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Home » Recipes » Quick Bread Recipes

Grandma's Buttermilk Banana Bread Recipe

Published: Jun 24, 2023 · Updated: Oct 8, 2023 by Marye

You'll get rave reviews with this moist buttermilk banana bread! It's the perfect back to school breakfast or weekend brunch - everyone loves it. Makes great muffins, too!
Total time for the recipe to be finished.Total Time 2 hours hours 5 minutes minutes
Jump to Recipe
Slice of buttermilk banana bread showing the pecans and chocolate chips.
Slices of banana bread with a text overlay for Pinterest.

Each bite of this easy quick bread is moist and full with flavor.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.

Closeup of slices of banana bread on a plate showing the moist interior.
Table of Contents
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 📖 Variations
  • 🔪 Instructions
  • 🥫 How to store leftovers
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • 📖 Recipe
  • ✍🏻 A note from Marye...
  • 💬 Comments

Made this today - it's the best banana bread/muffins we've ever had!  ~Robin

❤️ Why you'll love it

Do you need to use up some brown, over-ripe bananas that the family won't touch?

Well then, this is your new favorite recipe! It's super easy to make and it freezes well.

Brown sugar keeps it sweet, but not too sweet. It's bound to bring up some wonderful memories with each bite.

And if not? Well now is a great time to start making those memories for your family and friends. You'll get rave reviews! This moist banana bread recipe is just the best.

It's a bake sale favorite, too.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Labeled ingredients for buttermilk banana bread.

📖 Variations

There's nothing like a classic banana bread recipe but there's always room for a little variety.

  • Oil is used along with butter - it keeps the bread moister longer. Use a light oil - I prefer peanut oil but walnut, light vegetable oil, or sunflower oil will work. You can use all butter or all oil if you want but your results will vary.
  • Butter adds that flavor we all love. You can use all butter or all oil in this recipe but I think you get the best results with both.
  • Buttermilk keeps baked goods tender. It makes this a very moist banana bread! I use a full-fat buttermilk but you can use what you have. Here's how to make an infinite amount of buttermilk using milk and a little starter
  • Pecan banana bread is my favorite but walnuts are also good.
  • Leave the chocolate chips out or use white chocolate chips. Yum!

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to make this banana bread recipe.
  1. Mix the wet ingredients.
  2. Blend in the dry ingredients.
  3. Fold in chocolate chips and nuts.
  4. Add to prepared pans.
Collage of the unbaked batter and the finished loaves.
The bread bakes to a rich golden brown.

🥫 How to store leftovers

You can store most quick breads, wrapped well or in an airtight container, on the counter for up to 2 days. After that you risk mold so freeze for longer storage.

It's even better the next day.

My favorite way to freeze banana bread is to let it cool completely, slice, and then freeze with parchment paper or wax paper between the slices.

That makes it so easy to grab just one or two pieces at a time without thawing the entire loaf.

💭 Things to know

Expert Tip: Don't over stir the batter. It will be thick and a little lumpy.

  • Substitute walnuts, macadamias, or other favorite nuts for the pecans.
  • Add ½ cup of semi-sweet chocolate chips for chocolate chip banana bread.
  • I love crunchy pecans. If you toast them for a few minutes in the oven they will maintain their crunch.Moist Banana Nut Bread Recipe with Pecans (So Easy)
  • I like just a dusting of powdered sugar but you can also make a thin Confectioner's glaze to go over it by mixing confectioner's sugar with enough melted butter to give it the right consistency for a glaze.
  • Omit the nuts if you want to!
  • Don't over bake or it will be dry. Bake just until moist crumbs cling to a toothpick or cake tester.
  • You can make banana muffins with this recipe. Fill prepared muffin pans ¾ of the way full and bake at 375F for about 15-20 minutes.
  • Sweet bread makes welcome gifts! I like to bake the batter in mini loaf pans for about 25 - 30 minutes.
  • Bananas should be as ripe as possible. I will wait until mine are almost liquidy. I used large bananas in this recipe.

👩‍🍳 FAQs

How do you keep the banana bread moist?

The secret is twofold - 1). Use super ripe bananas - they should be black and almost pour out of the peels but not be molded or bubbling. 2). I use half oil and half melted butter. Oil keeps the banana nut bread moist while the butter gives it flavor - best of both worlds!

Do you have to use baking soda?

Yes. The baking soda helps to neutralize natural acids in the bananas and buttermilk. Please don't try to substitute baking powder for the baking soda in this recipe.

My bananas aren't ripe enough. How can I make them ripen faster?

Put them in a brown bag and twist it closed. Ethylene, a natural gas produced by fruit, will build up speeding up the ripening process.

Slices of banana bread on a plate with butter spread over them.

📚 Related recipes

Quick bread recipes have always been a part of my life.

My mom used to make the most luscious peanut butter banana bread. She called it Savannah bread - I have no idea where she got the recipe but it's delish!

Here are more recipes that help you use up bananas!

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🍽️ Serve with...

Buttermilk banana bread is delicious warmed up with a little butter or cream cheese. I love this easy mock Devonshire cream on it, too.

📞 The last word

It's been my experience that when you add buttermilk (instead of whole milk) to a classic banana bread recipe it makes it even more moist and delicious!

Next time try this amazing southern peach bread!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Slice of buttermilk banana bread showing the pecans and chocolate chips.

Buttermilk Banana Bread

4.56 from 36 votes
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You'll get rave reviews with this moist buttermilk banana bread! It's the perfect back to school breakfast or weekend brunch - everyone loves it. Makes great muffins, too!
Course Breakfast Quick Bread
Cuisine American - Vintage
Prep Time: 5 minutes minutes
Cook Time: 1 hour hour
Let Cool: 1 hour hour
Total Time: 2 hours hours 5 minutes minutes
Servings:20 slices/servings
Calories:320
Author:Marye Audet-White

Ingredients

  • ½ cup Oil , peanut, sunflower, walnut, other light oil
  • ½ cup Butter , melted, room temperature
  • ⅔ cup Buttermilk
  • 2 cups banana, mashed, very ripe - should almost be a liquid
  • ½ tablespoon lemon juice
  • 4 large eggs, room temperature
  • 1 ¾ cups white sugar
  • ¾ cup brown sugar
  • ½ teaspoon vanilla extract
  • 3 ½ cups all-purpose flour, all-purpose
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt, kosher salt - if you use regular table salt use ¼ less
  • ⅔ cup pecans, optional... toasted and coarsely chopped
  • ½ cup chocolate chips, optional

Instructions

  • Preheat oven to 350F.
  • Grease and lightly flour 2 loaf pans.
  • Beat the oil, butter, eggs, vanilla, both sugars and buttermilk until well blended.
  • Beat in the banana and lemon juice.
  • Mix the flour, baking soda and salt and stir into the banana mixture until well blended.
  • Add the chopped  pecans (and chocolate chips if using) and gently stir into the batter by hand.
  • Spoon into two greased loaf pans and bake at 350f for 1 hour or until a toothpick stuck into the center of a loaf comes out clean. *IMPORTANT oven times vary from place to place and oven to oven... Start checking at the 50 minute point!
  • Cool in pans for 15 minutes then gently turn out and finish cooling.
  • Dust cooled loaves with Confectioner's sugar.

Notes

  • Measure your flour by lightly spooning it into the measuring cup then leveling it off with the back of a knife.
  • Be sure to mash the bananas really well. I will usually pulse them in the blender a little to get them really smooth. I don't like biting into chunks of banana in my banana bread.
  • If you'd like the bread to be a lighter golden brown use all regular sugar instead of part brown sugar.
  • Don't over stir the batter. It will be thick and a little lumpy.
  • Always let the loaf cool completely before slicing or it may crumble.
  • You can store most quick breads, wrapped well, on the counter for up to 2 days. 
  • These loaves freeze well. Wrap cooled loaves snugly in plastic wrap and place in a freezer container. Freeze for up to 3 months. 
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Serving: 1slice | Calories: 320kcal | Carbohydrates: 48g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 229mg | Potassium: 149mg | Fiber: 1g | Sugar: 28g | Vitamin A: 170IU | Vitamin C: 2.1mg | Calcium: 24mg | Iron: 1.2mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published August 6, 2021. Last updated June 24, 2023 for editorial improvements and clearer instructions.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

I love finding great deals on bananas at the grocery store. Our store will have one of the big grocery bags of almost brown bananas marked $2.00 every couple of weeks and I snatch them up.

Of course, that means that within a couple of days I have gooey, overripe bananas, oozing banana gunk all over the counter. No one wants to eat them except the fruit flies that seem to appear out of nowhere.

Anyone else have that problem?

If there's a lot of them (bananas, not fruit flies) I'll blend them and freeze in 1 cup measurements to use later on.

Just add a little lemon juice so they don't get too dark.

My grandma's buttermilk banana bread is rich, moist, and buttery - almost like a pound cake. It tastes like my childhood!

Also, if you toast the pecans the flavor is so much better! Just put the chopped pecans on a cookie sheet and bake at 350F, stirring often until they become fragrant. So easy.

Quick breads are the perfect addition to brunch or a weekend breakfast. Of all of the varieties, banana bread recipes seem to be perennial favorites!

Try this recipe and be sure to let me know your thoughts.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.56 from 36 votes (31 ratings without comment)

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    Love it? Give it 5 stars!




  1. Suzanne says

    July 20, 2024 at 11:27 am

    5 stars
    This is the best banana bread recipe I've ever tried (and I've been through many)! So moist and yummy! The recipe made one large loaf and 12 mini loaves. I'll be freezing some and sharing some. This will be my new go-to banana bread recipe! Thank you!

    Reply
  2. CS says

    February 27, 2024 at 3:02 am

    5 stars
    Made this as muffins today. Yields 2 dozen. Really wonderful flavor, nice crispy muffin tops! I always look for recipes that include buttermilk for flavor. Added 1/2 tsp each ground cinnamon and ginger. Doesn’t overwhelm the banana flavor, just enhances it. Really great fluffy and moist texture. Excellent recipe!

    Reply
  3. Jean Lundquist says

    November 06, 2023 at 11:05 am

    5 stars
    This is a great banana bread recipe. It stays so moist and it will be the one I make from now on. Thanks!

    Reply
  4. Rosina says

    October 01, 2021 at 8:53 pm

    Hi marye yr recipes are great but I have to say that the amount of sugar in yr recipes is outrageous, people can't ingest sugar any more this days-- I most certainly can't-- I'm also gluten free- I use almond and coconut flour, and stevia for sugar-- I might throw a small cup of spelt or bob's red mill in my mixes. Anyway, if you have any of this recipes let me knaw. Thanks marye.

    Reply
    • Marye says

      October 02, 2021 at 8:39 am

      Hi Rosina - I'm sorry you can't have sugar.You'll find plenty of recipes in the main dishes, casseroles, and slow cooker sections that I am sure have low sugar contents - have a great day.

      Reply
      • Elaine says

        December 05, 2024 at 10:09 am

        5 stars
        Loved the banana bread...however,after cooling the top of the bread felt sticky.what did I do wrong? How can I prevent that? Love your recipes!!!

      • Marye says

        December 05, 2024 at 1:59 pm

        Usually it's from overmixing the batter. Sometimes it has to do with the humidity in the house. And frankly, sometimes it just happens.

  5. Thelma says

    August 09, 2021 at 11:14 am

    I made this bread last night. It is delicious. I used Splenda sugar, almonds nut because I did not had pecans and blueberries. My husband love it. But one thing I forgot was to used 4 eggs but instead I used 2 eggs. I don’t know how I forgot but it was still delicious. I will make this again. Thank you so much. Have a great Monday

    Reply
  6. Robin C says

    February 11, 2020 at 7:54 pm

    Made this today - it's the best banana bread/muffins we've ever had! I confess I did cut back on the sugars (because I only had a scant 1 1/2c of white sugar), but it was fabulous! The kids and my husband both asked if I could ALWAYS have some made. I used one tea loaf pan (4x12) and 9 jumbo muffin cups.

    Reply
    • Marye says

      February 11, 2020 at 8:22 pm

      That's great! I am so glad y'all liked it!!

      Reply
  7. Kelly says

    June 25, 2019 at 10:42 am

    I really want to use this recipe but have never seen the amounts of ingredients put like that. 0.17, 0.09, 0.03 etc. etc... Would you please let me know what those mean? Thank you very much!

    Reply
    • Marye says

      June 25, 2019 at 2:44 pm

      Underneath the ingredients switch from Metric to US Customary by clicking

      Reply
  8. cindy says

    May 18, 2019 at 2:18 am

    this is fabulous!!!1

    Reply
    • Marye says

      May 20, 2019 at 2:00 pm

      Thank you! So glad you liked it!

      Reply
  9. LORRAINE says

    April 05, 2019 at 3:46 am

    Sounds like a wonderful recipe! I will try it the next time I have bananas. I would like to find an old fashioned Date and Walnut Loaf most of the Quick Breads I come across lately, are cranberry this or that or pumpkin .

    Reply
    • Marye says

      April 05, 2019 at 6:10 pm

      Lorraine, I have a great recipe for that... I'll look it up.

      Reply
  10. Shante says

    April 03, 2019 at 9:56 pm

    5 stars
    Perfect! I've always had trouble with getting the consistency right with breads and biscuits. Not anymore thanks to this recipe. This delicios bread comes out moist and beautiful. Also, halfs perfectly for baking one loaf Co-workers loved it.. Thanks!

    Reply
    • Marye says

      April 04, 2019 at 11:09 pm

      Im so glad!! Thanks for letting me know

      Reply
  11. Cathy Sinisi says

    March 29, 2019 at 5:26 am

    We love banana bread, me, & my 2 sister's, & my neighbors. I add white chocolate chips to mine, because my 1 sister don't like nuts. But me & my other sister do. So I have to make it twice. Lol.. I will try this bread ..Thx for the recipe.

    Reply
    • Marye says

      March 29, 2019 at 4:29 pm

      Let me know what you think!

      Reply
Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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