Buttermilk Banana Bread

This buttermilk banana bread mixes up in minutes and there’s no need for a mixer! With just a few simple pantry ingredients this moist banana bread made with buttermilk can be yours in about one hour or so. 

 

Let me tell you why this buttermilk banana bread recipe is (in my opinion) the best banana bread recipe. Just imagine this- it’s a lazy Sunday morning, and you’ve got a bunch of overly ripe bananas staring at you with those pleading eyes, begging to be used. That’s when this recipe comes to the rescue, transforming those sad bananas from compost bin rejects into golden-brown deliciousness.

It’s the perfect combination of moist, banana-packed goodness that I’ve shared with friends, family, and maybe a bite or two went to my dog.  Everyone was a huge fan. This recipe is so easy to make and just makes you feel cozy and warm! 

I love my sour cream banana bread recipe but I don’t always have on hand sour cream. And sometimes I have some leftover buttermilk begging to be used. The buttermilk not only offers wonderful tang, but also helps create a tender, moist banana bread that can’t be beat. I swapped in melted butter this time as well for the typical oil to give maximum flavor. Just one bite and I knew I found my new favorite banana bread recipe.

I served warm with a little butter for a perfect afternoon treat. But this would also be delicious with my honey butter or cinnamon honey butter! 

See Also:

• Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
• Confused on what the difference is between quick breads and coffeecakes – give this post a read!
• Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!

Why You Will Love This Buttermilk Banana Bread

• No Mixer Needed: You only need a whisk and a spatula to make this easy buttermilk banana bread recipe.
• Quick and Easy: The batter comes together in a matter of minutes and is ready to go in the oven with ease!
• Pantry staple ingredients: You most likely have all the ingredients on hand for this banana bread recipe!

Ingredients Needed

• 2 ½ cups (300 g) all purpose flour 
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon cinnamon- A touch of cinnamon adds warmth and complements the sweetness of the bananas.
• 1 ¼ cups (250 g) granulated white sugar 
• ½ cup (1 stick, 113 g) unsalted butter- For best results, the butter should be melted and slightly cooled. You can also substitute with melted coconut oil or another neutral tasting oil such as vegetable, canola or avocado oil.
• 2 large eggs – You want to use room temperature eggs so they blend easily into the batter and do not seize up the butter creating a lumpy batter.
• 1 ½ cups (340 g) very ripe bananas (3 to 4 medium) – Using very ripe or overripe bananas adds natural sweetness and a moist texture to the banana bread.
• ½ cup (120 ml) buttermilk- Buttermilk enhances the bread’s tenderness and provides a subtle tangy flavor. If you don’t have any, you can make your own buttermilk (but this texture may vary slightly).
• 2 teaspoons vanilla extract

How to Make This Buttermilk Banana Bread

Preheat oven to 350^oF. Spray a 9×5” loaf pan or bread pan with non-stick cooking spray or line with parchment paper.

In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon. 

 In a small mixing bowl, mash bananas with a fork. Set aside. 

In a large mixing bowl, whisk together sugar, butter, eggs, buttermilk and vanilla extract and stir until combined.

Combine the dry ingredients, mashed bananas, and wet ingredients, and mix together with a spatula until just combined. Do not overmix. The batter will be slightly lumpy.

Spoon the batter into prepared loaf pan.  

Bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean.  Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.

Recipe Tips

• Don’t overmix the batter. Overmixing the batter can make the bread tough. Mix the ingredients just until they are combined.
• Test with a toothpick. The bread should be baked for about 60-65 minutes but every oven is different. I test the center of my bread with a toothpick or wooden skewer (a knife works too). You want moist crumbs but no wet batter.
• Use the correct pan. Don’t use too small of a loaf pan. I used a 9×5″ loaf pan not an 8×4″ pan which could cause some of your batter to leak over the top!

Recipe Variations

• Add nuts – Try stirring in toasted pecans or toasted walnuts for a little crunch.
• Add chocolate chips – You could also stir in 1 cup chocolate chips and make this a chocolate chip banana bread!
• Don’t have buttermilk? No problem.  Make your own buttermilk with milk and either lemon juice or vinegar. Read my full guide on how to make buttermilk.
• Brown sugar instead of granulated white sugar. Brown sugar has more moisture than granulated sugar, so it will make the bread slightly more moist and give it a richer flavor. It will also give the bread a slightly darker color. You can make your own brown sugar too!
• Use applesauce – Replace half of the melted butter with unsweetened applesauce to make it a tad healthier.
• ​Make gluten free – You can replace the all purpose flour with 1:1 gluten free flour. My favorite gluten free flours are Bob’s Red Mill 1:1 baking flour, King Arthur Flour gluten free baking flour, and Cup 4 Cup (more expensive but the best results!). Pillsbury also has a good gluten free flour I’ve used in the past!
• Top with cinnamon sugar – For a little crunch sprinkle on a little cinnamon sugar before baking.

Recipe FAQs

More Recipes To Try

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• Lemon Cookies
• Brown Sugar Chocolate Chip Cookies
• 20 Self Rising Flour Recipes
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