This easy Buttermilk Banana Bread Recipe is the BEST you will ever try. It's so good my friend sells it at her restaurant. If you have brown bananas to use up this will be your go-to recipe.
This is the OG recipe, it has been updated for photos and content.
Why this Banana Bread recipe is the best
- It's the perfect balance of texture. Not to dense not to light and seriously so moist.
- It feeds a crowd! You can make two large loaves or several small loaves.
- Want a banana bread but fast? Take this banana bread recipe and put it into cupcake liners and you have the most delicious buttermilk banana muffins.
What is Banana Bread?
Banana Bread is a quick bread recipe, made without yeast. Quick bread is any bread leavened with leavening agents other than yeast. Common quick breads are zucchini bread, pumpkin bread and corn bread. This easy banana bread recipe combines sweet ripe bananas & creamy buttermilk for a sweet and deliciously dense bread with a sugary crunchy crust.
What Ingredients do I need for Banana Bread?
- ripe, smashed bananas- browning, overripe bananas are great for baking because as they ripen their starches break down into sugar. Making your baked goods more sweet and adding moisture.
- buttermilk- if you do not have buttermilk on hand that's ok! I'll show you how to make it in a pinch.
- Mini chocolate chips if desired
How to make Buttermilk
If you find yourself out of buttermilk or it isn't available to you, you can make it at home! Using milk (or even half and half or heavy cream will work!) add 1 tbs lemon juice (or vinegar) for every one cup of milk, let sit for 5 minutes . For this recipe you will need 1.5 cups milk and 1.5 tablespoon of lemon.
How To Make Buttermilk Banana Bread
Step 1: Mash up your ripe bananas.
Step 2: Make your buttermilk if you are making your own.
Mix 1 ½ tablespoon of lemon juice with 1 ½ cup milk. Let it sit for 5 minutes. Since it needs to sit for about 5 minutes I like to do this as one of the first steps while I mix the other ingredients. You can also use half and half or heavy cream if in a pinch.
Step 3: Mix your dry ingredients
Mix together flour, sugar, baking soda, and powder. You do this step to make sure the rising agents are incorporated evenly throughout the batter.
Step 4: Mix together wet ingredients
Beat your butter, add in eggs and buttermilk.
Alternate adding bananas and dry ingredients into wet ingredients.
How Long Do I Bake Banana Bread?
This will depend on what size bread pan you have put your batter in. For muffins about 15-20 minutes. Smaller loaves like 3x5 aluminum pans about 30 minutes. For 8in pans about 45 minutes and for 9in+ allow 50-60 minutes.
PRO TIP: an easy and fast way to test out your bread is to press down on the top middle of your bread - if it and springs back it is done. If you press down and it depresses and stays depressed that means your bread is still doughy inside.
Or insert a wooden toothpick into center of the loaf. If the toothpick comes out clean the quick bread is done.
Can I Make These Into Muffins?
ABSOLUTLEY! I frequently will make muffins out of this recipe, or I'll do some small loaves and muffins. switch it up, the kids will love it!
I love this gluten-free flour by cup-4-cup. It has been the best substitution for bread for me yet! If I find a better one I will let you know. As you can see in this
HECK YES! I recommend using mini chocolate chips. The batter is a little lighter and heavy large chocolate chips tend to sink to the bottom.
I prefer using smaller loaf pans. My favorite are 3x5 aluminum pans you can find at your grocery store in the paper goods isle. These bake quicker allowing the bread to have a nice crisp crust but not over done on the outside. I find the bigger the pan is the longer the bread has to cook causing a crispier crust. The small aluminum pans also are great for sharing with friends.
Storing Buttermilk Banana Bread
- Storing - This banana bread recipe will keep at room temperature for several days. Just store in an airtight container or wrapped in plastic wrap.
- How to freeze this banana bread - Let bread cool completely, wrap it in plastic wrap, and then wrap it in aluminum foil. Freeze for up to 3 months. When ready to eat, thaw on the counter in its wrapping.
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Buttermilk Banana Bread
- 3 cup flour
- 1 ½ cup sugar
- 1 ½ tsp. baking soda
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 3 eggs
- ¾ cup butter
- 1 ½ cup buttermilk
- 4 large mashed bananas
- mix together dry ingredients
- in a separate bowl mix wet ingredients
- add dry and wet ingredients, mix well.
- Make your own buttermilk see notes below- mix 1.5 cups half and half (or milk or cream, half and half preferred) and 1.5 T lemon juice or vinegar. Let stand for 5 minutes before mixing with other ingredients.
- Bake at 350°F (180°C) for 30-35 min. RESULTS ARE BEST IF MADE IN SMALL LOAF PANS Yields about 6 small loaves.