I Am Baker

Buttermilk Banana Bread

Death and taxes.  Few things are more certain.  Except that is, my obsession with banana bread.  I have many on my site.  This one, this one with a brown butter glaze, this one where my husband emotionally cheats on my and declares his love for another woman’s banana bread, this caramel banana cake, and this zucchini banana oat bread and the crappiest day of all time.

Buttermilk Banana Bread!  You will never go back to regular banana bread again!

Yeah.  I love em.

But this recipe is different!  I saw it over on Mel’s Kitchen Cafe and was totally intrigued.  She say’s its the only kind she has tried in years.  In years!

So I tried it.

Amazing Buttermilk Banana Bread!


Ok, let me back track a bit.  As much as I love and adore banana bread, I have NEVER in my LIFE made it right.  I always always always burn the top and sometimes the inside is not done.

Yeah, my streak was not broken with this one!  But I blame me, not the recipe.  If you have tricks on how to avoid this, do let me know.  I have tried covering it (don’t do that), I have tried covering it for the last 15 minutes, baking it lower in my oven, decreasing the temperature, adding more flour (don’t do that either), freezing it immediately out of the oven, cooking for longer than recommended and even refusing to bake it in a traditional loaf pan.  (i.e. all the “cake” recipes above)

With this recipe the inside was perfect, and I do mean perfect, but the outside was a bit more brown that I would like.  I will perfect it if it’s the last thing I do!

Good thing it still tastes amazeballs. (that’s for you Kristen) Obvi.

Buttermilk Banana Bread


  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/4 cups mashed bananas (3-4 bananas)
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch of salt


  1. Prepare loaf pan. (I used two smaller loaf pans.)
  2. Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
  3. Mash bananas in a medium sized bowl with a fork. Set aside.
  4. In a stand mixer on medium high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
  5. Slowly pour in the flour mixture. Mix until JUST combined.
  6. Remove bowl from mixer and fold in banana's.
  7. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
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This is Mel’s original recipe, which I have slightly adapted.

Buttermilk Banana Bread!


Just look at that.

I mean, have you ever seen a banana bread like that?  So light.  So sweet. So amazing.

Buttermilk Banana Bread! You will never go back to regular banana bread again!

I just may be converted to a buttermilk banana bread kind of girl.



  1. says

    My MIL makes my (and my husband’s) favorite banana bread, and it has eluded me for almost 7 years. It’s on my “baking conquest list,” which makes me laugh, because I can bake some of the most complex recipes, but can’t for the life of me get that darn banana bread right!!

  2. Pam says

    A while ago I read you should never use more than 1 cup of mashed banana in a banana bread recipe. I often had unreliable results as well until I followed that rule. More than 1 cup causes the inside to take too long to cook, causing the outside to get too dark.

    • says

      That is interesting! However, I increased the amount of flour I used (up to 2 cups) so you think it should still be only 1 cup of banana? My favorite regular banana bread recipe uses more than 2 cups of banana… I wonder how that would taste modified? Thanks for the info!

  3. says

    Oh man, I just spent the last few hours looking up banana bread recipes. I’m sampling a bunch of different ones because I got a request for a banana bread wedding cake! Now I have another one to add to this list. That looks fabulously fluffy! And your last sentence…awesome. :)

  4. Stephanie says

    I have a banana bread recipe that makes 2 traditional size loaves. I could never get the inside to cook without the outside being dry. I switched to 4 mini loaf pans and have never had a problem since. It is always perfectly moist all the way through!

  5. says

    This is the fluffiest banana bread I’ve ever seen. So light in color too! I always burn the top of the banana bread too – not that that’s ever stopped me from eating it :)

  6. Laurie says

    I have a way to make banana bread turn out perfect every time. :) I found a recipe in my local paper and tried it. It is the perfect recipe (although I haven’t tried this one yet). :)

    The first and most important thing is the pan. You need a light coloured metal pan, preferably aluminum. Dark pans will absorb the heat and so will glass. Use aluminum. I now always use aluminum pans for any quick bread I make. They all turn out better.

    Second, using a 9×5 pan, bake at 350* for 50 minutes and the reduce the heat to 325* and cover with loosely foil and bake for 25 minutes more or until a cake tester comes out clean. You may need to adjust the times for your recipe.

    Here is where I got the info and recipe.
    It’s close to your recipe and very yummy.

  7. Kathy says

    It took me what feels like hundreds of tries to get mine just right, but I determined the exact amount of time it took to bake my favourite recipe then reduced the temp by 5 degrees and it turned out beautifully! I also find that wrapping it up while it still just the tiniest bit warm keeps it moist and my guys oohed and aahed the first time I did that.

  8. Gina Hall says

    Hi! Funny you should ask about banana bread recipes. I have always used the on in the Betty Crocker cook book under Quick Breads. Perfect every time. If I use Pampered Chef’s stone loaf pans, I always put them in the oven to heat them up while I mix the ingredients. I take them out right when I’m ready to pour in the batter, and lightly spray just the bottom of the pan. (Even though you aren’t supposed to have to do that with their stones, I always do it with the loaf pans and the bread pops right out every time.) If I use traditional loaf pans, I spray them also, and bake, without heating them before baking. I make a lot of banana and zuchinni breads, and Betty Crocker’s recipes in the three ring binder cookbook with the trademark red and white checked cover have never failed me.

  9. Cat says

    I just made this today and was a hit with my 11 yo. son i added chocolate chips on top on the half part

  10. Neddy says

    I’ve been using virtually the same recipe for years…. but as a banana cake. Baked in a square pan and topped with a maple cream cheese frosting…. sometimes I add walnuts or pecan.

  11. Noel says

    Nice to know I am in good company. I have won many baking contest, but banana bread and some other quick breads I just can’t get right. Yet I can bake and decorated tiered cakes. One trick I have found to help the bottom from burning is to place the pan onto 2 sheet pans or cookie trays. This sort of insulates the bread.

  12. says

    it’s funny because the only way i can make my banana bread turn out right is by baking two loaves of it in the oven at the same time! when i only do one loaf, it never rises as high. must be something with my oven?

  13. Betty says

    I have a Never Fail Banana Cake Recipe my Mother used to make, don’t know where it came from but it was just like it’s name it never failed. I even changed it because I wanted it lighter and I put applesauce in it to cut back on the sugar and butter. It came out really good every time. I think it called for milk that had vinegar in it like buttermilk. If you don’t have buttermilk you can put vinegar in milk and make it into a type of buttermilk.

    Anyway you recipe looks good and I like to try different recipes. I have an oven that cooks hotter so I always turn the temperature down a little. I find the metal pans are the best to cook it in and I always line them with tin foil because the bottom usually burns, but not with the tin foil. I sometime leave it in the oven for an extra 5 min. I always check it to see if middle is cooked and if not leave it 5 min’s. longer then it is.

  14. Kathi says

    What an amazing recipe ! I absolutely LOVE it — and so do my husband and the rest of my family !
    I bake it in a round tin and use confectioner’s sugar — the result is just PERFECT !
    I’ve been following your blog for a while now :-) and wanted to say: thank you for sharing your recipes!

  15. Lauren says

    Cook’s Illustrated just had a recipe for banana bread and before I tried their technique I like you had many quick breads and banana bread fail but after trying their recipe I will be doing this all the time. If you want a lot of banana flavor but having all that banana makes it to soft inside then microwave the banana for a bit then drain the juice out of the bananas for 30 min then take that banana juice and reduce it till it’s thickened and add the bananas and the reduced juice into the bread. The flavor increases since you have reduced that juice but it won’t get as soggy.

  16. Heather says

    I have always had success with banana bread. It was the first thing I learned how to bake. I really like this one, and plan on trying this recipe–i was just wondering if I can use “one” loaf pan” and what size? your typical loaf pan?


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