There’s something deeply comforting about the smell of banana bread wafting through the kitchen.
This banana buttermilk bread is one of those recipes I come back to again and again — soft, fluffy, rich with banana flavor, and just the right amount of sweetness.
Whether I’m baking for a cozy weekend or meal-prepping for the week, these loaves never last long in our house.
If you’ve got ripe bananas sitting on the counter and a carton of buttermilk in the fridge, this is your sign to bake.
Why I Love This Recipe
It’s incredibly moist thanks to the buttermilk and bananas.
You can bake two loaves at once—one to enjoy and one to gift or freeze!
It’s adaptable: add nuts, chocolate chips, or keep it classic.
Great for breakfast, snacking, or even dessert.
What You’ll Need (Ingredient Highlights)
Mashed bananas: Use very ripe bananas—black spots mean more flavor.
Buttermilk: Adds rich moisture and helps tenderize the crumb.
Butter: For a soft, melt-in-your-mouth texture.
Sugar: Sweetens and helps the crust caramelize slightly.
Eggs: Binds the batter and adds structure.
Flour, baking soda, salt: The dry base to bring everything together.
Vanilla: For warm aroma and depth.
Optional nuts: Chopped walnuts or pecans add a nice crunch.
Pro Tips Before You Start
Use overripe bananas: The riper, the better—more sweetness and softer texture.
Don’t overmix the batter once flour is added to keep the bread fluffy.
Grease the pans well or line with parchment to prevent sticking.
Let the loaves cool fully before slicing for clean cuts and best flavor.
How to Make Banana Buttermilk Bread
Step 1. Prepare the Oven and Pans
Preheat your oven to 350ºF (175ºC).
Generously butter two 8.5 x 4.5-inch loaf pans so the bread doesn’t stick.
Step 2. Cream Butter and Sugar
In a stand mixer (or with a hand mixer), cream together the butter and sugar until light, pale, and fluffy.
This takes about 3–5 minutes on medium speed.
Step 3. Combine Dry Ingredients
In a separate mixing bowl, whisk the flour, baking soda, and salt until combined. Set aside.
Step 4. Add Eggs and Liquids
With the mixer on low, add the eggs one at a time, beating briefly after each.
Then mix in the vanilla, buttermilk, and mashed bananas until incorporated.
Step 5. Mix in the Dry Ingredients
Add the flour mixture in two batches.
Mix until just combined — don’t overmix or the bread may become dense.
Step 6. Bake
Divide the batter evenly between your two prepared loaf pans.
Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7. Cool and Serve
Remove from the oven and immediately transfer the loaves to a wire rack.
Let cool fully before slicing.
What to Serve It With
A slather of salted butter or peanut butter
A hot cup of coffee or chai
Vanilla yogurt and berries for breakfast
Variations / Substitutions
Add-ins: Chocolate chips, chopped dates, or shredded coconut.
Swap nuts: Use pecans or almonds if you like a twist.
No buttermilk?: Substitute with milk + 1 tablespoon vinegar or lemon juice.
Storage & Leftovers
Let bread cool completely before wrapping tightly in foil or plastic.
At room temperature: Keeps fresh for 2–3 days.
Refrigerator: Up to 5 days.
Freezer: Wrap slices individually and store in a freezer bag up to 3 months.
Thaw and toast to enjoy!
FAQs
Can I use frozen bananas?
Yes! Thaw them completely and drain excess liquid before mashing.
What can I use instead of buttermilk?
Mix ½ cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
Why did my bread sink in the middle?
It may be underbaked or the batter was overmixed. Always test with a toothpick.
Can I make muffins with this batter?
Absolutely! Just reduce baking time to about 20–25 minutes.
Do I have to use nuts?
Nope—feel free to leave them out or swap with chocolate chips.
Can I reduce the sugar?
You can cut it down slightly, but texture and flavor will be affected.
Can I make this gluten-free?
Try using a 1:1 gluten-free flour blend for best results.
Final Thoughts
This banana buttermilk bread is comfort food at its finest.
Moist, fragrant, and satisfying—each bite reminds me why homemade is always worth it.
Whether you’re baking for family or just want to use up those overripe bananas, this recipe will never disappoint.
Best Ever Banana Buttermilk Bread
Ingredients
Method
- Preheat oven to 350ºF. Generously butter two 8.5 x 4.5-inch loaf pans.
- Cream butter and sugar in a stand mixer until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With mixer on low, add eggs one at a time.
- Then add vanilla, buttermilk, and mashed bananas.
- Add flour mixture in two parts, mixing until just combined.
- See full steps with tips & photos → https://theboatshedcafe.com/best-ever-banana-buttermilk-bread/
Notes
- The number of eggs can vary: 4 large eggs for a firmer crumb, or 5 smaller eggs for extra richness.
- Bananas should be deeply speckled or even blackened for the best flavor.
- No buttermilk? Mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar and let sit 5 minutes.
