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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!
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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 350oF. 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
What is the best way to ripen bananas quickly?
There are a few ways to ripen bananas quickly. One way is to put them in a paper bag and fold the top of the bag closed. The bananas will release ethylene gas, which will help to ripen them. Another way is to put the bananas in the oven at 300 degrees Fahrenheit for 10-15 minutes. You can check out my full guide on how to ripen bananas.
Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas in this recipe. Just make sure to thaw them completely before mashing them and remove the excess liquid.
How do I know when the bread is done baking?
This banana bread with buttermilk is done baking when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.
How should I store this buttermilk banana bread?
Banana bread can be stored at room temperature or in the refrigerator. If you plan to eat the bread within 2-3 days, you can store it at room temperature in an airtight container. I like to wrap my bread tightly in plastic wrap or tinfoil and keep on my counter. If you want to keep the bread for longer, you can store it in the refrigerator for up to 1 week.
Can I freeze this bread?
Yes you can freeze this bread for up to 3 months. Allow to cool completely then wrap in plastic wrap or tin foil. I like to then place inside a plastic bag for added protection. Then unwrap and thaw at room temperature before enjoying.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Buttermilk Banana Bread
Easy banana bread recipe made with buttermilk to make it moist. Mixes up in minutes without a mixer!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 5 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 12 slices (1 9×5 loaf)
Calories: 278kcal
Author: Heather Perine
Equipment
Ingredients
- 2 1/2 cups (300 g) all purpose flour *spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups (250 g) granulated white sugar
- 1/2 cup (1 stick, 113 g) unsalted butter melted and slightly cooled
- 2 large eggs room temperature
- 1 ½ cups (340 g) very ripe bananas (about 4 medium)
- ½ cup (120 ml) buttermilk
- 2 teaspoons vanilla extract
Instructions
Preheat and prepare pan. Position a rack in the center of your oven. Preheat oven to 350oF (177°C). Spray a 9×5” loaf pan with non-stick cooking spray or line with parchment paper and set aside.
Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.
Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine wet ingredients. Whisk together the sugar, melted butter, eggs, vanilla extract and buttermilk. Whisk to combine.
Combine mashed bananas, wet and dry ingredients. Add mashed bananas and the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Do not overmix. Batter will be slightly lumpy.
Bake. Pour batter into prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. (If baking in a glass pan, you may need to add on an additional 5 minutes of baking time). 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.
Notes
- Storage: Keep wrapped at room temperature and store for up to 2 days, or in the fridge for up to 1 week.
- Freezing: Banana bread will freeze great for up to 3 months. Just wrap it well. Then when ready to enjoy, thaw at room temperature and enjoy.
- Butter – You can swap and use vegetable oil, canola oil, melted coconut oil, or avocado oil.
- Use Ripe Bananas. You want to make sure you use very ripe bananas. Bananas that have lots of black specks. The blacker the banana is the sweeter it will be. I actually like to freeze my bananas when they have gotten too ripe to use later for banana bread. If you use frozen bananas, then let the bananas thaw before using them.
- Use The Right Pan. I used a 9×5 loaf pan. Be sure it’s the right size. And make sure you aren’t using a dark loaf pan, which can bake too quickly and burn. If baking in a glass pan, add on an additional 5 minutes.
- Add nuts – Try stirring in toasted pecans or toasted walnuts for a little crunch.
- 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.
- 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.
- Add chocolate chips – You could also stir in 1 cup chocolate chips and make this a chocolate chip banana bread!
Nutrition
Calories: 278kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 308mg | Potassium: 123mg | Fiber: 1g | Sugar: 24g | Vitamin A: 305IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
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