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!
Melt In Your Mouth Buttermilk Banana Bread Recipe Creations By Kara
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!
Moist Banana Nut Bread Recipe
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!Buttermilk Banana Nut Bread is the perfect treat! It's a not too sweet quick bread with the richness of pecans and the savory tang of buttermilk. It's sure to be a hit in your home!
Unbelievably Moist Banana Bread
Buttermilk Banana Nut Bread is the perfect treat! It’s a not too sweet quick bread with the richness of pecans and the savory tang of buttermilk. It’s sure to be a hit in your home!
This Buttermilk Banana Nut Bread fits my family perfectly. We’re all either bananas or nuts. Really. A family get-together with all of us is like being in the middle of a comedy show.
We have the two most adorable, entertaining grandchildren you could imagine. They are alwayssaying or doing something hilarious. And they LOVE my Buttermilk Banana Nut Bread!
The Best Banana Bread Recipe (ever.)
With a cup of tea. You can also serve it for dessert with some lovely sweetened cream cheese. Plus, the recipe makes two loaves — one to eat and one to freeze or share with a neighbor.
One of my favorite old restaurants, which is now, sadly, out of business, always served a slice of banana nut bread with their chicken salad and fresh fruit plate. A fantastic combination.
Myrecipe makes a very moist, sweet loaf. It’s easy to make and uses ingredients that are easy to find in any grocery store…nothing fancy, but so, so good.
Perfect Buttermilk Banana Bread
In a large mixing bowl, or the bowl of a stand mixer, add the sugar and butter. Beat until well creamed. Add the eggs and beat until fluffy. Gradually add the flour beating on slow speed until well mixed.
In a small bowl, add the baking soda to the buttermilk and stir together well. With the mixer at low speed, slowly add the buttermilk to the sugar, flour, and egg mixture.
In a small bowl, mash the bananas thoroughly. I use a fork to do this, but you can use a potato masher if you’d like. Hint: if your bananas are not quite completely ripe, put them in the microwave for about 20 seconds and they’ll soften right up.
Buttermilk Banana Bread Recipe
Bake at 300 for approximately 1 hour or until a tester inserted near the center comes out clean. Remove loaves from the oven and cool on a rack for 15 minutes. Turn the loaves out on the rack and let them cook completely.
For the best results, the bananas should be very ripe. You want them to be spotted all over, quite soft, and fragrant. However, you can soften under ripe bananas in the microwave for about 20 seconds as an alternative. Your bread won’t be as fragrant as it will when using fully ripe bananas.
Store in an airtight container for up to 4 days. You can also refrigerate it to extend its freshness for a few days.
Vegan Banana Bread The Best Moist, Fluffy Recipe! 1 Bowl Recipe
You can use a gluten-free flour substitute. Make sure it is a 1:1 substitution ratio and follow the instructions on the package.
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Buttermilk Banana Nut Bread is the perfect treat! It's a not too sweet quick bread with the richness of pecans and the savory tang of buttermilk. It's sure to be a hit in your home!
Banana Bread With Buttermilk, Brown Sugar & Walnuts
Serving 1 | Calories 194 kcal | Carbohydrates 33 g | Protein 3 g | Fat 6 g | Saturated Fat 3 g | Trans Fat 1 g | Cholesterol 25 mg | Sodium 115 mg | Potassium 95 mg | Fiber 1 g | Sugar 19 g | Vitamin A 160 IU | Vitamin C 1 mg | Calcium 16 mg | Iron 1 mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Lana Stuart is the cook, writer, and founder of Lana’s Cooking. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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