Slice of homemade buttermilk banana bread on a wooden board

Easy Buttermilk Banana Bread

BySavannah Brooks
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Why Make This Recipe

Buttermilk banana bread is a delightful treat that combines the comforting flavors of bananas with the tangy richness of buttermilk. This recipe is perfect for breakfast, a snack, or even dessert. It’s simple to make and uses ingredients you likely already have at home. The best part? It’s incredibly moist and tender, making it a crowd-pleaser.

How to Make Easy Buttermilk Banana Bread

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Directions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the mashed bananas, buttermilk, sugar, melted butter, egg, and vanilla extract until well combined.
  3. In another bowl, whisk together the baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve Easy Buttermilk Banana Bread

You can serve buttermilk banana bread warm or at room temperature. It’s delicious on its own, but you can also spread a little butter or cream cheese on top. For an extra treat, pair it with a cup of coffee or tea.

How to Store Easy Buttermilk Banana Bread

To store your banana bread, wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. If you want to store it for longer, freeze it by wrapping it tightly and placing it in a freezer-safe bag. It will last up to three months in the freezer.

Tips to Make Easy Buttermilk Banana Bread

  • Use ripe bananas for the best flavor and sweetness. The brown spots on the skin are a sign they are perfect for baking.
  • Don’t overmix the batter; it’s okay if there are a few lumps.
  • Feel free to add nuts or chocolate chips for extra flavor and texture.

Variation

You can also try adding spices like cinnamon or nutmeg to the batter for a warm flavor. If you prefer a healthier option, substitute some of the all-purpose flour with whole wheat flour.

FAQs

Can I use other types of milk instead of buttermilk?
Yes, you can make a buttermilk substitute by mixing regular milk with a bit of vinegar or lemon juice. Let it sit for about 5 minutes before using.

What should I do if my banana bread is too dense?
Make sure not to overmix the batter. Overmixing can lead to a dense loaf. Also, check that your baking soda is fresh, as old leavening agents can affect the rise.

Can I add fruits or nuts to this banana bread?
Absolutely! Feel free to mix in walnuts, pecans, or even chocolate chips to make it your own. Just be sure to adjust the cooking time slightly if adding a lot of extra ingredients.

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Easy Buttermilk Banana Bread

  • Author: admin
  • Total Time: 80 minutes
  • Yield: 1 loaf
  • Diet: Vegetarian
Print Recipe

Description

A deliciously moist and tender buttermilk banana bread, perfect for breakfast, snacks, or dessert.

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix the mashed bananas, buttermilk, sugar, melted butter, egg, and vanilla extract until well combined.
  3. In another bowl, whisk together the baking soda, salt, and flour.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use ripe bananas for the best flavor and sweetness. Don’t overmix the batter; it’s okay if there are a few lumps. Feel free to add nuts or chocolate chips for extra flavor and texture.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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