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*.
Really moist and flavorful
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.
The best banana bread i have ever baked
Thank you for the recipe
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.
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!
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.
Absolutely the best banana bread I’ve ever made. Followed the directions exactly and it came out perfect.
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!!
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!
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!
I’ll have to try that method. The bread sis great.
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!
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.
Can I replace the banana with avocado?
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.
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 🙂
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!
really good banana bread recipes. used it all the time
Can I substitute self rising flour?
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!
P.S. My loaf pans are 9-5/8 x 5-1/2 x 2-3/4….it fit with about 1/2″ to spare when done…
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.