Looking for a banana bread that stands out? This Buttermilk Banana Bread is soft, moist, and full of flavor thanks to the simple addition of tangy buttermilk. It’s quick to make, perfect for using up ripe bananas, and always comes out with that bakery-style taste everyone loves.
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This Buttermilk Banana Bread is soft, moist, and full of flavor thanks to the simple addition of tangy buttermilk. It’s one of the easiest ways to use up ripe bananas and makes the perfect breakfast or snack.
I love baking with bananas, from banana bread muffins to banana bread cookies, but this version with buttermilk has that extra tender crumb and subtle tang that makes it truly irresistible.
Why you'll love this recipe
Ingredients You Need
- Butter: Unsalted butter gives a rich flavor and a soft crumb.
- Sugar: A mix of white and brown sugar for sweetness and moisture.
- Eggs: At room temperature for better mixing.
- Buttermilk: Adds tang and keeps the banana bread extra moist (see notes for substitutions).
- Bananas: Use overripe bananas for the best flavor and texture.
- Flour: All-purpose flour, or swap with whole wheat or gluten-free.
- Baking soda: Helps the bread rise (can be replaced with baking powder).
- Vanilla & salt: Boost the flavor.
- Cinnamon: Optional, but adds warmth (pumpkin pie spice works too).
How to Make Buttermilk banana bread
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Mash the ripe bananas in a medium bowl with a fork or potato masher until smooth but still slightly chunky. These mashed bananas are the base of your buttermilk banana bread.
In another bowl, beat the softened butter with granulated sugar and brown sugar. Use an electric mixer on medium speed for about 2 minutes, until the mixture is light and creamy.
Add the eggs and vanilla extract, then mix again until fully incorporated. This creates the rich base for your buttermilk banana bread batter.
Add the buttermilk and mashed bananas to the bowl, then mix until smooth and well combined.
Gently fold in the all-purpose flour, baking soda, salt, and cinnamon (if using). Use a spatula and mix only until the buttermilk banana bread batter is just combined—don’t overmix.
Preheat the oven to 350°F (180°C). Line a 10-inch (25 cm) loaf pan with parchment paper or lightly grease with butter or cooking spray.
Pour the banana bread batter into the prepared pan and bake for 45–55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the buttermilk banana bread cool in the pan before transferring to a wire rack. Slice into 10 pieces and enjoy warm or at room temperature.
Serving Suggestions
- Classic with butter: Simple and delicious on a warm slice.
- Cream cheese spread: Adds a rich, tangy topping.
- Fresh fruits: Pair with strawberries, blueberries, or banana slices.
- Nut butter: Almond, peanut, or your favorite nut butter.
- Cinnamon sugar: Sprinkle on top for a sweet spiced crust.
- Maple syrup drizzle: A touch of extra sweetness.
Tips for this recipe
Storage and freezing
- Room temperature: Keep banana bread in an airtight container for 3–4 days. Refrigerate up to 1 week.
- Freezer: Slice and store in a freezer-safe box or bag for up to 3 months.
- Defrost: Thaw at room temperature or use the microwave defrost setting.
Variations & Substitutions
Recipe Questions
What does buttermilk do to banana bread?
It adds acidity that tenderizes the crumb and makes the bread extra soft and flavorful.
Can I use regular milk instead of buttermilk?
Yes, but you’ll miss the tangy flavor. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a quick substitute.
How ripe should the bananas be?
Use overripe bananas with brown spots for the best sweetness and flavor.
How do you keep banana bread moist?
Wrap it tightly in plastic wrap or store in an airtight container to keep the moisture in.
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I hope you enjoy this Buttermilk Banana Bread recipe. If you try it, don’t forget to leave a comment and a star rating—I’d love to hear how it turned out for you. Happy baking!
Print
Buttermilk Banana bread
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
Description
Easy buttermilk banana bread recipe for an ultra moist and tasty bread (for a 10 inch / 25 cm loaf pan) 10-12 slices
Ingredients
- 115 g (1 stick) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 50 g (⅓ cup) brown sugar
- 3 bananas (about 350 g), mashed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 120 ml (½ cup) buttermilk – see notes for substitutes
- 200 g (1⅓ cups) all-purpose flour
- 1 teaspoon baking soda
- 1 pinch of salt
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line or grease a 10-inch (25 cm) loaf pan.
- Mash the ripe bananas with a fork until mostly smooth, leaving a few small chunks.
- In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar for 2–3 minutes, until light and creamy.
- Add the eggs and vanilla extract, then beat again for 1 minute.
- Mix in the buttermilk and mashed bananas until combined.
- Gently fold in the flour mixture with a spatula, just until you have a smooth banana bread batter—don’t overmix.
- Pour the batter into the prepared loaf pan and bake for 40–45 minutes, until golden brown.
- Test with a toothpick inserted into the center: if it comes out clean, the buttermilk banana bread is done; if not, bake a few more minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: Keep your buttermilk banana bread in an airtight container for 4–5 days at room temperature, or freeze up to 3 months.
Tips & Substitutions:
- Weigh ingredients with an electronic scale for the best results.
- Make homemade buttermilk by mixing 1 cup milk with 1 tbsp lemon juice or vinegar.
- Replace buttermilk with plain yogurt or sour cream diluted with a little milk.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: bread, cake, Dessert
- Cuisine: american
Nutrition
- Calories: 219
- Sugar: 15
- Sodium: 216
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 59
Very moist banana bread!
Thank you so much for your feedback on this banana bread, which we also like for its moist texture ❤️.
Buttermilk Banana Bread: Excellent recipe & instructions. I especially enjoyed the beautiful photos. The video is very helpful too for detail.
Thanks so much for your care to give such inspiring recipes.