  127. Extreamly amazing banana bread. My grandmother has a recipe that is exactly like this one. When she passed away at 73yo I collected her cooking recipes and this one is 98% just like hers. She sometimes added coconut flakes and walnuts. Take away those two things and it’s the same. Thank you for sharing your recipe.

  128. Been making this recipe for a month now. My family loved it!
    First time I saw this recipe, I just scribbled the ingredients on a piece of paper and that’s what I’d been using the whole time. Today I searched the recipe again on Google (because a few friends were bugging me to give them the recipe) and I just realized that I missed the 2 eggs on my list. So the whole time I was making it, I wasn’t putting the eggs but the bread still turned out moist. Lol! I guess it was really the buttermilk that contributed to the moisture.

  129. 5 stars
    I am about to make this for the fifth or sixth time. The first time I made it, we were in the middle of moving. I couldn’t find the bread pans so I used a 9 inch round and it was so good I still use it, though I know where the bread pans are! It is the best recipe. My husband, who usually doesn’t like banana bread, devours it. I will always use this recipe. After Covid is over, I am making many for my adult children whom I miss soooo much. They will love it.

  130. 5 stars
    I’ve tried the chocolate banana bread recipe which I bookmarked, now this is the second recipe to bookmark/save! It was so good and moist! Although it was a tad too sweet for me so I might reduce to half cup sugar next time! Other than that, it was perfecto! Thanks for the recipe!

    1. Sure, stir them in gently. I would toss them in a little flour before stirring them in and I wouldn’t add more than one cup.

  131. 5 stars
    The buttermilk banana bread recipe is the only one I use and have been for over 30 years. My recipe calls for 1/2 cup but regardless, it’s what makes the bread so moist and good.

  132. Can this recipe be used in a bread machine? If so, I’d like to add coconut. At what point would I add the coconut? — Thanks! Kelly

    1. I don’t have a bread machine so I’ve never tried it. If you make other banana breads in your machine, it should be fine. Stir the coconut in after you mix together the dry and wet ingredients. Don’t over mix.

  133. Hi, just an observation about the instructions. I noticed the doubled and tripled recipes have the same wording as the single recipe. Shouldn’t the doubled recipe say to use (2) 9×5 loaf pans and the tripled recipe say (3) 9×5 loaf pans ? Clarity will be much appreciated by novice bakers.

    1. When you choose to double or triple the recipe it only doubles or triples the ingredients. Unfortunately, the technology isn’t there to rewrite the entire recipe. But obviously if you are making more, you will need another pan or two:)

  134. 5 stars
    Can’t believe how great this bread turned out! I’m not the biggest banana bread fan since it’s usually too dense and crumbly. But this banana bread recipe is SO fluffy and soft!! Changed my opinion on banana bread completely! Thanks:)

  135. 5 stars
    I made this as muffins this morning (made 12, cooked for 29 mins). Used 3/4 cup sugar. They were so good and moist! Great recipe, will definitely be making again!

  136. 5 stars
    Your chocolate banana bread is a staple in our house and now this one is too. I didn’t believe the reviews but I can tell you, this is delicious! So simple but so good. It is on the sweet side but not overly so. Really a great recipe. Thank you!

  137. 5 stars
    Delicious! My first two times were amazing but the next time it was very flat and not fluffy might be because I left the batter out for a long time before baking.

  138. 55 minutes just does not seem like enough time for bread at 350. Mine is still batter in the middle. Added 10 minutes and same thing. Even in our other oven, bread has always taken well over an hour as well. Am I doing something wrong?

  139. 4 stars
    It is delicious, especially the “crust”. It is a bit too sweet for my liking so I’ll reduce the amount of sugar next time. But I’ll definitely make ik again!!!

  140. 5 stars
    This is, by far, the most delicious banana bread that I have ever eaten. I think that buttermilk makes everything better. I also think that butter, rather than oil, makes a tastier banana bread.

  141. 5 stars
    I changed it up a bit with pecans brown sugar and maple syrup over the top as a glaze after baking . (Put holes in crispy top with chopstick ) pour glaze in and over top . I also put dates Walnuts pecans & broken bannana wafers inside too. Heavy cinnamon in the glaze . Made it crunchy and sweet .
    I only have a squat But high glass bread pan .
    I had to cook it almost 60 min longer . Worth it

  142. 5 stars
    This was an outstanding recipe. I had 3 overripe bananas which my husband hadn’t eaten and buttermilk from a disastrous Martha Stewart guest chef Tomato Cobbler recipe and wondered how to make use of them. I have made many banana breads in my time but this one is delicious – moist and lovely even with my not very reliable 3 year old Maytag oven. Many thanks. This one I shall be keeping.

    Maurine S.

  143. 1 star
    Let me begin by explaining that I am not inexperienced at baking and always get excellent results.
    Tried this recipe for second time.
    Very disappointing results first time and equally low expectations this time.
    Followed recipe exactly first time and was surprised by the gummy leaden loaf that never seemed to fully cook up fluffy and beautiful.
    Had to add 20 minutes to cook time to get it to set up all gummy.
    Second attempt – Already added 20 minutes to cook time, loaf still raw and liquid on toothpick.
    Added 10 minutes more…
    Anyone care to comment why this is happening?

    1. One additional comment to add, reduced 3 bananas to two and still seems too much and the bread is not cooking well in the center at all.

  144. 5 stars
    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.

  145. 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.

  146. 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.

  147. 5 stars
    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!

  148. 5 stars
    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.

  149. 5 stars
    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.

  150. 5 stars
    I bake a lot and especially banana bread but this recipe is absolutely the best. Tasteful, moist and beautiful. A winner.

  151. 5 stars
    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.

  152. 5 stars
    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.

    1. If you wrap it in plastic wrap and foil, it should stay fresh for 3 months in the freezer.

  153. 5 stars
    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…

  154. 4 stars
    Delicious and moist banana bread. Added my own touch with crushed chocolate bars and walnuts. Definitely a keeper!

  155. This i s the best banana bread recipe out there. Moist, tastey and delicious. It’s my go to recipe.
    I add walnuts or strawberries . Whatever I am in the mood for. I have tried many others and always come back to this one. Look no further. This is the best.

  156. 5 stars
    Love this recipe! Easy to mix with a small mixer instead of my huge kitchenaid.
    I added a cup of chopped walnuts for more flavor. Texture was light looking.
    I ended up leaving it in the oven for an 1 hour and 15 minutes checking after 50 minutes a few times
    as it still had batter on it. I will definitely make it again.

  157. Buttermilk banana bread sound great.I can’t wait to try it , I always make pineapple banana bread. Thank you for the recipe ❤️

  158. 5 stars
    I love this. How long would you cook if you were doing them as muffins instead of loaf banana bread.

  159. 4 stars
    Easy recipe. The bake time listed was WAY off. It stated 50~55 min at 350. My oven is pretty precise. The loaf took 25 more minutes before the loaf was cooke thru. Nothing is more frustrating we’re making a quick bread them to take it out cut into it and find that it is raw or under baked in the middle. Just an FYI. Family loved the finished product.

  160. 5 stars
    I’ve searched for, adjusted and added ingredients to recipes trying to get a moist, delicious banana bread recipe. Well, this is it. Great taste! I can stop the search.

  161. 5 stars
    DELICIOUS!
    I cut the sugar by 1/2, added toasted walnuts, mini semi-sweet chocolate chips and 1 tsp. of cinnamon. Cut time to 40 minutes (convection oven) as I baked 8 mini loaves; came out perfect.
    Highly recommend giving this recipe a try; customize to your particular taste.

  162. 5 stars
    I’ve probably baked this at least a hundred times! It’s our family’s go-to banana bread recipe. I usually make a couple batches at a time and throw one in the freezer for the following week. Just the right amount of sweetness. Always so moist and delicious! A winner for sure!! Thank you for sharing it with us!!

  163. 4 stars
    Although delicious, it did not cook completely in the bottom. I followed the recipe to a “tee”. I cooked it a bit longer too. Any suggestions for next time?