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? 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*.
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
pumpkin pie spice! mmm…. walnuts and raisins were already in my plan….I will try this your way…
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.
Just to be clear, this came out great. Just be careful when you measure it out.
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.
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?
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!
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!
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!
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!
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.
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.
Line your pan with parchment paper, stand excess paper upright giving extra height to the pan. No more overflow, problem solved.
Bonus – Parchment paper keeps pan clean. No mess baking.
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.
How full did you fill the pan?
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.
Outstanding Banana Bread Recipe…I made as written, using butter instead of oil. Delicious and moist. Thank you!
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!!
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..
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.
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.
This is absolutely the best banana bread recipe ever!
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?
It overflowed the pan😕, probably could have used two pans
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!
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
Loved this recipe and with it having buttermilk in it was so good.
Will be making this again for sure!!!
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.
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!