Buttermilk Banana Bread
Looking for the perfect banana bread recipe? You’ve found it! This buttermilk banana bread is delicious with its a wonderful buttery crust!
This banana bread is my all-time favorite of it’s kind.
In fact, it is the only banana bread recipe I’ve made in years.
Unlike the dark-flecked variety of banana bread (which is delicious in it’s own right), this bread is light, both in color and texture, and it has a wonderful buttery crust that is my favorite part.
I’ve played around with the recipe, messing with the amount of sugar/bananas, so check out the notes in the recipe to see what works!
Buttermilk Banana Bread
Ingredients
- ½ cup (113 g) butter, softened
- 1 ½ cups (318 g) sugar (see note)
- 2 large eggs
- 1 cup (about 226 g) mashed bananas, I use about 3 average sized bananas
- 4 tablespoons buttermilk (see note)
- ½ teaspoon vanilla
- 1 ¾ cups (249 g) flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
Instructions
- Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you’d like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
- In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Pour batter into prepared pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Notes
Buttermilk: here is a guide for making your own buttermilk
Sugar: oftentimes, I’ll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!
Serving: 1 Slice, Calories: 263kcal, Carbohydrates: 44g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 52mg, Sodium: 181mg, Fiber: 1g, Sugar: 28g
Recipe Source: from Aunt Marilyn
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Have you tried freezing the finished product? I am planning on making muffins and freezing them for a brunch next week. That is if they last that long… judging by all the comments I think may be making a second batch!
Had some bananas that were getting very ripe so I was looking for a good banana bread. Remembered to check your site first and found this recipe. Absolutely loved it! The texture and taste is a little different from traditional banana bread, which I preferred. My pan is dark so the edges browned a bit (and made sort of a crust), but the taste was incredible! Guess I get to shop for new loaf pans now! Thanks again for another great recipe!
I made this tonight fora Bible study that my husband and I host and it was really delicious! I read the comment about sugaring the pan instead of flouring it and it was a huge bust for the regular loaf size pan. The sugar melted and burned the whole outside if one side of the bread, but I also made a tiny loaf and the sugaring worked great on it because there was lesser cook time I guess. The recipe itself was amazing andmy dough rose nice and dome like when cooked. I added 3 bananas but 4 wouldn’t hurt the bread either. I’m going to try remaking this.. Maybe using some applesauce instead of some of all that butter and definitely for the pan..w won’t be trying the sugaring again!
I dust the pans with cinnamon sugar. So delicious.
Susannah – yes, the Baker’s Joy is right next to all the other cooking sprays/oils. Good luck!
Thanks, Mel! I will be trying this VERY SOON! 🙂 Can’t wait! Do you just get the Baker’s Joy spray in the baking section at the grocery store?
Susannah – I usually take the easy way out and use the Baker’s Joy spray that has grease and flour combined. It is a beautiful thing. If I don’t have that then I simply coat the pan with cooking spray, tap some flour in and around (tapping out the excess) and call it good. As for the bananas, I use any banana that doesn’t have green on it, preferably with a few brown specks. I’m not overly particular and I’ve never browned my own bananas – I just use what I have (as long as they aren’t green!).
This will seem like a silly question, but how do you grease and flour your pans? Also, do the bananas need to really, really ripe? I’ve read other recipes in the past that call for browning bananas. Thanks, Mel!
I made these as muffins and my 15 month old daughter has been enjoying one every day for breakfast…Thanks!!!
Shron – sure! I think nuts would be great.
would you be able to add nuts to this?
I’m with you on the buttery crust – that was my favorite part, too! I made this a couple of days ago – it took several minutes more than yours & it was not a pretty blond color like yours. It was a little too brown around the edges. After reading through the comments I think the issue might be my pan – stoneware? I think I’ll try glass or aluminum next time & see what happens.
Regardless of that, my husband doesn’t care for bananas or banana bread, but he has not stopped raving about this bread! He ate most of the loaf & enjoyed every bite! I don’t know that I’ve ever seen him quite so unexpectedly impressed with a recipe. Made my day! Thanks once again, Mel!
Very good! I have a banana bread recipe that I have been using for years and this one is far better! I like how light and fluffy this bread is!
This was good – but a bit too sweet for my taste. Has anyone tried using some whole wheat or cutting down on the sugar?
I just made the lower sugar/higher banana modification. It turned out great! It’s not too sweet and it is sooo moist. I can’t wait for my kids to come home from school to try it. I think they’ll like the way it looks better than the regular, darker banana breads. This will definitely be my new banana bread recipe to use. Thank you!
Hi there! I’m looking for a banana bread recipe that I can add peanut butter and reese’s cups to. I’m wondering if that work with yours? this recipe sounds great!
Naomi – I’ve never tried that but I think it’s definitely worth attempting. You’ll have to play around with amounts but I’m guessing it should work just fine. Sounds delicious!
This is awesome! I decreased the sugar to one cup and made them as muffins. I got 24 muffins, but I wished I had made them a tad bigger….I had just cleaned my oven and didn’t want them to spill over so I filled them half full…probably 2/3 full is better. They were really moist and yummy. I like the lighter color for a change. Thanks for another winner!
Oh p.s. I swirled a big ‘ole glob of melted chocolate in it…..hmmm I wonder if that’s why is was so crazy delish…. 🙂
I just made this bread the other day and I have to say it is the absolute BEST recipe for banana bread I have ever used!!! I have never been much of a fan and am very particualr about bananas, but it was seriously amazing! I love your blog so much and use your recipes ALL the time!
Oh my, best banana bread I’ve ever made. Its light, buttery and moist! So glad I tried this! I subbed half and half with a tsp of vinegar for the buttermilk. Worked out great!
Wow Mel (and thank you Aunt Marilyn). I wish that I had made two loaves! I had three bananas which were a little too ripe to eat and thought I’d make some bread. Knew that I loved your breads so I came looking here for a recipe and wow, was it delicious! That loaf was rationed out and lasted all of ten minutes (amongst those at my mom’s for Sunday dinner). Better than cake was one comment…and I loved how the top became a little crusty and just perfect–the end piece was so delicious (unlike some breads!) All I know is that I bought more bananas today at the store so that I could make some more since two little slices weren’t enough to satisfy me! Thanks for another great recipe!!! 🙂
Best banana bread ever!!! I’m glad my husband isn’t a fan of banana bread, now I don’t have to share. 🙂
Are you using powder buttermilk or liquid? I have powdered buttermilk and I’m not sure if I should use 4 table spoons of powered or 4 of it converted into liquid…
Ioana – I always use fresh buttermilk. If you use powdered buttermilk, convert it into liquid before using.
Wow, this recipe is so good that eating bananas by themselves seems like a waste. It never seems like bananas last long enough…but now, it’ll feel like they last too long. So yummy! Thanks for the recipe.
I made this this week for my son’s class as mini muffins and made double the recipe so we had some for home too. Figured they’d be around a while since I made a lot but my son who is pretty picky gobbled them down. Love the recipe. Thanks!
The bread is in the oven now. The batter is SO DELICIOUS I can’t wait to taste the actual bread! Thank you so much for the recipe.
Love this recipe. Never used buttermilk in my banana bread and chance would have it that there were both *ripe* bananas and buttermilk in the kitchen. Wonderful results tho mine came out with a darker crust. Probably my pan/oven combo. I mixed it up a little and added a peanut butter cream ribbon on the inside and candied peanuts on the top. Would not have worked without your terrific recipe as a basis. Thanks Melanie!
WOW!!! Just found this site through Two Peas and Their Pod. Love the recipes and will be adding you to my favorties. Paulette
Oh. My. Heavens. These are so delicious! They are sweeter than my regular banana bread recipe (which I love). I also enjoyed the texture and buttery flavor. I made 24 muffins (baking for 30 minutes) and my kids downed them all in minutes! 🙂
This was fantastic. We really enjoyed it.
Okay, so I have been wanting to make this banana bread for awhile now. I was quite nervous when after 5o minutes it was still “wiggly” in the middle. It did take about 10-15 more minutes for it to be done for me. Then, I was anxious to take it out of the pan and it ended up falling apart a bit for me. That was totally my fault, though. I didn’t let it cool enough. So, I put it back together and it looks fine. I just tasted it and boy, is it delicious! I can’t wait for my hubby to come home to taste it! He’s gonna love me….well he already does, but he’ll love me even more!
Mel, can you use thawed bananas from the freezer in this recipe? I always freeze them when they start to get dark, then they get a little watery, interested in how to adjust for that, while still utilizing my fruit!
Brandi – I’ve never used bananas from the freezer that have been thawed in this but I’m guessing it should work just fine and is definitely worth a try! If, after thawing, they have liquid pooling on the plate or wherever they are sitting, I would drain that before smashing them and using them in the recipe.
Thanks for sharing this recipe. I linked back to you when I posted it and I wanted to stop back and tell you how awesome it is. We can’t get enough!
Thanks, Michelle!
I’ve made this recipe several times and it is always perfection. No other banana bread compares. I’ve even subbed in white whole wheat flour, brown sugar, and an egg white for one of the eggs and it’s still come out FABULOUSLY.
I think I love you for introducing me to this recipe.
I recently started my own food blog (inspired by bloggers like you!) and posted this recipe tonight, in muffin form. Check it out if you like! And thank you so much for this recipe!!
http://bakingwithbuttermilk.wordpress.com/2010/11/09/go-to-banana-bread-muffin-recipe/
Thanks, Caroline! I’m so glad that you love this recipe. Thanks for including some of the variations you’ve tried!
BEST banana bread recipe…hands down. I made the banana muffins, cooking for roughly 40 minutes and they were delic. Not only is this recipe great but the effort involved was so minimal. Can’t wait to try the next MEL recipe.
Thanks, Amy! I love that this recipe works so great as muffins. Thanks for letting me know!
This banana bread has become almost a staple treat at our house. We really love this recipe! I have tried a couple of different things with it.
First when I had a half of a loaf that didn’t get eaten in time, I used it in bread pudding. I cubed up the bread just like I would have french bread and let it soak for awhile, maybe 15-20 min? It made a really good banana bread pudding!
Most recently, I have been getting the mood for fall which always means PUMPKIN bread. I made this same recipe and substituted pumpkin in the place of banana and man was it awesome! Now this is my go to banana bread and pumpkin bread recipe.
Thanks Mel, keep the incredible recipes coming!
Thanks, Summer! Love the idea of a banana bread pudding…
My sister made this bread for me & then gave me a link to your website. THANKS for all the hard work you put into this site. I love it!
This is THE BEST banana bread ever for sure.
Thanks, Susanna – it’s so sweet of you to comment and let me know. Tell your sister thanks for me. 🙂
Made your banana bread yesterday and when my daughter got home from school she had two slices – after the first bite she said “Wow, full of flavor – yet soft and chewy” I was cracking up – it was indeed full of flavor and wonderfully moist! Thanks for the great recipe – definitely beats my old betty crocker banana bread recipe!
Sue E – that is a hilarious (and quite intuitive) comment from your daughter. She should be a guest judge on Iron Chef America or something! So glad this bread was a hit!
Best Banana Bread EVER!!!
Thanks, Ruth!
this looks so delicious!
have a nice time!
Paula
I am in love with your website! I use it almost everyday! I made this the other day and it is the best banana bread I have ever tasted!! seriously!.. I will be making this again soon.
Thanks, Brooke!
This is happening tomorrow!
This looks so delicious. I’ve seen such boring banana bread,however this looks more like a moist cake. I could totally see this as a cupcake recipe and top it off with cream cheese frosting. YUM! Very nice blog.
My bread turned out awesome! I love it! Thanks!
Cheryl – I’m thrilled to hear that! Thanks for checking back in.
Mel–check Cheryl’s page (The Southern Cookbook)–she posted a pic of your bread that gives me banana bread jealousy! It looks so perfect it’s about to kill me. I think my baking powder may not be very good b/c mine didn’t look anything like that.
I am making your banana bread tomorrow. I heard so many good reviews from Kim and Veronica, that I have to try it. My bananas are ready!!! I will get back to you with the results. I am sure I will love it 🙂
Thanks for the tip. 🙂 I appreciapte you writing back to me.
Veronica.. i used 1 teaspoon for each batch and mine wasn’t fallen in. It was flat. I’d say, perfecto!
Kim F. – thanks for checking back again to let me know this was delicious the second day, too! As for the baking soda issue, yes, Veronica, you are right…baking soda is used whenever there is an acid present. It neutralizes the acids and provides a bit of leavening, as well as tenderness, too. A “dash” is kind of an ambiguous term but I’m glad you found a workaround that helped your bread turn out, Kim. I will probably edit the recipe to state 1/8 teaspoon, although it sounds like your 1 teaspoon worked fine, too!
I had to come back. I know it is always better the next day, but i am seriously keeping this recipe forever. My family just devoured the last loaf after lunch. Looks like i need to get more bananas!
Regarding Kim’s doubt about the dash of baking soda–I think that’s there b/c of the buttermilk. Whenever an acid is present in a recipe, there’s usually baking soda because they react with one another and I think it helps the rising. And I think it’s only a dash b/c of the small amount of buttermilk. I think in a recipe I used 1 cup of buttermilk, the baking soda was like 1/2 teaspoon. Do I have it right, Mel?
Ok, i made it. Love the flavor, it is exceptionally moist, it is a sweeter than usual banana bread, but we all love the sweetness ( now i don’t have to make desert tonight) Mine was a bit darker, but not much, it did start sinking at first but then rose up, did not dome, but thats ok. I had to sub lemon juice and milk ( no buttermilk on hand and i had to make it RIGHT NOW< LOL) I appreciate the recipe, def. a keeper 🙂