Each bite of this quick bread is moist and ripe with flavor. Next time try my cookies and cream banana bread!
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❤️ Why you'll love it
- Make this in mini loaf pans - mini loaves make great gifts.
- It freezes well for several months.
- Buttermilk keeps this recipe super moist and delicious.
If you need to use up some brown, overripe bananas that the family won't touch this is your new favorite recipe!!!! It's so easy to make and freezes well.
Brown sugar keeps it sweet, but not too sweet - it's bound to bring up some wonderful memories for you. If not - well, now is a great time to make wonderful memories for your family and friends.
Trust me, you'll get rave reviews! It's our favorite banana bread.
Made this today - it's the best banana bread/muffins we've ever had! ~Robin
🧾 Ingredients
This might just be the best banana bread recipe in the known universe. The buttermilk, oil, and brown sugar keep it moist and the super ripe bananas give it all the flavor.
Here's the grocery list of ingredients you'll need -
- Oil is used with butter - it keeps the bread more moist than butter. Use a light oil - I prefer peanut but walnut, light vegetable oil, or sunflower oil will work.
- Butter adds a bit more moisture and that flavor we all love.
- 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.
- Bananas should be as ripe as possible. I will wait until mine are almost liquidy. I used large bananas in this recipe.
- Lemon juice keeps the bananas from getting dark and it helps balance the sweetness of the ripe banana.
- Eggs used are pasture raised, organic, large eggs.
- Sugar helps the bread brown and sweetens it.
- Brown sugar is added for another layer of flavor plus brown sugar keeps baked goods moist.
- Vanilla is one of those things I use in almost everything. You can omit it if you like. I like the additional cozy flavor vanilla lends to this quick bread.
- All- purpose flour is my flour of choice here. I prefer unbleached.
- Baking soda is the leavening. It reacts with the buttermilk and the lemon juice to help the bread rise.
- Salt used is kosher salt. If you are using table salt please use about ¼ less.
- Pecans are optional. I like them in banana bread but you could use walnuts or leave them out completely. Toasting them makes the flavor stand out.
- Chocolate chips are also optional but they're a nice addition for something a little different.
If you've got leftover buttermilk check out these recipes!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
Step one
- Preheat the oven to 350F.
- Grease and lightly flour 2 loaf pans.
Step two
- Beat the oil, melted butter, eggs, vanilla, both sugars, and buttermilk in a large bowl until well blended.
- Beat in the mashed banana and lemon juice.
- Mix the dry ingredients then stir into the banana mixture until well blended.
- Add the chopped pecans (and chocolate chips if using) and gently fold into the batter by hand.
Step three
- Spoon into the two greased loaf pans and bake at 350f for 1 hour or until a toothpick or cake tester 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 or glaze as desired.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- Loaf pans
- Measuring cups and spoons
- Blender
🥫 Storage
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.
In fact, 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.
💭 Tips
Expert Tip: Don't over stir the batter. It will be thick and a little lumpy.
- 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.
- Always let the loaf cool completely before slicing or it may crumble.
- Substitute walnuts, macadamias, or other favorite nuts for the pecans.
- Add ½ cup of semi-sweet chocolate chips for chocolate chip banana bread.
- 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.
👩🍳 FAQs
The secret is twofold - 1). Use super ripe bananas - they should be black and almost pour out of the peels but not be molded. 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!
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.
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.
Figure on about ½ banana puree from every large banana, or ⅓ cup for every medium one. This measurement doesn't have to be precise... a little over or under isn't a problem.
If the bananas are bubbling or moldy they're too ripe - other than that use your own judgement.
>>Your leavening was out of date or had weakened for some other reason (baking soda or baking powder weakens with age or moisture).
>>You may have mis-measured.
>>You may have over mixed.
>>The batter was too wet - the consistency of the batter can change depending on how ripe the banana is. If it's too wet it will weigh the bread down and it won't rise.
>>If it sunk in the middle it wasn't cooked through.
📚 Related recipes
If you need some help coming up with ideas on how to use up overripe bananas you've come to the right spot! Here are some of my favorites from here on Restless Chipotle.
- Irish Soda Bread Recipe
- Easy Cheese Biscuits from Scratch
- Pumpkin Spice Bread
- Easy Buttermilk Cornbread (No Sugar)
- Bananas Foster Cheesecake is a rich, special occasion cheesecake with banana and rum flavors. It’s absolutely delicious.
- My favorite way to use up bananas is either this banana walnut layer cake.
- Savannah Bread is an old family favorite — one that I grew up with. I don’t know where my mom found the recipe. It's banana bread made with peanut butter and I’ve never seen, nor tasted, anything quite like it. It’s just right for breakfast or brunch – out of this world with a layer of Nutella swirled across a slice.
- These vanilla bean scones are amazing!
📞 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!
This buttermilk banana bread recipe is simple to make - you'll just need to make sure you don't over-mix the batter because it will make it tough. Make sure all your ingredients are at room temperature.
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 and, of all of the varieties, banana bread recipes seem to be perennial favorites!
Hey, if you're in the mood for an absolutely amazing pumpkin bread give my recipe a try!
📖 Recipe
Buttermilk Banana Bread
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Equipment Needed
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
Step one
- Preheat oven to 350F.
- Grease and lightly flour 2 loaf pans.
Step two
- 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!
Step three
- 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.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published October 8, 2018. Last updated August 6, 2021 for better images.
Rosina
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.
Marye
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.
Thelma
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
Robin C
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.
Marye
That's great! I am so glad y'all liked it!!
Kelly
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!
Marye
Underneath the ingredients switch from Metric to US Customary by clicking
cindy
this is fabulous!!!1
Marye
Thank you! So glad you liked it!
LORRAINE
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 .
Marye
Lorraine, I have a great recipe for that... I'll look it up.
Shante
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!
Marye
Im so glad!! Thanks for letting me know
Cathy Sinisi
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.
Marye
Let me know what you think!