Tired of wondering what to do with those overripe bananas and that lingering carton of buttermilk? Look no further! This Easy Buttermilk Banana Bread Recipe is your delicious solution, consistently earning rave reviews and hailed by many as the BEST banana bread recipe they’ve ever tried. If you’re seeking a foolproof way to use up brown bananas and buttermilk, prepare to be amazed by this exceptionally moist and flavorful loaf.

Why This Buttermilk Banana Bread Recipe Shines

We all find ourselves with an abundance of browning bananas and leftover buttermilk from time to time. While classic favorites like chocolate banana bread or fluffy buttermilk drop biscuits are wonderful, this Buttermilk Banana Bread stands out by brilliantly combining both ingredients into one spectacular treat.

The magic lies in the synergy between tangy buttermilk and sweet, ripe bananas. This dynamic duo works together to create an exceptionally moist banana bread with a tender, rich, and buttery crumb. Its light flavor and beautiful golden color are reminiscent of a luxurious banana pound cake. Imagine a slice, still warm from the oven, with a touch of melting butter – it’s pure comfort and undeniably SO good! It’s no wonder this recipe has become a cherished favorite in countless households, including ours.

Transform Your Leftovers into a Treat

If you’re pondering the fate of those overripe bananas on your counter and the buttermilk in your fridge, this easy quick bread recipe is your answer. Not only will your home be filled with the warm, inviting aroma of freshly baked banana bread, but you’ll also have a delectable snack or a delightful breakfast option ready in no time. Let’s be honest, homemade banana bread is ALWAYS a good idea, and this recipe makes it an exceptional one.

Key Ingredients for the Perfect Buttermilk Banana Bread

Unsalted Butter: Use softened, room temperature butter for the best texture. This contributes to the rich, buttery crumb.
Granulated Sugar: Provides the perfect amount of sweetness to complement the bananas.
Large Eggs: Ensure they are at room temperature for better incorporation into the batter.
Very Ripe Bananas: The browner and spottier, the better! Their natural sweetness and soft texture are key. You’ll need about 3 medium-sized bananas, mashed well with a fork.
Buttermilk: The star ingredient for a tender, moist crumb and a subtle tang. If you don’t have any on hand, you can easily make a DIY buttermilk substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5-10 minutes.
Pure Vanilla Extract: Enhances all the other flavors in the bread.
All-Purpose Flour: Provides the structure for your loaf.
Baking Powder: A leavening agent that helps the bread rise.
Baking Soda: Works with the acidity of the buttermilk to create a light and fluffy texture.
Salt: Balances the sweetness and enhances the overall flavor profile.

How to Make The Perfect Buttermilk Banana Bread

Prepare Your Oven and Pan:
- Preheat your oven to 350°F (175°C). Proper preheating ensures even baking.
- Thoroughly grease a 9×5-inch loaf pan with nonstick cooking spray or softened butter. For an extra layer of non-stick security and easy removal, you can also line the pan with parchment paper, leaving an overhang on the two longer sides to act as “handles.” Set aside.
Cream Butter and Sugar (The Foundation of Flavor):
- In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer on medium speed, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes. This step incorporates air, which contributes to a lighter textured bread.
Incorporate Wet Ingredients:
- Add the large, room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula as needed to ensure everything is mixed evenly.
- Gently stir in the well-mashed ripe bananas, buttermilk, and pure vanilla extract until just combined. Avoid overmixing at this stage.
Combine and Add Dry Ingredients:
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Whisking helps to distribute the leavening agents evenly.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed (if using a mixer) or by hand with a spatula until just combined. Be careful not to overmix; a few streaks of flour remaining are perfectly fine. Overmixing develops the gluten in the flour too much, which can result in a tougher bread.
Bake to Golden Perfection:
- Pour the prepared batter evenly into your greased (and floured/parchment-lined, if using) loaf pan, spreading it gently to the corners.
- Bake in the preheated oven for 50 to 60 minutes. Baking times can vary depending on your oven.
- The banana bread is done when the top is golden brown, and a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs attached, but no wet batter). Start checking for doneness around the 45-50 minute mark to prevent overbaking.
Cool Before Slicing (Patience is Key!):
- Once baked, remove the loaf pan from the oven and let the banana bread cool in the pan on a wire cooling rack for at least 15-20 minutes.
- After this initial cooling period, carefully run a thin knife or spatula around the edges of the pan to loosen the bread. Gently invert the loaf onto the wire rack to remove it from the pan.
- Allow the bread to cool completely on the wire rack before slicing. Cooling completely ensures cleaner slices and prevents the warm, delicate bread from crumbling. Once cooled, slice and savor your delicious homemade Buttermilk Banana Bread!

Recipe Variations: Banana Bread Muffins or Mini Loaves

To Make Buttermilk Banana Muffins:
1. Preheat oven to 350°F (175°C).
2. Line a standard 12-cup muffin tin with paper liners or grease the cups well.
3. Divide the batter evenly among the muffin cups, filling each about two-thirds to three-quarters full.
4. Bake for approximately 18 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
To Make Mini Banana Bread Loaves:
1. Preheat oven to 350°F (175°C).
2. Grease 3-4 mini loaf pans (typically around 5.75 x 3 inches).
3. Divide the batter evenly among the prepared mini loaf pans.
4. Bake for approximately 25 to 35 minutes, or until a toothpick inserted into the center of a mini loaf comes out clean.

How to Store & Freeze Your Buttermilk Banana Bread

Storing at Room Temperature:
- Ensure the banana bread is completely cooled before storing.
- Wrap the loaf tightly in plastic wrap, aluminum foil, or place it in an airtight container.
- Store on the counter at room temperature for up to 3-4 days.
Freezing for Longer Storage (Great for Meal Prep!): This Buttermilk Banana Bread freezes exceptionally well, making it perfect for a quick treat on a “rainy day… or any day!”
1. Cool Completely: This is crucial to prevent ice crystals and sogginess.
2. Wrap Securely: Wrap the entire cooled loaf (or individual slices) first in plastic wrap, then in a layer of aluminum foil. Alternatively, place the plastic-wrapped bread/slices into a heavy-duty freezer-safe bag, pressing out as much air as possible.
3. Label and Freeze: Label the package with the date. Your banana bread can be frozen for up to 3 months for best quality.
4. Thawing: To thaw, remove the banana bread from the freezer and let it sit on the counter at room temperature (still wrapped) for a few hours, or overnight in the refrigerator. Individual slices can also be gently warmed in a microwave or toaster oven.

Banana Bread With Buttermilk

Got overripe bananas? This Buttermilk Banana Bread recipe is your answer! Enjoy super moist, easy-to-make bread that's the perfect way to prevent waste and bake something delicious.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 10

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

6 tablespoons 3/8 cup unsalted butter, softened to room temperature
5/6 cup granulated sugar
2 large eggs at room temperature
Approx. 5/6 cup mashed very ripe bananas about 2-3 medium bananas
3 tablespoons buttermilk at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda

Method

Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan, or line with parchment paper for easy removal. Set aside.
Cream Butter & Sugar: In a large bowl, using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 2-3 minutes).
Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract until just combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, and baking soda.
Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
Bake: Pour the batter evenly into the prepared loaf pan. Bake for 45-55 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (or with a few moist crumbs).
Cool & Serve: Let the banana bread cool in the pan on a wire rack for 15-20 minutes. Then, carefully loosen the edges with a knife and invert the bread onto the rack to cool completely before slicing and enjoying.

Notes

Storage: Keep at room temperature in an airtight container for up to 3 days.
Freezing: For longer storage (up to 3 months), cool completely, wrap well (e.g., plastic wrap then foil, or a freezer bag), and freeze. Thaw at room temperature.