Buttermilk Banana Bread

Soft, moist buttermilk banana bread with a tender crumb, sweet ripe bananas, and a subtle tang that tastes just like a bakery loaf.

This buttermilk banana bread recipe is my go-to when I have overripe bananas on the counter. The buttermilk keeps the loaf extra soft and adds a light tang that balances the sweetness.

It’s a simple banana bread with buttermilk, mixed in one bowl, perfect for breakfast, snacks, or freezing for later.

Why you'll love this recipe

• Moist crumb: Tangy buttermilk makes the banana bread soft and tender.
• Easy batter: Basic pantry ingredients, one loaf pan, no mixer needed.
• Banana flavor: Uses very ripe bananas for a rich, bakery-style taste.

Ingredients for Buttermilk Banana Bread

• Butter – Unsalted, softened.
• Sugars – Granulated sugar and brown sugar for sweetness and moisture.
• Eggs – At room temperature.
• Buttermilk – Adds tang and keeps the loaf moist.
• Bananas – Very ripe, with brown spots.
• Flour – All-purpose (or part whole wheat).
• Baking soda – Helps the banana bread rise.
• Vanilla, salt, cinnamon – For flavor and warmth.

Tips for this recipe

• Use very ripe bananas for the best flavor.
• Weigh the ingredients with a kitchen scale for consistent results.
• Don’t overmix the batter once the flour is added.
• Check early — Stop as soon as the center is set for a moist loaf.

How to Make Buttermilk Banana Bread

Mash the bananas in a bowl with a fork until mostly smooth.

Cream the butter and sugars in another bowl until light and fluffy.

Mix in the eggs and vanilla until combined.

Add the mashed bananas and buttermilk and mix until smooth.

Fold in the flour, baking soda, salt and cinnamon just until you no longer see dry spots.

Pour the batter into a lined loaf pan and smooth the top.

Bake at 350°F/180°C for 45–55 minutes, until a toothpick comes out clean.

Cool in the pan, then on a rack before slicing.

Serving Suggestions

Here are a few simple ways to enjoy a slice of this buttermilk banana bread.

• Warm with butter: Serve slightly toasted with a pat of salted butter.
• Cream cheese spread: Add a thin layer of cream cheese or mascarpone.
• Nut butter: Top with peanut butter or almond butter for extra protein.
• Fresh fruit: Pair with berries or banana slices for breakfast.
• Sweet topping: Finish with a drizzle of honey or maple syrup.

Storage and freezing

• Room temperature: Store in an airtight container for 3–4 days.
• Fridge: Keeps up to 1 week, well wrapped.
• Freezer: Slice, wrap, and freeze for up to 3 months; thaw at room temperature.

Variations & Substitutions

Use this buttermilk banana bread base and switch up the mix-ins to fit what you have on hand.

• Chocolate chip banana bread: Fold in a generous handful of chocolate chips.
• Banana nut bread: Add chopped walnuts or pecans for crunch.
• Double chocolate loaf: Mix in cocoa powder and extra chocolate chips.
• Banana blueberry bread: Stir in fresh or frozen blueberries.
• No buttermilk: Substitute with milk mixed with a little lemon juice or yogurt.

Recipe Questions

What does buttermilk do in banana bread?

It adds acidity, which tenderizes the crumb and makes the loaf soft and moist.

Can I make this banana bread without buttermilk?

Yes. Mix milk with a little lemon juice or vinegar and let it sit a few minutes before using.

How ripe should the bananas be?

Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.

More Banana bread recipes

• Banana oatmeal muffins
• double chocolate banana muffins
• Chocolate chip banana bread
• Walnut banana bread
• Banana bread muffins

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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