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

4.99 from 56 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. 4 stars
    The banana bread was very moist and baked perfectly. I did feel it tasted a little bland. I usually use recipes with grass fed butter so maybe not used to oil based bread.

  2. 5 stars
    I made this and somehow forgot the sugar. I had added in about a cup of cinnamon chips so it did have a little sweetness. My husband loved it and I thought it was actually pretty good. When I make it again, I will probably only put in half the sugar the recipe calls for. The bread was soft (maybe a little too soft with out the caramelization of the sugar) and moist and very tasty with the richness of the buttermilk

  3. 5 stars
    I tried this in place of my favorite banana bread recipe due to having some buttermilk that I need to use and it is OUTSTANDING!!
    Will definitely use this in place of my other recipe.

  4. 5 stars
    Makes perfect banana bread muffins. I blend all liquids and bananas together then pour in dry, and over mix with a mixer.. turned out PERFECT! made double batch.. got 12 muffins, 1 bread, and one 4 by 8 pan out of it.

  5. Just took loaves of your banana bread out of oven. Delicious This will be my go to recipe from now on.

  6. 5 stars
    This bread is divine. I’m not a banana lover so used the 2 ripe bananas I had on hand. Other changes were: sub 1 C whole wheat flour for 1 C white, sub 1/2 C brown sugar for 1/2 C white, and used coconut oil. I don’t have a loaf pan so I used an 8×8 glass cake pan, baked for about 50 min. It rose above the top and cracked, a lovely sight to see. Moist, fantastic flavor, perfect in every way.

  7. 5 stars
    Amazingly delicious with a delicate crumb.

    Just made this recipe and mine also overflowed the pan. I had a sheetpan underneath so I didn’t mind and the batter that spilled out baked up like a cookie so it was fine by me! I figured out that the problem was that the “9×5” loaf pan I was using was actually 8.5×4.5 so that explains the overflow. Will use the correct one next time.

    For reference the 9×5 pan holds and 8 cup volume whereas an 8×4 holds 6. That’s a big difference in baking.

  8. 5 stars
    Thank you for this recipe! Had some leftover half-and-half cream which I used instead (used 1tbsp of lime juice to turn 1 cup of half and half into buttermilk) and it worked great. Super moist!

  9. This is a very tasty recipe! However, I found the volume was enough for two smaller loaf pans or one 8″ x 12″pan, which is what I used. The flavours are great, and the moistness and lightness are just right! Thank you very much. Next time I will use two cake pans, because I think this would be great as a simple layer cake. Yum. It will be fun to play around with this, adding spices, nuts, etc.

    I love the use of buttermilk. The texture is really good. Sometimes these breads are dense and heavy but not this one. Thank you again.

  10. 5 stars
    Excellent recipe – super moist! Use your best judgement on baking time based on your own oven. I used one larger loaf pan and one smaller loaf pan and set the timer for 40 min for the small pan – kept checking larger every 8 min with toothpick after I took 1st one out of the oven. I also added 1 c mini choc chips in one & chopped nuts in the other. This recipe is a keeper!

  11. 5 stars
    Just made this with 2/3 whole wheat flour and some apple because I didn’t have enough bananas and brown sugar and some Splenda, some olive oil and butter and a sprinkle of pecans on top. Worked out great. Beautiful looking loaf. No overflow.

  12. 5 stars
    This is my go to banana bread now – so good and moist! I use browned butter for my oil. I make as it reads but I also add chocolate chips, walnuts, and coconut. My family loves it and I get a lot of compliments on it. I appreciate all the comments about batter overflowing their 9 x 5 pan so I always make it with a lot of miniature baking pans so I can give to my neighbors as well. I use the cooking time only as a suggestion but set my timer for a lot less and keep checking it. Thank you for sharing this excellent recipe!

    1. I haven’t (yet) tried this exact recipe, mine has less buttermilk and butter. For the farmers markets I bake for, I sometimes add choc. chips, cocoa powder, and chopped maraschino cherries, maybe nuts, for Double choc. banana cherry (nut) bread. Or add choc chips, crushed pineapple, maraschino cherries, coconut and (nuts) for banana split bread, Yum! Have also added choc chips with blue or huckleberries and maybe nuts for a different kind of banana bread! The possibilities are endless!

  13. 5 stars
    I’ve tried a dozen banana bread recipes over the years and none have worked out. This is by far the absolute best banana bread. I make it every couple weeks and it’s so versatile.

    1. Agree 100 percent!
      I changed mine a bit … 1/2 c ea of coconut oil and apple/pineapple sauce;. 1/2 c ea of brown/white sugars and homemade buttermilk which I like using but never buy.
      My oven runs hot but done around 1 hr. I was also baking cookies off with it.
      When I make muffins or bread like this, I will cover it in honey the last 5 mins of baking.
      I missed my chance this time, so I poured some on after it came out of the oven.
      Oh so delicious!

  14. 5 stars
    I just made this recipe and I’m so glad I did because it’s delicious! I initially chose this recipe because it had the most buttermilk in it. I’m also glad I read the comments as I was able to fit this batter into both an 8×8 brownie pan and also make a smaller loaf in my 9×5 loaf pan. The only variations I made were I used 1 stick of butter instead of oil and also added about a 1/4 cup of semi sweet mini chocolate morsels. I wanted to use up some extra buttermilk and bananas I had and am so glad I came across this recipe, it’s a keeper!

  15. 5 stars
    Buttermilk ensures this recipe to always be moist. I add a cup of chocolate chips, and that could be why it doesn’t fit into a loaf pan. I just pour the extra batter into cupcake tins and cook them for 30 minutes. An hour is all this bread ned in the loaf pan. One of my favorite recipes!

  16. 5 stars
    First time and a perfect bread! Very happy to have found the recipe! Thank you! Didn’t read the overflow comments until after it was in the oven snd didn’t have a problem

  17. 5 stars
    I use this recipe every time I bake banana bread. I catch myself getting salty when someone (cough, my husband, cough) eats all the bananas before I can make a loaf!

    Not sure why so many reviews say the batter overflows the pan. I’ve never had that happen, but it is the risk when using recipes that don’t include weighted measurements. This is probably obvious, but make sure to measure the flour by spooning it into the measuring cup so it’s not too packed. And I like to use my hand mixer to liquify the bananas before adding the balance liquid ingredients. That way I can dbl check that they’re measuring at 1 cup.

  18. 5 stars
    I’ve tried a few Banana Buttermilk breads from around the web and this one is far better than the others. I considered using melted butter in place of oil and I think I will try it next time. But I baked it for one hour at 350 degrees and it was quite overbaked. I’m not sure what happened. Next time I will begin checking it at 45 minutes.

  19. 5 stars
    I followed the recipe exactly. In the first 10 minutes in the oven it looked like it might flow over, but it didn’t. I used 3 ripe bananas. The mix does look very moist as you pour it into the pan but it came out perfect. I checked it at one hour and it wasn’t yet done and checked it again after 5 minutes and it was ready. A perfect texture bread, light and delicious. I wonder if some may have problems if they stirred too much. Nothing should be done with a mixer here, I stirred with a wooden spoon, just as the recipes says, until the dry mixture is incorporated, don’t over do it.YUM!

  20. 5 stars
    This is now my ‘go to’ recipe for banana bread. I usually just surf the web for banana bread recipes and try a different one each time I want to make some. This is so moist and good – I think due to the buttermilk. I use this as my base and then add coconut, chocolate chips and walnuts. I get a lot of compliments and requests for the recipe.

  21. 5 stars
    Absolutely the best banana bread I’ve ever made. Followed the directions exactly and it came out perfect.

  22. 5 stars
    This is the best banana bread I’ve ever made, and you’re right about keeping it in the fridge. I followed the recipe to the letter, just added about a cup of chopped pecans. It’s delicious!!

  23. 5 stars
    Love this recipe!

    I made this using 3.5 bananas (mine were rather small) and all the other measurements, as mentioned in the recipe. The only other thing I did differently was adding 1/2 teaspoon coconut extract and 1/2 teaspoon vanilla, instead of 1 whole teaspoon vanilla.

    My picky boyfriend loved it. Even I, a banana bread snob, loved it.

    Thanks so much!

  24. Hello! This is an awesome recipe and the only changes I’ve made is I swapped out oil for butter, brown sugar instead of white sugar, add half a cup of chocolate chips and walnuts (each) and I use an 8 x 8 glass square dish. No need to adjust baking time. It comes out moist and delicious and more importantly no overflow during baking!

  25. 5 stars
    This is absolutely the best banana recipe ever! I very seldom made banana bread until I came upon this recipe. I make it often now, adding chocolate chips, walnuts, and toasted coconut. I adjusted the recipe for 2 bananas. So good!

  26. 5 stars
    I needed to bake it for much longer than 1 hour and it’s quite brown but really delicious. Ended up baking it for almost two hours. I used brown sugar, maybe that has given it the brown color but so nice and very moist.

  27. This recipe needs to be adjusted. I didn’t read the comments but when I saw that he batter was. 1/2 inch from the top of the pan, I scooped out batter and also made 1 doz muffins. I knew it would overflow and was doubtful it just would not rise. The remaining batter was half the loaf tin and that was done in 30 minutes. 1 hour would have produced a loaf of charred inedible rock. The recipe produces a tasty bread if you have figured out how to compensate for an excess of batter but there should be an adjustment or a warning. I am surprised it hasn’t been adjusted yet.

    1. Had the opposite … filled a 25cm baking tin, rose well and no overflow but I needed almost two hours of baking at 180degrees. It was still mushy after an hour. My oven isn’t a thermofan… maybe that accounts for the difference. Still delicious though 🙂

  28. 5 stars
    My kids made this today — baked in muffin tins instead of loaves. When I tasted one, I realized they forgot to put in the sugar! It was actually almost sweet enough because of the bananas. We topped each one with a sweet cream cheese frosting, and it was perfect. Thanks a bunch for the tasty recipe!

  29. This is delicious! I used three large bananas, a half cup of coconut oil, a 9 x 5 glass loaf pan and had leftover batter so used a smaller glass loaf pan for that. Baked at 325 for 1 hour and ten minutes. Mountain altitude. Will make again!

  30. 5 stars
    Perfect. Happened to have some buttermilk and three bananas I’d stashed in the freezer. We don’t shop every week during the Covid 19 shutdown. One week, I guess in March, I got some bananas. Too many to eat at once, so I like to cut them up and put them in the freezer and take a few out to eat like a frozen dessert. Well this bag of three bananas drifted to the bottom of the freezer. When I pulled them out yesterday they were overly ripe, They do slowly ripen more in the freezer it seems. They weren’t great for eating out of the freezer so I let them defrost and they were perfect for banana bread.

  31. Super moist bread. The only change I made was adding 1 teas of pumpkin pie spice, and 1/2 cup each of raisins and walnuts

  32. 5 stars
    Delicious! My kids all told me to save this recipe! I made mini loaves and, based on comments, took care not to overfill. Stretched remaining batter for a few muffins by adding coconut flakes and blueberries.

  33. 5 stars
    I made this recipe today, and was so disappointed. After following the recipe exactly, I ended up with a disaster in the oven. Just 25 minutes into baking, the batter started overflowing. Yikes! A total waste of high quality ingredients. I had to scoop burning batter from the bottom of the oven three times.

    You may ask, did you you the wrong size pan? No, I used the correct size, as per the recipe.

  34. I made this recipe. It was so easy and delicious, it was way to much batter for my 9×5 loaf pan. The recipe calls for using that size. What went wrong?

  35. I’m pretty sure I measured correctly, but the batter overflowed the baking pan (which was the correct size) and made a terrible mess. Is it possible that the baking soda amounts are incorrect? I won’t use this one again!

  36. Thank you for sharing your recipe! I’ve made this a few times and everyone loves it! It’s simple, delicious and I’ll be keeping it with my recipes! Thanks Again!

  37. I made this recipe exactly as stated & put it in a 9 x 5 pan, as stated, & put it in the oven. It has now been in the oven about 20 min. & the batter is overflowing out the sides into an unbelievable mess! I can’t believe the comments praising this recipe. I re-read the recipe several times & could not find anything I did differently from the recipe. I am tossing the recipe & will look for another one. What a waste!

    1. I saw your review after I already made the batter. Thanks! I was a little skeptical when I saw how much batter was in the bowl before pouring it into the pan. Divided some of it into muffin tins. You saved me a big mess!

    2. I had exactly the same experience. Twenty minutes into cooking, the batter was overflowing the sides of my baking pan. I just said so in the review.

    3. Yes, I can relate. This is my second time making this recipe and I’m in exactly your situation with an overflowing pan in the oven. First time, perfect loaf. Here’s the difference. First time – I used 2 bananas (small/medium). Second time – I followed the recipe and used 3 (also sm/med). The amount this made looked way more than 1 cup.
      Bakers beware: use 1 cup bananas not 3 medium.

    4. 5 stars
      Line your pan with parchment paper, stand excess paper upright giving extra height to the pan. No more overflow, problem solved.

    5. Are you new to baking? There was more batter than fit in the pan, but you only fill pans 3/4 full. I put the excess in a 6 cupcake tin.

  38. 5 stars
    I love this recipe! I have made this several times now and each time it turns out great! I do sprinkle the top with chopped pecan pieces before baking.

    1. 5 stars
      This is absolutely the best banana bread recipe I’ve made or eaten. When I was looking for a recipe with buttermilk, I chose this one since it listed the most buttermilk. It is the BEST!!

    2. Oh good bc I have extra butter right now so will use it. I’m anxious to try it since everyone says it is the best recipe ever..

  39. Everyone’s modifications made me confident, thank you!

    I doubled the recipe. My bananas were large and frozen. I used five; after I thawed and mashed them, I drained the liquid, reduced it, then cooled it before proceeding. I halved the sugar, used 2 cups whole wheat flour and three AP, added 1 cup chopped walnuts, and used melted butter for the oil. I used glass pans, so I reduced the heat by 25 degrees F. I placed the pans on a baking sheet. It cooked for 1 hour 20 minutes total. The crumb was perfect. I could stand it just a touch sweeter, but I don’t need the extra sugar, so I’ll probably keep the sugar at half next time, too. The pans came close to overflowing, but did not; I just got two big beautiful loaves. I’ll keep the baking sheet underneath next time, too, why not?

    I used clabbered milk for the buttermilk. Very glad to have a recipe that lets me not waste food, like in the old days.

  40. Great banana bread, plus quick and easy to put together. But it filled my big Pyrex glass loaf pan and spilled over in the oven. I’ll try two smaller loaf pans next time, and adjust the baking time.

  41. I am using the recipe as is, except I only have 2 large ripe bananas. Should I cut back on any of the ingredients, or just follow the recipe?

  42. 5 stars
    Did not have buttermilk, but trying to use up some “old yoghurt” that has been in the fridge forever – still smelled OK, but not sure if I should eat it “raw”. Added some regular milk to the yoghurt to make a slurry as a substitute for buttermilk. Also craving for coconut and used some leftover extra-virgin coconut oil, 3/4 cups of shredded coconut, and both vanilla and coconut extract. Super yummy and ate a large chunk before it cooled off!

  43. 5 stars
    Just finished the first slice. Delicious, excellent texture. Done in convection oven for one hour exactly. Added a little streusel topping for some crunch, this will be my “go to” recipe for banana bread

  44. Loved this recipe and with it having buttermilk in it was so good.
    Will be making this again for sure!!!

  45. 5 stars
    Great recipe. I have been looking for one to use up both overripe bananas and some extra buttermilk. Recently I have discovered that I do not tolerate brown sugar. This recipe is really nice. I never follow a recipe exactly, though, so I made a couple of changes. I used whole wheat pastry flour in place of the all purpose, and added a tsp of cardamom as I was hankering after that flavor. Finally, I threw in some toasted pecans because my husband loves them with bananas. The recipe came out GREAT. Thanks so much. This will be a keeper for my basic recipe. I really appreciate those who can put together the basics for me.

  46. 5 stars
    I am a seasoned baker & have tried many banana breads. This is by far the best recipie I’ve tried . So moist! I add choc. Chips & walnuts & glazed the top of it. Thx you so much I’ll be keeping this recipie!

    1. I tried this Banana Bread recipe for the first time yesterday. Yum! Changes I made: I used whole wheat flour, large bananas, walnut oil, coconut sugar(2/3 cup was good), and 1 1/2 cup chopped pecans. I also put parchment paper on the bottom of the pan to more easily remove the bread without it breaking.

    2. 5 stars
      I added one half cup chopped nuts. Nice addition to this fine recipe. Otherwise followed recipe exactly. Next time I might add some cinnamon and nutmeg.

  47. I made this last week and I’m making one for a friend I added some butter flavoring along with the Mexican vanilla flavor very good recipe!

  48. 5 stars
    I have made a lot of buttermilk banana bread in my day& this is the best!
    Try it as french toast with real maplesyrup and butter!

  49. 5 stars
    Thank you for this recipe, I tried this banana bread yesterday, it’s very easy and really good! I only changed the sugar angainst half normal white sugar and half coconut blossom sugar. And my baking pan was too small, the rest I put in the muffin pan. So I had 6 muffins fast and a banana bread for the next day 😉

  50. 5 stars
    We make banana bread a LOT in our house, but I’ve never used buttermilk in it. I bet it makes it even more moist and flavorful! This looks yummy!

  51. 5 stars
    Thanks for those tips for baking the bread, it can be tricky sometimes, since it really continues to bake even though you take it out of the oven. The recipe is wonderful, my favorite type of homemade bread! 🙂

  52. 5 stars
    My favorite was to use up bananas is to make banana bread! This one sounds DELICIOUS. Can’t wait to add it to my rotation. Thanks for sharing!

  53. 5 stars
    I love the magic that buttermilk brings to baked goods! This perfect loaf of banana bread proves it again—delicious!

    1. self raising flour has baking powder in it but you still need an alkaline ingredient, and uses the resulting burst of gas to perform a task. That’s exactly how baking soda works in your baked goods. It reacts with acidic ingredients such as lemon juice or vinegar, buttermilk, or cream of tartar to produce carbon dioxide gas depending on the recipe.

  54. 5 stars
    Great recipe. I embellished a little: 1/2 c sugar still works well. Substitute a bit of flour with flax meal and oatmeal. Nuts/pumpkin seeds ground to medium work well as additions. Just makes the whole thing a bit more healthy!

  55. 5 stars
    Hi Amanda, I have been making various different banana breads/cakes for years and have finally found my keeper. Thank you so much. Love how you set out the recipe too 🙂

  56. 5 stars
    I had three brown bananas and some buttermilk left from an earlier batch of pancakes. Found your recipe and it seemed basic enough. What I didn’t expect was how good this banana bread turned out! So easy and crazy delicious! This recipe is a keeper.

    1. Thanks so much Leslie! I may be biased, but I have to agree with you on this bread. I think this is one of those hidden gem recipes that hasn’t become popular yet, but should. I think it’s the best banana bread there is. 🙂

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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