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This Buttermilk Banana Bread is the best way to use up those browned bananas! Buttermilk and ripe bananas are the secret ingredients in this incredibly moist, tender quick bread, that bakes up perfect each time. This banana bread recipe makes two large loaf pans so it’s perfect to share one or freeze. 

For more ways to use up ripe bananas try making my cinnamon banana bread muffins and this banana bread cake

A loaf of banana bread sitting on parchment paper and sliced in the front.

Buttermilk Banana Bread Recipe

I think that everyone needs a classic, tried & true banana bread recipe. This buttermilk banana bread is my favorite way to use up ripe bananas. It’s buttery, perfectly moist, loaded with fresh mashed bananas, and it has buttermilk which I think is the “secret” ingredient to a perfect banana bread. 

This recipe makes two big loafs so it’s perfect to share with a friend or neighbor, devour at home, or freeze one for later. 

A sliced loaf of banana bread sitting on a white background

Ingredients You’ll Need to Make Banana Bread with Buttermilk

Banana bread is simple to make with pantry & fridge staple ingredients. Here are the ingredients you will need to make this recipe with some tips and suggestions thrown in there to help you out. 

  • All-Purpose Flour – I use unbleached all-purpose flour for all my baking and cooking.
  • Granulated Sugar
  • Baking Soda
  • Baking Powder
  • Salt – I use regular table salt in quick bread recipes like this one.
  • Butter – Make sure this is well softened before using. You will be mixing it into some wet ingredients like egg, buttermilk, and mashed banana, so make sure it’s well softened so it incorporates easily. 
  • Eggs – The eggs need to be beaten before adding them to the mixing bowl. Meaning, crack the eggs into a separate smaller bowl and stir with a fork. Then add them into the main mixing bowl. 
  • Buttermilk
  • Ripe Bananas – The one way to ruin a banana bread is by using yellow, not ripe bananas. You want to use browned bananas that really no one has any business eating but they’re perfect for banana bread. 

Ingredients needed to make banana bread with buttermilk. Each ingredient is labeled in black text.

How to Make Banana Bread with Buttermilk

You will need two mixing bowls for this recipe along with an electric hand mixer. You can also use the bowl of a stand mixer as well.

Whisk Dry Ingredients : In a small mixing bowl add the flour, sugar, baking soda, baking powder, and salt. Stir with a whisk to break up any clumps. Set aside for later. 

Wet Ingredients : In a large mixing bowl with a hand mixer, or use the bowl of a stand mixer, add the butter, beaten eggs, buttermilk, and mashed banana. Mix on medium speed until combined. It’s ok if there are small chunks of butter in there. 

Mix Batter : Add half the flour mixture, mix on low speed, and then add the other half and mix on low speed until combined and no flour streaks or pockets remain. 

Loaf Pans : Divide the banana bread batter between two 9×5-inch loaf pans that have been sprayed with cooking spray. 

Bake : Cook for 50-60 minutes. To prevent over browning I like to loosely lay a piece of tin foil over top the loaf pans for the final 20 minutes or so of the bake time. 

Step by step picture directions for how to make banana bread.

Step by step picture directions for how to make banana bread.

Step by step picture directions for how to make banana bread.

Tips For Success

Here are a few of my tips that will hopefully make this quick bread recipe with ripe bananas and buttermilk a big hit in your own home. 

  • Use Ripe Bananas – The easiest way to ruin a banana bread is by using bananas that are not ripe, browned, and ugly. I like to tell people to use bananas that when you use them, your kids look at you like you’re crazy for using such an ugly looking thing ?. Ripe bananas add moisture and sweetness.
  • Cover With Foil – To prevent over browning of the banana bread I suggest loosely laying a piece of tin foil over it for the last 20 minutes (or longer) of the cook time. 
  • Don’t Take It Out Too Early – This is so important. This banana bread is not like cookies where you want want to take them out early so they won’t over bake while cooling. Do not take out the bread if it’s not baked in the center. Simple as that. Use a toothpick in the top middle of the loaf and if it comes out dry then it’s time to take out the bread. If it comes out wet then leave it in there. The loaf will also look dry and cooked on the top center of it. When you gently press a finger into it, it should be soft and spring back up. 
  • Softened Butter – To make mixing the butter easy make sure that it is well softened. You can leave the butter out overnight or soften it in the microwave (only a little bit because you don’t want it melted). 

Banana bread sliced with the slices in front of the loaf.

A slice of banana bread with butter spread on top of it on a white background.

Buttermilk Banana Bread FAQ’s

  • Can I Freeze Buttermilk Banana Bread?
    • Yes you can freeze banana bread! Let the loaf cool completely and then double wrap it in plastic wrap, and double wrap again in tin foil. Place it in the freezer for up to 1 month. Let bread thaw at room temperature when you’re ready to eat it. 
  • How Do I Store Leftovers?
    • Keep leftovers at room temperature, in an air-tight container or gallon Ziploc bag. Leftovers will last for 4-5 days.
  • What Kind of Bananas Do I Use For Banana Bread?
    • Use regular bananas that are very ripe, browned, and ugly looking. The riper the banana means the better flavor you will have in your bread. It provides sweetness and moisture to the bread.
  • What Does It Mean To Add Beaten Egg?
    • If a recipe asks for beaten eggs, it means you need to crack the eggs into a separate small bowl and stir them with a fork to mix them. So instead of adding a full egg to the batter, you want to add the mixed & beaten eggs instead.
  • Is There a Buttermilk Substitute?
    • I am not a huge fan of buttermilk substitutes which is why I never use them. I highly suggest buying buttermilk from the store. If you must substitute then this is what you do : Add 1.5 tablespoons of white vinegar into a measuring cup. I use a 2 cup measurer. Fill the remaining with milk until it reaches 1.5 cups of liquid. Stir and let it sit for 5 minutes to sour. 
    • Tip : 1.5 tablespoons is equal to 4.5 teaspoons. 
    • I would suggest using a higher fat milk if possible, like whole milk. 
  • Can I Make This In Mini Loaf Pans?
    • Yes, this recipe can be made into mini loaf pans. 
    • If wanting mini loafs, divide the batter evenly between 7 mini loaf pans and bake for 25-35 minutes. 
  • How Do I Know When the Banana Bread Is Done?
    • It’s important to never take out banana bread that is not cooked all the way. To ensure it’s cooked all the way insert a toothpick in the top center of the loaf. If it comes out dry or with moist crumbs then it’s done. If it comes out wet, you need to leave it in there longer. 
    • The bread will also look done. Meaning it will be risen, domed shape in the center, and the top middle will look dry and not wet like raw batter. 
    • You can also test it by gently pressing a finger into the top of the loaf. It should be soft and spring back. 

A loaf pan with bread inside of it, cooked.

Supplies Needed To Make Homemade Banana Bread

Here are a few supplies that you will need to make this amazing banana bread recipe. These are an affiliate link, meaning that if you purchase, I will make a very small percentage from the sale. As always, I appreciate the support for the free recipes I post. I will only recommend things that I personally own and love! Promise.

9×5 Loaf Pan : It’s important to have a good bread loaf pan when making banana bread. I have two favorites that I always use in my kitchen and this is one of them.

USA Bakeware Loaf Pan : This is probably my very favorite brand of bakeware.Everything cooks up so evenly in it. I have the entire collection of loaf pans in my kitchen and love them. 

Squeeze & Pour Silicone Measuring Set : I love this set! They can be used in the microwave safely, easy to pour because it’s soft and silicone, and perfect for measuring out buttermilk and mashed bananas.

Silicone Spatula : This is a must-have! It makes scraping out all the banana bread batter from the mixing bowl (into the loaf pan) so easy. 

Electric Hand Mixer : I prefer using a handheld mixer because it’s much easier than lugging out my big & heavy stand mixer. This is the one that I own and love. 

A stacked of sliced banana bread

More Recipes For Ripe Bananas

Lemon Blueberry Banana BreadOne of my personal favorites. Bright fresh lemon pairs perfectly with juicy blueberries and banana. 

Chocolate Chip Banana BarsUses yogurt for a slightly healthier treat option with milk chocolate chips and mashed bananas. Kids love these for an after school snack. 

Peanut Butter Chocolate Chip Banana BreadNo recipe can ever go wrong with the combo of peanut butter + banana + chocolate!

Chocolate Chip Banana MuffinsClassic banana muffins filled with milk chocolate chips and a sprinkle of sugar on top for a sweet crunch. 

50 Ways To Use Ripe Bananas : I love this collection of recipes that use ripe bananas. So many good ones in here!

Banana bread sliced with the slices in front of the loaf.
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Buttermilk Banana Bread


Author Jessica - Together as Family
Course bread, Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 slices
This Buttermilk Banana Bread is the best way to use up browned bananas! Buttermilk and ripe bananas are the secret ingredients in this incredibly moist, tender quick bread, that bakes up perfect each time. This banana bread recipe makes two large loaf pans so it's perfect to share one or freeze. 

Ingredients
  

  • 3 cups all-purpose flour
  • cups granulated sugar
  • teaspoons baking soda
  • teaspoons baking powder
  • ½ teaspoon salt
  • 12 tablespoons butter very softened
  • 3 large eggs beaten
  • cups buttermilk
  • 4 large ripe, browned bananas (about 2 cups mashed)

Instructions

  • Preheat the oven to 350°F. Spray two 9x5-inch loaf pans with cooking spray and set aside.
  • In a small mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Stir with a wire whisk to break up any clumps.
  • In a separate larger bowl, or use the bowl of a stand mixer, add the softened butter, beaten eggs, buttermilk, and mashed banana. Beat on medium speed with a hand mixer, until combined well.
    * The batter will probably have small chunks of butter in it, and that's normal.
  • Add the flour mixture in two parts (half of it each time), mixing on low speed after each addition.
    Mix on low speed, increase speed as needed, until the batter is combined and no flour streaks or pockets remain.
    * It's important to no over-mix, but it's also important to mix it well enough so all the flour/dry mixture is incorporated well.
  • Cook for 50-60 minutes or until a toothpick inserted in the top center comes out clean or with moist crumbs on it.
    * Cook time will vary. Make sure it's done before taking it out so it won't sink down in the center while cooling.
    * To prevent over browning, loosely lay a piece of tin foil over the loaf pans for the last 20 minutes of the bake time.
  • Let the bread cool in the loaf pans for about 30 minutes. Remove bread and place on a cooling rack to cool completely. Or eat a piece warm with butter! So good!

Notes

Mini Loaf Pans : To make mini loafs of banana bread divide the batter between 7 mini loaf pans and cook for 25-35 minutes or until done. 
Freezing & Storing : Store leftovers, at room temperature, in an air-tight container or inside a gallon Ziploc bag. To freeze, double wrap the cooled loaf in plastic wrap and then double wrap again in tin foil. Place it in the freezer for up to 1 month. Let thaw at room temperature, or the fridge, when ready to eat. 
Tip : Banana bread is even better on day 2. I like to wrap the cooled loaf in tin foil and place it inside a gallon-sized Ziploc bag. I then leave it out at room temperature until the next day. The bread will be so soft, moist, and the flavor is even more concentrated than before. 
Buttermilk : I don't love buttermilk substitutes so I don't use them, but do this if you want to substitute the buttermilk. Use a 2 cup measuring cup to do this so there is enough room. Add 1.5 tablespoons (equal to 4.5 teaspoons) into the measuring cup and fill the remaining with milk until it reaches the 1.5 cup line. Stir and let sit for 5 minutes to sour. I suggest using a higher fat milk for this like 2% of whole milk. 
Beaten Eggs : This means that you need to crack the eggs into a small separate bowl and stir with a fork. Then add the beaten mixture into the bowl. 
Butter : This recipe has been tested with salted butter. If using unsalted butter you may want to add 1/4 teaspoon additional salt, depending on preference. The key is to make sure the butter is well softened before adding it in so it's easier to mix into the wet ingredients. The easiest way to do this is to leave the butter out at room temperature overnight. 
Salt : Recipe has been tested and made with regular table salt. 
Bake Time : This time can vary so watch your bread starting at the 50 minute mark. The easiest way to tell if it's done is to insert a toothpick into the top center of the bread. You want it to come out dry or with moist crumbs on it, not wet batter. 

Nutrition

Calories: 229kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 231mg | Potassium: 168mg | Fiber: 1g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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A sliced loaf of quick banana bread recipe with a teal towel next to it.

 

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