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 70 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

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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