Why You’ll Love This Recipe
This banana bread stands out for its soft, rich texture and balanced flavor. The buttermilk not only keeps the crumb moist but also enhances the natural sweetness of the bananas. It’s easy to make in one bowl, customizable with your favorite mix-ins, and freezes beautifully—making it ideal for meal prep or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Overripe bananas (mashed)
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon (optional)
- Granulated sugar or brown sugar
- Eggs
- Buttermilk
- Unsalted butter (melted and cooled)
- Vanilla extract
Optional mix-ins:
- Chopped walnuts or pecans
- Chocolate chips
- Shredded coconut
Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add sugar, eggs, buttermilk, melted butter, and vanilla. Stir until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in any optional mix-ins if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf, serving 8–10 slices. Total time is about 1 hour and 10 minutes—10 minutes for prep and 50–60 minutes for baking.
Variations
- Use half whole wheat flour for a slightly heartier texture.
- Swirl in a tablespoon of peanut butter or Nutella before baking.
- Top with a sprinkle of coarse sugar or chopped nuts before baking for extra crunch.
- Make banana muffins by dividing the batter into a muffin tin and baking for 18–22 minutes.
- Add a cream cheese swirl for a rich, tangy layer.
Storage/Reheating
Store banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap slices individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
FAQs
Can I use frozen bananas?
Yes, thaw them completely and drain excess liquid before mashing.
Why add buttermilk to banana bread?
Buttermilk adds moisture and a slight tang, helping create a tender and flavorful loaf.
Can I make this without butter?
Yes, substitute with an equal amount of vegetable oil or melted coconut oil.
How ripe should the bananas be?
They should be very ripe with lots of brown spots for the best flavor and sweetness.
Can I reduce the sugar?
Yes, reduce by up to ¼ cup depending on how sweet your bananas are.
What if I don’t have buttermilk?
Use a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.
Can I add nuts or chocolate chips?
Absolutely—chopped nuts, chocolate chips, or dried fruit make great additions.
Why did my banana bread sink in the middle?
This may happen if it’s underbaked or the batter was overmixed. Make sure to check for doneness with a toothpick.
Can I make mini loaves?
Yes, divide the batter between mini loaf pans and reduce the baking time to 25–35 minutes.
How do I keep the bread moist?
Don’t overbake it, and store it in an airtight container once fully cooled.
Conclusion
Buttermilk Banana Bread is a timeless recipe with a tender, flavorful crumb that’s both easy to make and deeply satisfying. Whether enjoyed warm out of the oven or sliced for days to come, it’s a classic that never goes out of style—and with buttermilk in the mix, it might just be your new favorite version.
PrintButtermilk Banana Bread
Buttermilk Banana Bread is a soft, moist, and flavorful loaf made with overripe bananas and tangy buttermilk. It’s simple to make and perfect for breakfast, dessert, or snacking any time of day.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 overripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3/4 cup granulated sugar or brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Optional mix-ins: 1/2 cup chopped walnuts or pecans, chocolate chips, or shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add sugar, eggs, buttermilk, melted butter, and vanilla. Stir until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Add dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in optional mix-ins, if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use half whole wheat flour for a heartier texture.
- Swirl in peanut butter or Nutella for added richness.
- Top with coarse sugar or chopped nuts for a crunchy finish.
- Make muffins by baking in a muffin tin for 18–22 minutes.
- Add a cream cheese swirl for a tangy contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
