The Best Buttermilk Banana Bread

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The Best Buttermilk Banana Bread- This is the best banana bread recipe ever! This is an easy recipe and the bread is so moist and delicious. I absolutely love it!

Buttermilk Banana Bread in a loaf pan
I made this banana bread recipe when I had over ripe bananas and left-over buttermilk in the refrigerator that I didn’t know what to do with.  I was so happy with the result.  This is now my go-to banana recipe.  It’s that good!

How to make homemade Buttermilk Banana Bread:

  • Mash three bananas in a large bowl with the back of a fork.
  • Whisk in two eggs.

2 eggs and mashed bananas in a bowl for the best banana bread recipe

  • Add buttermilk, oil, sugar, and vanilla.
  • Mix well.

Buttermilk, oil, sugar, vanilla, eggs, and bananas in a bowl

  • In a different bowl, add flour, baking powder, baking soda, and salt.
  • Whisk together.

The dry ingredients over the wet ingredients in a bowl of banana bread batter

  • Stir the dry ingredients into the wet ingredients.

Banana Bread batter in a bowl

  • Pour the batter into a prepared loaf pan.

Loaf pan full of uncooked Buttermilk Banana Bread batter

  • Bake for 1 hour in a 350 degree oven.
  • Let the bread cool in the pan for 10 minutes.
  • Remove from the pan and place on a cooling rack to cool completely before slicing.
  • Store covered in the refrigerator (TRUST ME).

Sliced Buttermilk Banana Bread

 How long to cook banana bread:

  • The secret to making the best banana bread recipe ever is not overcooking the bread.
  • When a toothpick is inserted into the center of the bread, it shouldn’t come out with raw batter on it.
  • HOWEVER, it’s good to have moist crumbs on the toothpick.
  • I always take mine out at 1 hour and it is perfect.
  • Remember, the bread will continue to cook as it rests in the pan.

How do you keep banana bread moist after baking?

This bread is great as soon as it’s cool enough to eat.  But, it’s even better if you can cover it and let it set in the refrigerator for a few hours.  I like to make it in the evening and serve it for breakfast the next day.  Letting the bread rest in the refrigerator makes it incredibly moist.  And, it stays moist for days.

What goes good with Banana Bread?

  • Butter
  • Peanut Butter
  • Nutella
  • Chocolate Chips

Chocolate Chip Banana Bread

Easily turn this classic banana bread recipe into chocolate chip banana bread by adding 1 cup of semi-sweet chocolate chips to the batter after the dry ingredients have been added to the wet ingredients.

Looking for more great banana bread recipes?  Check these out!

Watch the step by step video for the Best Banana Bread Recipe below:

Find more of my recipes on TikTok

Sliced Buttermilk Banana Bread

Best Buttermilk Banana Bread Recipe

4.96 from 72 votes
Buttermilk Banana Bread - This is the best banana bread recipe ever! This is an easy recipe and the bread is so moist and delicious. I absolutely love it!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


Servings 12 slices
Calories 293 kcal


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium overripe bananas, mashed with a fork (about 1 cup)
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil (or your preferred cooking oil)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F. Spray a 9 by 5 inch loaf pan with cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
  • In a large bowl, whisk together the mashed banana and the eggs. Add the buttermilk, oil, sugar, and vanilla and mix well.
  • Stir the dry ingredients into the wet ingredients until just combined. Do not over mix.  Pour the batter into the prepared baking pan.
  • Bake for 1 hour to 1 hour and 10 minutes. When a toothpick is inserted into the center of the bread, it should come out with moist crumbs but with no raw batter on it.
  • Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and place on a cooling rack to cool completely before slicing. Store covered in the refrigerator*.


*It may not be common to store banana bread in the refrigerator.  But, this bread gets EVEN BETTER after it's been covered in the refrigerator for a few hours.  If you're making this for breakfast, I recommend making it the night before.


Serving: 1/12th of the recipe | Calories: 293kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 222mg | Potassium: 222mg | Fiber: 1g | Sugar: 21g | Vitamin A: 95IU | Vitamin C: 2.6mg | Calcium: 55mg | Iron: 1.5mg
Course Bread/Muffin, Breakfast, brunch, Snack
Keyword banana bread recipe, best banana bread, buttermilk banana bread
Cuisine American
Author Amanda Finks
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  1. I have been using this recipe for years and everyone says it is the best. I use 2/3 cup of each buttermilk and oil. All other ingredients are the same. I use a bunt pan and bake for 50 minutes. Yummy!!!!

  2. I have super ripe bananas and leftover buttermilk, so I plan to make the recipe today, but I wonder how well the banana bread would hold if I opt to freeze it rather than eat it today? Have you frozen it with good results? And then perhaps defrosted it in the fridge to serve at a later date?

    1. 5 stars
      This was the best banana bread recipe. I added chopped pecans. Very moist. Definitely a keeper.
      I was lucky enough to have full fat buttermilk and I actually used bananas I had put in the freezer to “use later”.

  3. Just put my bread in the oven to bake. The batter comes within a 1/2 inch to the very top of my 9×5 pan. Is this correct?

  4. 5 stars
    This is the best banana bread recipe I’ve ever made! I use bananas that are so ripe they are starting to get a black peel which I think adds to the rich banana flavor my bread had. The person who said theirs was bland should do themselves a favor and try again with extremely ripe bananas. Thank you Amanda for sharing your receipt.

  5. 5 stars
    Love this recipe for banana buttermilk bread- I did recipe for 1 loaf only
    I did silicone muffin pan for 12- only took 30 minutes to bake so delicious with a bit of crunchy texture on top.
    Thankyou for sharing!

  6. 5 stars
    The title is correct, this is the best and most moist banana bread I’ve ever made. I sunstituted apple sauce for the oil for even more wholesomeness.

  7. 5 stars
    Hello, thanks for this recipe. I made it several times and the people love it. However, I use a different mixing method. I mix the Eggs and sugar first until light and airy, then add the eggs, and mix well, followed by the oil and then the mashed bananas. I then mix in the flour and buttermilk alternatively. This results in a more light and airy texture.
    Does it really make a difference with the mixing order with banana bread?

    1. Thank you for sharing your technique. I plan to try it and see if I notice a difference I know when making other breads and cakes they suggest alternating dry with liquid starting and ending with dry ingredients

      I love Wholesome dish recipes

    2. 5 stars
      It would make a difference because it would disrupt the sequence of the ratio to wet and dry things. This is true because I have made my own banana bread from scratch with my own recipe and my friend tried making it and she completely messed the entire thing by mixing the wet and dry ingredients without following my order.

  8. 5 stars
    Super delicious banana bread recipe! I just made this recipe and instead of bread I put in muffin tins, I couldn’t be happier with the results! Thank you So Much for the recipe! It turned out light and moist and really flavourful! This will be my go to recipe for over ripe bananas.

  9. 5 stars
    This is a good recipe. I used applesauce for the oil and added dried cranberries. I also just hand mixed it.

  10. 5 stars
    I made this with King Arthur Gluten Free flour, adding a teaspoon of cardamom but leaving in all the rest of the ingredients. I sprinkled the top with cinnammon sugar before baking. It’s delicious and I will definitely make this way again. Thank you!

    1. 5 stars
      Made this for first time this morning with three black bananas. To keep carbs down, I used 1.5 cups whole wheat flour, the rest white. Added 1.5 tsp cinnamon. Turned out great: tasty and moist as advertised! Next time will add walnuts or pecans.

  11. 5 stars
    I happened to have some buttermilk on hand so used this instead of my usual banana bread recipe and it was wonderful. Moist and tasty – turned out perfect. I made two because I had extra bananas. Cut the extra loaf in half and gave to two friends and got rave reviews from their families too.

  12. 5 stars
    I made this banana bread because I had lots of leftover buttermilk after Thanksgiving. It is my NEW go to recipe. Absolutely delicious. I now have a freezer with left over buttermilk just so it’s on hand when I want the best banana bread ever. It’s already the third time I’ve baked one and it disappears as fast as I bake it. I did add walnuts because we like them in banana bread. ❤️

  13. 3 stars
    Both husband & granddaughter said it was moist, but very bland. Will try another recipe that uses more bananas and has some spices. Will not make again.

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About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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