This easy Buttermilk Banana Bread Recipe always gets rave reviews! Some say it is the BEST banana bread recipe out there. If you have brown bananas and buttermilk to use up, make this banana bread. You won’t be disappointed.
I am always trying to find new uses for brown bananas and buttermilk. I always seem to have an abundance of these two ingredients. I love making chocolate banana bread and my favorite buttermilk drop biscuits, but this Buttermilk Banana Bread recipe is also a favorite. I love that it uses both ingredients!
Buttermilk and bananas are meant to be friends. They team up in this recipe to create a very moist loaf of bread. This banana bread is light in flavor and color. It reminds me of a very moist banana pound cake because of the rich, buttery crumb. It is SO good warm with a little butter. Some say it is the BEST banana bread recipe they have ever made. It is definitely a favorite at our house!
The Best Banana Bread
If you are pondering what to do with the overripe bananas on your counter and the buttermilk in your refrigerator, make this easy quick bread. Your house will fill with a wonderful aroma and you will have a tasty snackor delicious breakfast. Banana bread is ALWAYS a good idea.
You can make muffins or mini loaves with this banana bread recipe, just reduce the baking time. For muffins, I recommend 18 to 24 minutes. For mini loaves, I recommend 25 to 35 minutes. Every oven is different so check early to be safe. The muffins or bread is done when a toothpick inserted into the center comes out clean.
The bread also freezes well. I always like having a loaf in the freezer for a rainy day…or any day! Wrap the cooled bread in plastic wrap and aluminum foil (or put in a freezer bag) and freeze for up to 3 months. Thaw and slice!
Simply Delicious Buttermilk Banana Bread
Calories: 224 kcal , Carbohydrates: 33 g , Protein: 3 g , Fat: 8 g , Saturated Fat: 5 g , Cholesterol: 48 mg , Sodium: 77 mg , Potassium: 114 mg , Sugar: 18 g , Vitamin A: 290 IU , Vitamin C: 1.1 mg , Calcium: 29 mg , Iron: 1 mg
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!by Liren Baker on February 21, 2010 updated February 1, 2021 | 147 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service.
Amorris: Melt In Your Mouth Buttermilk Banana Bread
Once you make this Buttermilk Banana Bread recipe, you’ll never make another banana bread again! This family recipe is the best moist banana bread recipe, delicious with nuts, chocolate chips, or your favorite mix-ins!
This recipe for Buttermilk Banana Bread is perhaps one of the nearest and dearest recipes to our family – every time we make it, it reminds us of my father-in-law; this recipe is, in its essence, his. We hope you enjoy it as much as we do, and think of him! Once you make it, you’ll never make another banana bread again.
Note: This post first appeared on February 21, 2010. The recipe and post have been updated with enhanced content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen!
Blueberry Buttermilk Banana Bread — Mommy's Kitchen
I think I live with a family of monkeys. We go through a lot of bananas in this house. A LOT. Like 5+ bunches a week. And we use them all, for the most part. In parfaits, in smoothies, on oatmeal, just plain, what have you. Friends who come to our house can never believe that we really do eat the huge pile of bananas we have in the fruit basket.
Once in a while, it does catch up with us, and we end up with some very ripe bananas. When that happens, it’s time to make the family buttermilk banana bread.
When I first met my father in law, I would have never guessed that he spent any time in the kitchen. Big guy, career military man, you get the idea. I was
Brown Sugar Buttermilk Banana Bread By Missrachelphipps
We must have made dozens and dozens of loaves over the years, and after some time, I have updated his recipe to suit our needs. I’ve replaced his call for Crisco with butter. While Crisco does allow for a light and flaky crumb, I don’t particularly like the hydrogenated oils. I’ve also found that buttermilk works very nicely. And I upped the banana content.
One little trick, in case you don’t already: make a sling by lining your buttered loaf pans with parchment paper. When it’s time to remove the bread from the pans, it’ll be as easy as…um…banana bread.
The next time your monkeys leave you with ripe bananas, give our buttermilk banana bread a try. You’ll go bananas over it.
Buttermilk Banana Cream Cheese Bread
This Buttermilk Banana Bread is easy to make and a great base for your favorite mix-ins. Try it with chopped nuts, chocolate chips, or even coconut. The recipe makes two loaves, so it’s easy to customize flavors.
Start by whisking the flour, salt, baking powder, and baking soda together. If you are using the chopped pecans, go ahead and add those in and then set the mixture aside.
Use a separate bowl for creaming the sugar and butter together. The eggs are added in one at a time and then the bananas.
Moist Banana Nut Bread Recipe With Pecans (so Easy)
This Buttermilk Banana Bread is perhaps one of the nearest and dearest recipes to our family – every time we make it, it reminds us of my father in law; this recipe is, in its essence, his. We hope you enjoy it as much as we do, and think of him! I love the recipe as it is written with pecans, but often make it without for my family who isn’t crazy about nuts. Try it with your favorite nuts, chocolate chips, or even coconut. It’s very adaptable. This recipe makes 2 loaves.
Serving: 1 slice | Calories: 202 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 27 mg | Sodium: 135 mg | Potassium: 148 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 172 IU | Vitamin C: 2 mg | Calcium: 31 mg | Iron: 1 mgLoaded with rich banana flavor, Buttermilk Banana Bread is our family's go-to banana bread recipe. With buttermilk in the batter, this banana bread bakes up tender and moist. And a hint of ground cinnamon and nutmeg beautifully compliment the banana's sweetness. It's a family favorite, for sure!
In fact I swear, she purposefully doesn't eat bananas when I buy them just so they'll get overripe. -- Knowing that overripe bananas inevitably lead to a loaf of fresh-baked banana bread appearing in our kitchen.
Brown Butter Buttermilk Banana Bread
Banana bread is one of the first things my daughter and I baked together, way back when she wasn't even tall enough to reach the counter top without a step stool's assistance. And she's loved baking tender loaves of the stuff with me ever since. I'm not sure if it's banana bread's wonderfully rich banana flavor and sweetness, or her fondness of baking it together with me that make her love it so much.
And when we do get in the kitchen to bake up a tasty loaf of banana bread? This Buttermilk Banana Bread recipe is our go-to.
Buttermilk brings tenderness and moistness to baked goods it's in, like our fluffy baked buttermilk pancakes, family-favorite oatmeal muffins, and classic fluffy buttermilk biscuits, of course. And it's no different with this Buttermilk Banana Bread.
Buttermilk Banana Nut Bread Cheery Kitchen
One of the secrets to flavorful banana bread that's loaded with rich, sweet banana taste is using very overripe bananas to make it.
Bananas that are nice and unblemished yellow may be perfect for snacking on, but they're not perfect for making banana bread. They haven't yet developed enough sweetness and strong banana flavor to bring a really nice banana flavor to the bread.
The best bananas for making banana bread are those that have gone past their prime. In fact, the very definition of overripe is too ripe or past its best. And some definitions even go so far as to say beyond ripeness toward decay. So when reaching for those bananas to make your bread, you want those that have gone past their best for snacking -- because that is exactly what makes them the best for bread!
Banana Bread With Buttermilk And Brown Sugar
The bananas you see in the photo that still have a yellow background on their peels, dotted with lots of brown spots, are the earliest in the overripe scale I use to make banana bread. These bananas are quite spotted with brown, and have long streaks of brown along their sides that
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