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For over 25 years, this recipe has received rave reviews from family and friends, and trust me, this is sure to become your go-to banana bread recipe. This Buttermilk Banana Bread is the ultimate no-fuss recipe! With just a few simple ingredients, it comes together in minutes and bakes up perfectly moist every single time, thanks to the tangy richness of buttermilk.
There’s something undeniably comforting about the aroma of banana bread baking in the oven, don’t you think? That warm, inviting smell fills the house with all the cozy feels, making it impossible to resist. This Easy Banana Bread sure has won my family’s heart and is a cherished go-to recipe in our home.
After perfecting this recipe and baking it for the last 25 years, I can confidently say that the subtle tang of buttermilk and the rich buttery flavor make this version truly special. It’s so simple and reliable that you’ll find yourself making it from memory in no time.
Whether you need to use up those extra-ripe bananas or you’re simply in the mood for a cozy baking project, this recipe is one you’ll want to keep in your regular rotation.
Ingredient Notes
- Bananas: Use very ripe bananas with brown spots for optimal flavor and sweetness.
- Butter: Melted butter ensures richness and moisture throughout the bread.
- Sugar: Granulated white sugar provides the perfect level of sweetness.
- Eggs: Adds structure and moisture; use room temperature for better mixing.
- Vanilla: Pure vanilla extract enhances the banana flavor beautifully.
- Buttermilk: Creates a tender crumb and adds a subtle tang.
- Baking Soda: Reacts with the buttermilk to achieve a light, fluffy texture.
- Kosher Salt: Balances the sweetness and deepens the overall flavor.
- Flour: All-purpose flour delivers a tender yet sturdy loaf.
- Walnuts or Pecans (optional): Adds a satisfying crunch and depth of flavor. You can chop them or add them whole to suit your preference.
So, grab those bananas, and let’s get baking!
Variations and Substitutions
If you are looking for other variations of banana bread, try my strawberry banana bread, chocolate chip banana bread, double chocolate banana bread, or blueberry banana bread!
- Chocolate Chip Banana Bread. You can add chocolate chips of any variety—milk, semi-sweet, dark, or even white chocolate. I also like to chop up really good-quality chocolate into chunks and throw it in! Amazing!
- Banana Nut Bread: Chopped pecans and walnuts are my favorites for the best banana bread. To make it even more scrumptious, toast those nuts whole, usually at 350 degrees for around 8 minutes. Just keep an eye on them so they don’t burn. Then chop them up before adding them to the batter!
Want to try another quick bread recipe? This Hummingbird bread is a delicious choice.
How to Make the Best Buttermilk Banana Bread
Preheat and Prep: Preheat your oven to 350°F. Spray a 9×5 loaf pan with nonstick baking spray. For easier removal, you can line the bottom and short sides with a strip of parchment paper, then spray again.
Mash the Bananas: In a medium bowl, mash the bananas with a fork, leaving them slightly lumpy. If you’re using an electric hand mixer or stand mixer, feel free to add the bananas directly to the sugar mixture without mashing first. Set aside.
Mix Wet Ingredients: In a large bowl, stir together the melted butter and sugar until combined.
Add in the eggs and vanilla, stirring until smooth.
Combine Ingredients: Add the buttermilk, mashed bananas, baking soda, and salt to the bowl, and stir until everything is well blended.
Add the Flour: Gently stir in the flour until just incorporated—be careful not to overmix.
If you’re adding chopped walnuts or pecans, fold them in now.
Bake: Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool and Enjoy: Let the bread cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing. Enjoy!
Tips for Making the Most Moist Banana Bread
- Use Overripe Bananas: The riper the bananas, the moister and more flavorful your bread will be. Look for bananas with plenty of brown spots.
- Don’t Overmix the Batter: Stir the batter just until the ingredients are combined. This bread is already very dense, and overmixing can develop the gluten in the flour, making the bread tough and dry rather than soft and moist.
- Avoid Overbaking: Overbaking is a common culprit for dry banana bread. Once the bread is done, let it cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Buttermilk is the key ingredient to making this the moistest banana bread: It adds a great deal of moisture and a wonderful flavor. If you don’t have buttermilk on hand, add 1/2 tablespoon of lemon juice or vinegar to a measuring cup and fill it with milk up to 1/2 cup. Let it sit for 5 to 10 minutes, then stir and use in the recipe.
Shortcuts
How to Quickly Mash Bananas with an Electric Mixer
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Here’s a quick and easy way to mash bananas using your electric mixer or standmixer. Break or slice your ripe bananas into large pieces and toss them into the bowl of your stand mixer. If you’re using a hand mixer, a regular mixing bowl works just fine. Start on low speed to gently break down the bananas, then gradually increase to medium-high until they’re fully mashed.
Once done, you can transfer the mashed bananas to another bowl and use the same mixing bowl for your butter and sugar—no need to wash it out; a little banana residue is perfectly fine! Honestly, when I use a stand mixer, I just mash the bananas about halfway and then finish creaming my sugar and butter together along with the bananas.
How to Quickly Ripen Bananas
Need ripe bananas in a hurry? You can quickly ripen them by placing them in a brown paper bag with an apple or another banana to speed up the process. If you’re really in a pinch, try baking them in the oven for a few minutes to soften them up fast. For more tips, check out my full guide on how to ripen bananas quickly here.
Storage Instructions
Room Temperature: Store banana bread in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Keep in a cool, dry place, as humidity and warmth can cause the bread to mold.
Refrigerator: Store in the refrigerator for up to 1 week to extend freshness; wrap tightly to prevent drying out.
Freeze banana bread to preserve its fresh flavor and texture for months:
- Completely cool baked banana bread.
- Tightly wrap the loaf or slices (individually or grouped) in 2–3 layers of plastic wrap or aluminum foil.
- Place wrapped banana bread in a large freezer-safe storage bag or reusable container.
- Date the bag and freeze for up to 3 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
Other Delicious Banana Recipes
- Easy Banana Pudding
- Banana Pudding Cake
- Banana Nut Muffins
- Magnolia Banana Puddin
- Banana Pudding Cheesecake Parfaits
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Best Buttermilk Banana Bread
Equipment
- 1 loaf pan
Ingredients
- 3 medium very ripe bananas
- ½ cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ¾ cups all purpose flour
- ½ cup walnuts or pecans, chopped, optional
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with nonstick baking spray. Set aside.You may also line the bottom and up the short sides with a strip of parchment paper to help easily remove the banana bread after baking. Spray again with baking spray.
- In a medium bowl, mash the bananas with a fork, leaving them slightly lumpy. Set aside. (If using an electric hand mixer or stand mixer, you can add them to the sugar mixture below without mashing first, if desired)
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth.
- Add the buttermilk, mashed bananas, baking soda, and salt, and stir until blended.
- Stir in the flour until just incorporated. Fold in the chopped walnuts or pecans if using.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 15 minutes, and turn over carefully to cool on a wire rack.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This was originally posted on November 9, 2019, and updated on August 26, 2024, with step-by-step instructions and new images.
Very good and very moist. I made it with my daughter (she loves to help) so we added chocolate chips.
I love that you are making this with you daughter! Thank you!
Great recipe, turned out perfectly. I will be making this again.
Thank you, Paula! I love that this one comes out perfectly each and every time I make it. Which is a lot. My son loves this and her won’t even tough a banana.