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This buttermilk banana bread is moist, easy to make, and bakes up into the perfect banana bread to pack for a lunch snack. The buttermilk in the recipe gives the bread a light color compared to other banana breads as well! Make sure to try my new brown sugar banana bread recipe as well.
Buttermilk Banana Bread
There are always overripe bananas in most people’s homes, if you don’t have time to use them up, freeze them whole in bags then defrost them when it’s time to bake. If you don’t have ripe bananas, check out my post on how to ripen bananas.
This is a very moist, dense banana loaf and it is best to be eaten warm with butter smoothed over a slice.
Healthier Options
Try using applesauce instead of the butter in this recipe for a lighter version.
How to Make Buttermilk Banana Bread
- Preheat the oven to 350° F.
- Grease and flour a loaf pan.
- In a large mixing bowl combine the bananas, applesauce, and egg, then set them aside.
- In a medium bowl whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon.
- Add the dry mixture to the banana and then blend alternately with the buttermilk.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes. The loaf is done when a toothpick/butter knife inserted in the middle of the loaf comes out clean.
- When the pan is cool enough to handle, remove the loaf from the pan and cool on a baking rack.
We Love Banana Bread So Here's Some More Recipes!
How to Store Banana Bread
You can keep banana bread on the counter in an airtight container for up to 4 days. You can wrap banana bread up tightly and store it in the freezer for up to 3 months, thawing it at room temperature for several hours before serving. Then slice and serve.
Happy Baking
Love,
Karlynn
Buttermilk Banana Bread
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 2 large eggs
- 1 cup mashed banana very ripe equals about 3 medium bananas
- ⅓ cup buttermilk
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F. Grease and flour a standard loaf pan and set aside.
- Cream the butter and sugar together until smooth and combined.
- Add in the eggs, one at a time, beating until smooth.
- Mix in the mashed bananas and buttermilk, then stir in the vanilla.
- Whisk together the dry ingredients in a medium bowl until combined.
- Stir into the wet ingredients until just combined.
- Pour into the prepared loaf pan.
- Bake in the oven for 50-60 minutes, until a cake tester or toothpick inserted comes out clean.
- Remove and cool in the pan for 10 minutes, then release from the pan and cool on a baking rack.
- Keep wrapped or in a container.
Nutrition
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Seth Randall says
What temperature should this be baked at?
channah rachel herrmann says
thank you i just opened a can of applesause and i have some buttermilk in the fridge that i want to finish before it goes bad and i have some very ripe bananas so your recipe really helps me now thanks again
Marisa says
This seriously is the best banana bread I have ever tasted. So moist and flavourful. The loaf barely lasted an hour out of the oven!
Bonnie says
I don’t see applesauce in the recipe? How much do I add?
Breanne Graham says
I’m making this right now! I’ve decided to make a few alterations – I used my stick blender to mash the bananas as fine as possible (I have a problem with cooked fruit and chunks of things), I added chocolate chips, and I’m going to sprinkle loaves with sugar before baking. I’ll let you know how it turns out!
Rebecca says
so glad i found this! i have two ripe bananas sitting in my kitchen waiting to be turned into this. thanks.
Katherine Horton says
I made this yesterday and it was the best banana bread ever! And no it didn’t make it through the night!! Thanks for a great recipe
Bonnie says
I don’t see applesauce in the recipe? How much do I add?
TheSlowRoastedItalian says
This looks amazing! I will be making banana bread very soon!!!