This easy Buttermilk Banana Bread is one of those recipes you’ll want to make again and again. It’s incredibly soft, moist, and full of sweet banana flavor. If you have a few overripe bananas and some buttermilk waiting to be used, this recipe is the perfect way to put them to good use.
I always seem to end up with extra-ripe bananas on the counter and leftover buttermilk in the fridge, so this banana bread has become one of my favorite go-to bakes. It’s simple to make, comes together with pantry staples, and never lasts long once it’s out of the oven.
The combination of buttermilk and ripe bananas creates an amazingly tender loaf with a rich, buttery crumb. The flavor is light, the texture is wonderfully moist, and it almost tastes like a cross between classic Buttermilk Banana Bread and a soft banana pound cake. I especially love enjoying a warm slice with a little butter melting on top. It’s a family favorite in our house, and after one bite, you’ll understand why so many people call it the best banana bread they’ve ever made.
Table of Contents
Ingredients
- Butter – unsalted and softened to room temperature
- Granulated Sugar – for just the right amount of sweetness
- Eggs – large eggs, brought to room temperature before using
- Overripe Bananas – the darker the peel, the better the flavor! You’ll need 3 medium bananas, mashed thoroughly with a fork
- Buttermilk – no buttermilk on hand? Stir together milk and a splash of lemon juice and let it sit for 5 minutes
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Baking Soda
How to Make Buttermilk Banana Bread
Step 1: Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan with nonstick cooking spray.
Step 2: In a large mixing bowl, cream the butter and sugar together using a stand mixer or hand mixer until light and fluffy. Add the eggs, mashed bananas, buttermilk, and vanilla extract, then mix until everything is well combined.
Step 3: Add the flour, baking powder, baking soda, and salt. Mix just until the dry ingredients are incorporated—be careful not to overmix. Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Let the banana bread cool in the pan for about 15 minutes. Run a knife around the edges to loosen it, then carefully transfer the loaf to a wire rack to cool completely. Slice and enjoy!
How to Store & Freeze
Keep the cooled loaf covered at room temperature for up to 3 days.
This bread also freezes beautifully — I almost always stash an extra loaf away for whenever a craving hits. Wrap it tightly in plastic wrap followed by a layer of aluminum foil, or slide it into a freezer-safe bag. It keeps well for up to 3 months. Just thaw, slice, and enjoy!
Buttermilk Banana Bread
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup mashed brown bananas 3 medium sized bananas
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
Instructions
- Preheat your oven to 350°F. Coat a 9×5-inch loaf pan generously with nonstick cooking spray and set aside.
- Using a stand mixer or hand mixer, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, mashed bananas, buttermilk, and vanilla extract. Mix until everything is well combined.
- Add the flour, baking powder, salt, and baking soda. Stir until just combined — do not overmix.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Place the pan on a wire rack and cool for 15 minutes. Run a knife along the edges, carefully remove the loaf, and let it cool completely before slicing.
Notes
- The riper the bananas, the sweeter and more flavorful your bread will be. Look for heavily speckled or fully brown peels.
- No buttermilk? Make a quick substitute by combining ½ cup milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Do not overmix the batter once the flour is added — this keeps the bread tender and light.
- Storage: Cover and store at room temperature for up to 3 days.
- Freezing: Wrap cooled bread tightly in plastic wrap and foil, or place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts
- Calories: 224 kcal
- Carbohydrates: 33 g
- Protein: 3 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 48 mg
- Sodium: 77 mg
- Potassium: 114 mg
- Sugar: 18 g
- Vitamin A: 290 IU
- Vitamin C: 1.1 mg
- Calcium: 29 mg
- Iron: 1 mg
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