Buttermilk Banana Bread

filed under: Bread on June 28, 2014

Buttermilk Banana Bread is a certainty in my life… I know I love it and I know I always will! This recipe is special not only because of the sweet, moist, and delicate crumb but because it turns out very light in color, something that is not the norm when making banana bread! If you love this recipe, don’t miss my Best Banana Muffins!

Sliced into Loaf of Buttermilk Banana Bread

Buttermilk Banana Bread

The perfect banana bread contains one special ingredient, buttermilk! It helps to produce this light, almost white, banana bread that cannot be achieved with a normal recipe. The flavor is spot on, with all the banana goodness you would want, but also a presentation that will leave people with questions. “How did you get it so light?” The answer is simple, buttermilk. And I happen to have a homemade buttermilk recipe that you could use!

How to Bake the Perfect Buttermilk Banana Bread

I prefer a course mashing of the bananas as I love the small chunks peppered through the loaf. To achieve this simply lightly mash with a fork. If you want a smoother consistency, add the bananas to a food processor.

Make sure your baking powder and baking soda are fresh! This is what helps the loaf to have a beautiful rise and be a lighter crumb practically falling apart in your hands. The buttermilk in this recipe helps to activate the baking soda.

Stick to a tried and true method of adding the wet ingredients to the dry ingredients. Stir until just combined and your banana bread will bake to perfection.

Sifted Flour in a Bowl

Tips and Tricks

  • Use ripe bananas. This may seem like a no-brainer, but I can’t tell you how many times I have heard from people that their recipe didn’t have a strong banana flavor. When asked if their bananas were ripe, the typical response is, “does that make a difference?” Yes, SO MUCH yes. If you need to ripen bananas in a pinch, try placing them on a baking sheet in a 250°F oven for about 15 minutes.
  • Room Temperature Dairy. Make sure your buttermilk is not cold. This applies to the butter (and eggs, even though not technically dairy) in this recipe as well. You will find they incorporate much better and the resulting texture is second-to-none.
  • Sifting the Flour. We want a tender banana bread, and this is one of the tricks to achieving that. It helps to keep the recipe consistent and make sure there are no lumps.

Loaf of Buttermilk Banana Bread from Overhead and Uncut

Can This Banana Bread Be Made Gluten-Free?

You can use all gluten-free flour substitutes. Just follow the instructions on the bag to make sure it is a 1:1 ratio with all-purpose flour.

How to Make Buttermilk Banana Bread with Chocolate Chips

We prefer to add milk-chocolate chips when making chocolate chip banana bread, but you can use whatever flavor you prefer. (White chocolate is also a great addition!) Simply fold in 1/2 cup chocolate chips and then reserve a few for sprinkling over the top before baking. For a specific recipe, check out my Chocolate Chip Banana Bread. Or, go all out and make my Triple Chocolate Banana Bread!

Slices of Buttermilk Banana Bread on a Plate


Looking for More Bread Recipes?

Cream Cheese Banana Bread

Cinnamon Sugar Banana Bread

Homemade Cinnamon Raisin Bread

Lemon Loaf

5 from 14 votes
Buttermilk Banana Bread
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins

The perfect banana bread contains one special ingredient… buttermilk!

Course: Breakfast
Cuisine: American
Keyword: Buttermilk Banana Bread
Servings: 8
Calories: 411 kcal
Author: Amanda Rettke--iambaker.net
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon kosher salt
  • cups mashed bananas, approximately 3-4 ripe bananas
  • ½ cup (113g or 1 stick) butter, softened
  • cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup buttermilk, room temperature
  • 2 teaspoons vanilla
  1. Preheat oven to 350°F and spray a 9x5-inch loaf pan with nonstick cooking spray.

  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. (Do not skip this step!) Set aside.

  3. In a separate medium bowl, use a fork to mash the bananas and set aside.

  4. In a stand mixer on medium-high, cream butter and sugar together for about 2 minutes, stopping to scrape the sides of the bowl as needed.

  5. With the mixer on low speed, add eggs, one at a time. Add in buttermilk and vanilla until the batter is just combined (about a minute).

  6. Slowly pour the flour mixture into the egg mixture, about ½ cup at a time. Mix on low until just combined.

  7. Remove the bowl from the mixer and fold in the mashed bananas until evenly incorporated throughout the batter.

  8. Pour the batter into the prepared pan and bake for 65-70 minutes, checking the bread at 50 minutes. The bread is done when a toothpick comes out mostly clean with a few crumbs, but no wet batter.




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  • Toni Davis says:

    I made the Butter milk banana recipe in individual breads size. The product was very good and I really enjoyed the quickness of making this recipe. Thank you for all of your help that you’ve done for us in putting up recipes that you have done and tested yourself. Will make other products soon.

  • Sonja says:

    This is the most AMAZING banana bread I’ve ever tasted.perfect desert with s scoop of butter pecan ice cream.

  • Julianne says:

    Just made this for the second time, came out perfectly again. Made a double batch, because last time one loaf was gone within an hour! It’s my family’s new favorite. Thank you!

  • Cathy says:

    Can we use whole wheat flour instead of all purpose flour?

    • Elizabeth Keeney says:

      Hi, Cathy! I work with iambaker and am happy to help with questions. We have not tested this recipe using whole wheat flour so I can’t speak to its effectiveness. Please let us know if you try it and how the bread turns out. Have a wonderful day!

  • Rosemary S says:

    I have been making banana bread for decades. I buy extra bananas just for that purpose. I look for the most ripe bananas in the store. I have to say that this banana bread is totally different. The texture is light and creamy! I can’t believe how only a quarter cup of buttermilk makes such a difference. I always keep buttermilk on hand, and I am glad that I do. This is a delicious version.

    Next time, I will try making it substituting white whole wheat flour for about 1/3 of the required flour. I have used that with the basic banana bread, and no one seems to notice much difference.

  • Rani says:

    Can I use egg sustitute and still get similar product?

  • Julie martija says:

    Excellent recipe the bread is so good. Love it will make it again.

  • Michael says:

    I love most of the recipes you post. I’m not a picky eater just some stuff I just don’t like or care for. The bread recipes are some of the best.

  • Pat says:

    All looks very yummy.

  • Mary Ann says:

    This is the best ever banana bread! I added some walnuts and chocolate chips but it would still be awesome without that addition.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.