Buttermilk Banana Bread
Looking for the perfect banana bread recipe? You’ve found it! This buttermilk banana bread is delicious with its wonderful buttery crust!
There is not another banana bread recipe quite like this one! Instead of a dark-speckled interior, this banana bread is light and buttery and so delicious!
What Makes This Banana Bread Unique
There are several things that make this buttermilk banana bread unique:
- softened butter (instead of oil)
- buttermilk
- baking powder and baking soda (read on to learn why this matters!)
At the end of the day, however, this banana bread is still ultra-simple to make. It comes together in one bowl.
The yield is one loaf, but it can easily be doubled.
What Causes the Speckles in Banana Bread?
Have you ever wondered why some banana bread loaves have dark speckles and others don’t?
The reason? Baking soda.
Banana bread recipes that have a larger amount of baking soda and less baking powder usually have a darker, more speckled crumb. This buttermilk banana bread has a scant 1/8 teaspoon baking soda, which produces a much lighter banana bread crumb.
If you want a more traditional-looking banana bread loaf, increase the baking soda to 1/4 teaspoon.
I have been making this buttermilk banana bread for almost 20 years. The recipe comes from my Aunt Marilyn (originator of the best recipes!). It is a phenomenal banana bread recipe – truly one of the best!
Here’s What Others are Saying About It
⭐️⭐️⭐️⭐️⭐️ This is the most delicious banana bread. My whole family loves it. The texture is wonderful and so is the flavor. -Kerri
⭐️⭐️⭐️⭐️⭐️ So good! This has been my one-and-only banana bread recipe since I found it a couple of years ago. My 9-year old son who swore he HATED banana bread even loves it. ❤️ -Jaime
⭐️⭐️⭐️⭐️⭐️ Amazing. The Best Ever Banana Bread Recipe. Perfect as is. Do not change 1 thing. -Richard
Buttermilk Banana Bread
Ingredients
- ½ cup (113 g) butter, softened
- 1 to 1 ½ cups (318 g) sugar (see note)
- 2 large eggs
- 1 to 1 ½ cups (about 226 g) mashed bananas (about 3 medium bananas) – (see note)
- ¼ cup buttermilk (see note)
- ½ teaspoon vanilla
- 1 ¾ cups (249 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X5-inch loaf pan with nonstick cooking spray. Set aside.
- In a large bowl, with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk attachment, cream butter and sugar together until light and creamy, 1 to 2 minutes.
- Add the eggs, bananas, buttermilk and vanilla and mix until well-combined.
- Add the flour, baking powder, salt and soda. Mix until no dry streaks remain; it's ok if the batter is slightly lumpy. Don't over mix.
- Spread the batter evenly in the prepared pan and bake bake for 55 to 60 minutes, until the top lightly springs back to the touch and a thin knife or toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed until the bread is baked fully.
- Turn the bread out onto a cooling rack to cool completely.
Notes
Recommended Products
Recipe Source: from Aunt Marilyn
Recipe originally posted March 2008; updated November 2024 with new photos, recipe notes, etc.
Well, i came by from a request from Veronica. The only thing that threw me off was the “dash” of baking soda. I doubled the recipe and the loaves are about to go in the oven. By tasting the batter, i can tell it is superb in flavor. Thank you so much, i will drop back by when they are done!
Woah, This looks perfect! I am making this, this weekend! Thanks for the post.
Don’t worry, I was too busy stuffing my face with it to cry over not being able to use it–LOL! It’s soooooo incredible. I think I will try again because I may have overmeasured the buttermilk or something. Even if it falls again, I will have no problem eating the mistake again–haha.
I made this today and it really is the BEST banana bread! The only thing I don’t like is that it doesn’t dome at all, in fact in sunk just the slightest bit in the middle. I think this is due to the “sad cake” phenomenon when your fat & liquid to dry ratios are off (too much fat & liquid) but in this case, I wouldn’t want to add more flour or change anything just to get a pretty bread. However, I can’t use this recipe for the fair b/c they won’t even taste something if is sunk in the middle b/c they assume it is underdone. 🙁 So I’ll have to use another stupid recipe that won’t be as good. BTW, what loaf pans do you use? Mine turn the outside so much darker than yours.
Veronica – I’ve never had this sink in the middle! And I’m bummed it did for you so that you can’t use it for the fair. As for the pans, I use a really old pan my mom gave me and it doesn’t have a brand name on it. It is a really light (both in color and durability) aluminum. That may be why mine turns out so light.
I made this recipe today but I made it in muffin pans instead of loaves. I live by myself so grabbing a single muffin on the way out the door in the morning is just easier, and I can freeze some, so they don’t go bad on me.
I followed the recipe exactly and ended up getting 16 muffins out of it. I baked them for 20 minutes, and they were lightly browned.
Great recipe, I’ve got a few other ones bookmarked now! Thanks 🙂
Hi Vanessa – thanks for the review on this recipe and information on baking them as muffins. I’m so glad you liked the end result!
Hiya! So I doubled this recipe and made two large loaves today. I had to let them cook an additional 2o minutes like some of the other people did. Only problem was that the outside of the bread is overcooked, while the inside is just perfect. Not really sure how to solve this problem without splitting them into smaller loaf pans.
Also, my loaves are really crumbly. Yummy, but break apart when slicing. Do you know why this might happen? I followed the recipe to a T. I’ve had this happen once before with a different banana bread recipe and don’t know what causes it. Anyway… thanks for the recipe as always and here’s to making it even better the next go around! 🙂
Hi Anissa! If your bread is getting overcooked on the outside, I would definitely use smaller bread pans, like you mentioned. There can be variances in oven temperature and pans (based on what the pan is made of) and that can all make a difference in how a baked good turns out. I’m not sure why it would be crumbly, though. I’ve never had that happen. The only thing I can think of is wondering if your butter wasn’t softened enough…but again, I’m not sure if that would be the problem.
Mel, this is by far the best banana bread recipe I’ve ever had! I had no buttermilk in the house and the only bananas to be had were whole, frozen black and stuck to the bottom of my freezer. I used the bananas and subed whole milk and lemon juice for the buttermilk and they were still fantastic. Your recipes have impressed me more than a couple of times. Thank you so much for making my life so much easier in the kitchen. BTW, I just mixed up your recipe for Oatmeal Pancake Mix…I’m sure I’ll be posting a raving review tomorrow 🙂
Amy – thanks for such a sweet comment! I’m thrilled this banana bread was such a hit – even with your creative adaptations.
I have previously made the sour cream banana bread (which was excellent), but this time I had bananas and buttermilk on hand so I decided to try this recipe.
This was also excellent! It was light and sweet and the crust gets nice and crunchy when I put it on the toaster oven. I only had two bananas but otherwise followed the recipe exactly.
Top it with a little pat of butter when it’s still warm, and you have a very yummy treat!
Ruchita – glad you liked this version! It is definitely one of my favorites.
This is the best banana bread recipe that I have tasted! It was an absolute hit with my family. I added another banana and it made it moister. The absolute bomb is sugaring the pan instead of flouring it. We used to fight over the top, but now we fight over the bottom! You are awesome!!
kristen – thanks for your comment on this recipe! I’m so glad this is a hit for you and the fam. I love the sugaring idea, too!
I made this today and it really was the best banana bread I’ve ever made. It was actually the test drive for my new metallic bread pan (that you recommended). I actually reduced the sugar by 1/2 cup since I was planning on using it for breakfast. It is delicious, but I think it would be delicious with the full amount of sugar as well!! I only had 2 black bananas so I used applesauce to total the 1 cup of bananas. Worked perfectly for us since my husband isn’t huge into the banana flavor of banana bread. I did have to bake it about 20 min. longer, but I’m sure it’s because I used the entire amount of batter in one pan rather than having some in mini pans.
Aunt Marilyn’s the best! =)
Celia – thanks for your detailed comment! I’m so glad that you liked this recipe. And yes, I agree, Aunt Marilyn IS the best.
Just made these for my husband and two sons this morning. What a hit! Absolutely the best banana bread I’ve ever had…I don’t miss the dark bits at all (they always kind of bothered me, anyway). Thanks so much to you and your Auntie. This will be my new standby recipe for banana bread. Awesome!
Christie – thanks for the compliments on this recipe. I’ll forever be grateful to my aunt for giving it to me! I’m so glad you liked it.
I think this is the first recipe that I have made of yours that I did not adore. I thought it was good, but I have other recipes that I love more than this. Also, I used the stoneware breadpan to make it and it needed to be cooked 20 more minutes additionally to your 50 minutes.
Emily – sorry you didn’t like this banana bread! It must be a matter of preference…but thanks for letting me know either way.
Mel – I’ve made this recipe twice and revised it each time.
First, I used half the amount of butter, then substituted applesauce for the other half. I had to bake a little longer, but it turned out fabulous.
The second time I made it, I substituted brown sugar for half of the white sugar; then I also substituted applesauce for half of the eggs [I ran out of eggs & refused to go to the grocery store for an egg]. Once again, it turned out fabulous!
I agree – this is by far THE BEST banana bread recipe EVER!
Thanks for your input on this recipe, Melissa! I can’t wait to try it and reduce the butter…and I love the addition of brown sugar. I bet it is delicious that way!
Lisa – so glad you liked this, thanks for letting me know!
I had ripe bananas yesterday and wanted to make banana bread. I jumped right onto your blog, sure that you would have a great recipe. We tried this one and WOW – how yummy! We all loved it! Thanks!
Shauntel – you are so nice…and your comment made me smile (about the wishful thinking on the ripening bananas!). I'm glad that you like this recipe and love the note about the muffin conversion and white wheat substitution. Definitely trying that!
Just wanted to thank you for this banana bread – we make it on a regular basis and really can't get enough. Sometimes I often secretly hope that my bananas will get overly ripe so I can make it!As a sidenote – this recipe makes amazing muffins too. And I often do half white flour, half white wheat flour. It still tastes great, and my husband is none the wiser! 🙂
Abby – you make me laugh! Thanks for your great comment. I'm so glad you liked the banana bread and your addition of the caramelized onions on the steak sounds FANTASTIC. Now I'm off to see if my five year old will pat my back for me. Doubt it.
Melanie! This is the BEST banana bread I’ve ever had in my LIFE!! Ahhhh!!! Exclamtion pointsss!! Listen, I love me some banana bread..but I LOVEEEE me some of *this* banana bread even more. My go to recipe from now on. See, I told you you never let me down! (oh, and ps..I totally made succulent steak for Valentine’s day..but I added a caramelized onion sauce to the top. To die for. But I had one leftover uncooked steak..so I let it continue marinading in your marinade for like another day and then I cooked it up, sliced it down, and melted some cheese on it before sliding it into hoagie rolls. OH MY GOSH! YUUMMMMM!!!)
You are the greatest. Get someone to pat you on the back for me. 🙂
Anonymous – I use regular unbleached all purpose flour for this recipe.
Am i to use self-raising or plain flour for this recipe??
Anonymous – I’m guessing that even though the loaf looked browned, it probably needed a few more minutes in the oven. But I’m glad that you liked it despite that one hiccup. Thanks for letting me know!
This is officially the best banana bread the has ever seen. My only complaint is that when I make it…I cannot stop eating it. Mind you, I still make it often. It is moist, cake-like, and the first time I had it my husband and I ate half a loaf in one day.
Anonymous – I’ve been making this bread for years with nothing but rave reviews so I’m sorry that yours didn’t turn out. You shouldn’t apologize for not liking a recipe. Everyone is entitled to their own opinion. My guess is that if your slices weren’t holding together, the bread may have needed to be baked longer because this does produce a sturdy loaf. Sorry it didn’t work out for you!
I have to disagree with the raves for this recipe. I found it overly sweet, almost sickeningly so, and that’s saying something because I love my sugar. I can’t imagine adding to it with a vanilla glaze. The banana flavor was negligible. Moist it was, yes, but that too was a problem because almost none of my slices held together whether I cut them thick or thin. Sorry, but I doubt I’ll be making this again.
Have some older bananas to use and I want to try this!
Another great recipe! I’m a big fan of banana bread, but have never really liked the darker variety, so this one was a nice change. Thanks!
Hi Amber – for my banana bread, I just use a really basic nonstick 9X5 pan that I think I got at Walmart. It is definitely nothing special. What kind of pan did you use?
That sounds yummy! I love banana bread…I’ll have to try this one!
This bread is different from the recipes I’ve tried but is SO yummy and sweet!! I love the buttermilk in it. Thanks for your fantastic recipe and website!
Hey Jen – I’m flattered that you have made this and like it! I actually have a banana bread recipe with sour cream (I think it is almost identical to the one in your file) that I want to try because I’ve heard it is super moist!
Evelyn – I agree with you, I’ve always been a fan of lighter banana breads and I am so glad you liked this recipe! Thanks for letting me know.
Mmmm…buttery flavored crust, I’ll have to give this one a try!
Anonymous – I agree on the cookbook thing but I haven’t talked my aunt into it yet! Glad you liked this variation of banana bread. There are so many varieties out there, it’s always fun to try a new one!
Such a light colored banana bread! What a surprise! I love it!
Melanie,I think you’ve convinced me to try this banana bread recipe. It looks and sounds great. I love using buttermilk in my baking as much as I can. Yumm!
Carrie – I agree, this banana bread is different from many others. I’m glad you liked it! Thanks for letting me know.
Wow, this bread sounds and looks amazing! I am going to try this very soon, because I have some bananas just waiting to be mashed and used as bread! 🙂 Thanks for the nice comment on my blog, I love your blog too!!!
Hey Mel! This bread sounds so good. I was just thinking about banana bread this weekend too! FYI – I made your rolls again and I’m posting about them with a link to your recipe. They are so awesome! Thanks again!
Another great banana bread recipe to try! Sounds heavenly!
Anonymous – glad you liked this, although it is interesting on the baking time. I wonder if our altitudes make a difference (depending on where you live)?
I have been using buttermilk more and more in things, and this banana bread sounds wonderful!
I made this today and it was yummy. Jed really liked it! It was really moist too. For some reason my edges were WAY more browned than yours – I’m convinced it’s my bread pans because all of my sweet breads do that. I’ll have to ask you what kind of pans you use. 🙂 Anyway, thanks for the recipe!
Wow–I have never seen such a light colored banana bread. I too love buttermilk in baking and use it all the time. I still trying to figure out why the usual recipe is so dark and flecked?? I am definetly gong to make this up! Thanks for sharing!
You should submit this recipe to the Moist Banana Bread Contest:http://www.squidoo.com/moist-banana-bread-recipeWinner gets a $50 gift card to Sur La Table!!blessings,Shauna
I’ve made your banana bread recipe a couple of times now and we really like it! Last night I put a glaze on it while it was hot in the pan and then let it sit for about 5 minutes or so before dumping it onto a cooling rack. Yummy! I used the glaze from your buttermilk cookie recipe (powdered sugar, buttermilk, vanilla) only I didn’t measure anything, just stirred it up until it looked right. Everyone loved the banana bread glazed. Our other favorite banana bread recipe is in the recipe file I sent to you and is very similar to yours only it uses sour cream instead of buttermilk. It’s also very moist. I love it with milk chocolate chips stirred into it before baking.
Hi, I know this is an old post but I just found it via google. I tried this bread last week and my family loved it. My bread was a bit darker than yours and I’m wondering what type of bread pan you use? Thanks again for a great recipe.Amber
Hi, love the recipe. Mine took much longer to cook, 20 min longer, and came out quite dark.
Hi Melanie, thanks for your response. I used the same thing…basic nonstick bread pan. Mine did come out a bit darker than yours but it’s definately the best banana bread we’ve had and I make it every other week now. THanks again, I’ll be checking for other recipes on your blog! Cheers,Amber
Your Aunt should make a book! this was a really good “lighter” banana bread. My old standby is a darker one…it’s good but different than this. My time also took about 20 minutes longer but I blamed it on my stoneware pan. Sure is good though!!