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.

Loaf of banana bread with two slices cut on a white plate.

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!

Loaf of banana bread on a white plate.
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Buttermilk Banana Bread

4.64 stars (331 ratings)


  • 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
  • teaspoon baking soda


  • 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.


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