Buttermilk Banana Bread Recipe

I’m not kidding—my Buttermilk Banana Bread delivers insane banana flavor and a ridiculously moist crumb, so keep scrolling if you want to see why I won’t bake anything else.

I can’t quit this Buttermilk Banana Bread. I love how the banana flavor hits hard, not shy, and the crumb stays moist because of the buttermilk.

But it’s not sickly sweet, cinnamon and nutmeg whisper, not shout. I’m obsessed with loaves that actually taste like bananas, the kind that beg a napkin and a fork.

And it’s stupid simple, like one of those Easy Banana Bread Recipe things you pin and forget until it wins the week. Real texture from chopped nuts or chocolate chips; real banana punch from mashed very ripe bananas and a little buttermilk.

I make seconds.

Ingredients

• Flour: the backbone, makes it tender and gives structure you’ll slice without it falling apart.
• Baking soda: lifts the loaf, helps it rise and brown nicely.
• Baking powder: adds a little extra puff so it’s not dense.
• Salt: balances sweetness, makes flavors pop — in a subtle way.
• Cinnamon: warm, cozy spice that smells like home.
• Nutmeg: tiny nutty kick, a surprise in each bite.
• Butter: richness and moistness, makes the crumb melt in your mouth.
• Granulated sugar: sweetness and a light crumb, not cloying.
• Brown sugar: adds molasses depth and chewiness you’ll notice.
• Eggs: bind everything together and give lift.
• Vanilla: smooth background warmth, ties flavors together.
• Bananas: natural sweetness and moisture, the whole point really.
• Buttermilk: tangy moisture, keeps it soft and slightly tangy.
• Walnuts or pecans (optional): crunchy contrast and toasty flavor, nice textural pop.
• Chocolate chips (optional): melty pockets of sweetness, makes it feel like dessert.

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed very ripe bananas (about 2 to 3 bananas)
• 1/2 cup (120 ml) buttermilk
• 1/2 cup chopped walnuts or pecans, optional
• 1/2 cup chocolate chips, optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment, letting a bit hang over the sides for easy removal.

2. In a bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg; set aside.

3. In a large bowl cream 1/2 cup (115 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/4 cup (50 g) packed light brown sugar until light and slightly fluffy, about 2 to 3 minutes with a hand mixer or a bit longer by hand.

4. Beat in 2 large room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract, scraping the bowl so nothing’s left behind.

5. Mash about 1 cup very ripe bananas (2 to 3 bananas) until mostly smooth and fold them into the butter mixture.

6. Add the dry ingredients in two additions alternating with 1/2 cup (120 ml) buttermilk, beginning and ending with the dry mix; fold gently until just combined, dont overmix or the bread will get tough.

7. Fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup chocolate chips if using, reserving a few to sprinkle on top.

8. Pour batter into the prepared pan, smooth the top and scatter the reserved nuts or chips, then bake 50 to 65 minutes until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. If it browns too fast, tent with foil for the last 10 to 15 minutes.

9. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then use the parchment overhang to lift it out and finish cooling on the rack; slicing too hot will make it crumble.

10. Store wrapped at room temp for 2 days or freeze slices for longer. Tip: use very ripe bananas with lots of brown spots and measure flour by spooning into the cup then leveling for the best texture.

Equipment Needed

1. 9×5 inch loaf pan (or loaf pan + parchment paper for lining)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons (dry and liquid)
4. Kitchen scale (optional, for accuracy)
5. Whisk for dry ingredients
6. Hand mixer or wooden spoon for creaming
7. Rubber spatula for folding and scraping the bowl
8. Fork or potato masher for mashing bananas
9. Wire cooling rack and a toothpick for doneness testing
10. Oven mitts and aluminum foil to tent if it browns too fast

FAQ

Buttermilk Banana Bread Recipe Substitutions and Variations

• All purpose flour: swap for a 1-to-1 gluten free baking blend (use a blend with xanthan gum). Texture might be a bit crumblier, but it works great for banana bread.
• Unsalted butter: use an equal amount of melted coconut oil or vegetable oil. Banana flavor hides any coconut notes, just chill the loaf well before slicing.
• Buttermilk: stir 1/2 cup plain yogurt with 2 to 3 tbsp milk until pourable or mix 1/2 cup milk with 1 tbsp lemon juice or vinegar, let sit 5 minutes. Same tang, easy fix.
• Eggs: replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 minutes). Loaf will be slightly denser but still moist, especially with ripe bananas.

Pro Tips

1) Use very ripe bananas, like almost overripened with lots of brown spots. They mash easier, give more banana flavor and natural sweetness. If yours are only yellow, roast them in the oven at 400 F for 15 to 20 minutes until soft, then cool and mash.

2) Cream the butter and sugars until light and a bit fluffy, but don’t go crazy. If you rush it the batter will be greasy, if you overbeat after adding eggs you’ll incorporate too much air and it can collapse. Scrape the bowl well between additions so nothing gets left behind.

3) Fold, don’t stir. Add the dry ingredients in two batches with the buttermilk in between and fold gently until you just don’t see streaks of flour. Overmixing = dense, tough bread. If you want evenly distributed chocolate chips or nuts, toss them in a little flour first so they don’t all sink to the bottom.

4) Bake for the time range but start checking at the low end. If the top is browning too fast, loosely tent with foil for the last 10 to 15 minutes. Let it cool in the pan for 10 to 15 minutes before lifting out, then finish cooling on a rack; slicing while it’s still hot makes it crumble.