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!
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.
- Add buttermilk, oil, sugar, and vanilla.
- Mix well.
- In a different bowl, add flour, baking powder, baking soda, and salt.
- Whisk together.
- Stir the dry ingredients into the wet ingredients.
- Pour the batter into a prepared loaf pan.
- 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).
 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? Â Check these out!
Watch the step by step video for the Best Banana Bread Recipe below:
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Best Buttermilk Banana Bread Recipe
Video
Ingredients
- 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
Instructions
- 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*.
Did anyone add nuts (pecan) to this recipe? If so how much and how did it turn out?
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.
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.
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!
Can you use coconut oil instead of Canola?
This is Simply the Best !! Thank you for Sharing.
This sounds so much like my mom’s recipe and it’s the best!!
Great recipe. Best I have tried
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!
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 😉
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!
I love the addition of buttermilk – so yummy.
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! 🙂
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!
I just can NOT get enough banana bread this year! Love that you used buttermilk!
I love the magic that buttermilk brings to baked goods! This perfect loaf of banana bread proves it again—delicious!
PERFECT use of over-ripe bananas Loving the buttermilk here!
This recipe worked perfectly for me. Rose quite a lot, very moist and flavourful. Thanks for sharing!
Why baking soda and baking powder. Using all purpose flour
Neither one of these ingredients are in all purpose flour.
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.
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!
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 🙂
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.
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. 🙂