Buttermilk Banana Bread sliced on a cutting board

Buttermilk Banana Bread

This recipe for Buttermilk Banana Bread is perhaps one of the nearest and dearest recipes to our family. Once you make it, you’ll never make another banana bread again.

Buttermilk Banana Bread sliced on a cutting board
Buttermilk Banana Bread

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.

a sliced loaf of buttermilk banana bread

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 so wrong.  It turns out that he developed the best banana bread recipe.  Ever.  It’s moist, it’s cake-like, it’s delicious.

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.

Enjoyed this Buttermilk Banana Bread and looking for more banana baked goods?  Be sure to check out these banana recipes:

Chocolate Banana Fig Bread
Banana Bread French Toast
Chocolate Banana Muffins
Coconut Banana Bread with Nutella
Chocolate Banana Quinoa Muffins

Buttermilk Banana Bread

This recipe 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, with chocolate chips, and even coconut. It’s very adaptable.
Buttermilk Banana Bread sliced on a cutting board
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5 from 7 votes
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 loaves
Calories 148kcal


  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 cup chopped pecans optional
  • 2 cups sugar
  • 1/2 cup unsalted butter room temperature
  • 2 eggs
  • 1 cup buttermilk or substitute 1 cup milk with juice of one lemon
  • 5 - 6 very ripe bananas


  • Preheat oven to 300°F. Prepare two loaf pans by buttering and lining with parchment paper.
  • Sift or whisk flour, salt, baking powder and baking soda. Add pecans if using, then set aside. In a separate bowl, cream sugar and butter. Mix in eggs, one at a time, then add the bananas. Add dry ingredients and buttermilk, alternating until incorporated. Try to end with the dry ingredient addition, and be sure not to over mix.
  • Bake in buttered loaf pans for 1 hour or until toothpick comes out clean.



Serving: 1slice | Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 97mg | Potassium: 81mg | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 1.6mg | Calcium: 16mg | Iron: 0.5mg
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  1. Donna

    5 stars
    Thanks for an easy, tasty banana bread. I used 2 overripe bananas, 2 thawed (frozen for smoothies) bananas and one yellow banana and I am pretty sure I over mixed the batter, but it still turned out delicious. I took 3 pieces to work – one for me, my hubby and our boss. Boss liked it so well he asked if he could have another piece. You bet!! So I didn’t get to try it until I got home. This will be my go to recipe from now on.

  2. Ann Marie

    5 stars
    I made this doubled (for Valentine’s Day gifts) and started with 10-bananas. It looked like it needed a bit more moisture, so I folded in 1 cup thawed blueberries coated with sugar (so they wouldn’t streak). I put the some nuts in the batter and more on the top. On 2 loaves I put a streusel topping so they are almost like coffee cake.

    No matter what variation, they all turned out delicious!!! Everyone got something unique (they all know each other). This is a versatile & superb recipe !! As written, it is perfect, too!

    Next time I might try adding chocolate chips – I know I can’t go wrong. Thank you!!

    • Liren Baker

      Hi Ann Marie, I’m so glad everyone loved their Valentine’s Day gifts! I love the idea of blueberries as an add-in – that sounds delicious! Thank you for sharing — and enjoy the chocolate chip version next time, it’s one of my favorites!

  3. Shawna M.

    5 stars
    WOW! I was a little nervous when I saw how runny the batter was, but it came out great! Sometimes banana bread can be a little dry, not this one. It came out moist and full of flavor. I used 6 bananas and the flavor was wonderful. Now I have to find a place to hide it from my kids and husband. Shhh…

  4. Kristin

    5 stars
    A WONDERFUL recipe. I made mini muffins for a special event in my daughter’s third grade class, and this officially makes 96 of the little guys. Because it was for kids, I made a few small modifications. Replaced 1 c of the AP flour with white whole wheat flour and used 1 c sugar and 1/2 brown sugar (as another commenter mentioned). I replaced the nuts with an equal portion of mini chocolate chips, and I used 6 bananas. I think I could have reduced the sugar even more (and will probably do that the next time), but I don’t know any kid who would complain about a muffin being too sweet. Ha! I secretly loved the chance to make simple homemade mini muffins for this group of 20 kids, rather than the ones from the store that are popular, but also full of junk. And based on the enthusiastic taste test reaction from my third grader, as well as my husband and 13yo, nobody will be missing those grocery store mini muffins today.

    The buttermilk was wonderful, proportions are perfect, loved baking at 300 for a slow rise and browning. I am certain this recipe is wonderful exactly as written, and I thank you for sharing!

    • Liren Baker

      Hi Kristin, thank you so much for sharing your adaptations — I’m glad it worked out and was a hit with your daughter’s class!

  5. Evelyn

    5 stars
    This is by far the best recipe for banana bread ever!! This has replaced my own family recipe.

    • Liren Baker

      Hi Abigail! This recipe takes about 2 1/2 cups of mashed banana, which is generally 4-6 medium bananas — you have a bit of flexibility. I hope that helps!

  6. Cyndi

    5 stars
    Great flavour and so moist! My kids loved making it with me! It calls for 5-6 bananas and I used 6, but next time I think I will try only 5. This recipe will be made again and again in our house!!

  7. Yvette Perez Stevenson

    Kitchenconfidante.com my family is a clan of monkeys To! Family of 6 and boys! I buy 6-9 hands each week. They love bananas!

    Your Buttermilk Banana Bread recipe is perfection!
    Yvette Perez Stevenson

  8. Mama Carter

    5 stars
    I am so thankful that this recipe delivers as promised. Beautiful,moist,bananaie! I bought the overripe bananas at the store already in a count of 5,I added the one overripe one from my own kitchen and then the magic happened.

  9. Mahima

    Hi! This banana bread looks divine! I just had a quick question. When you say 5-6 ripe bananas how many cups is that when they are mashed? I live in Africa and I’m almost certain our banana sizes are different. Would love to make this properly so any insight would be great. Thanks!

    • Liren Baker

      Hi Mahima! Thank you for your question! I just re-made this recipe and paid closer attention to the bananas. I would say that between 2 to 2 1/3 cups of mashed bananas is about right, and there is definitely flexibility here, just pay attention to the loaves as you finish baking. Hope this helps!

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