Close-up of thick slices of moist banana bread with a golden crust, served on a plate with banana slices nearby.

Moist Buttermilk Banana Bread

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Moist Buttermilk Banana Bread — ultra-soft, rich, irresistibly moist, and flavorful, bursting with banana goodness for the perfect treat.

Why You’ll Love This Recipe

  • Moist and Flavorful: The combination of ripe bananas and buttermilk results in an incredibly moist loaf with rich banana flavor.
  • Easy to Make: Requires only a few steps and simple pantry ingredients.
  • Customizable: Add-ins like walnuts or chocolate chips allow for easy flavor variations.
  • Great Use for Overripe Bananas: A delicious way to avoid wasting bananas.
  • Perfect for Any Time of Day: Works well as a breakfast, snack, or dessert.
  • Crowd-Pleaser: A favorite with both kids and adults.
  • Freezer-Friendly: Stores well in the freezer for make-ahead convenience.
  • One-Bowl Recipe: Less cleanup means more enjoyment.
  • Reliable Results: Always comes out moist, never dry.
  • Versatile Presentation: Can be served plain, toasted, or with a spread.

Ingredients

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Directions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and sugar until well blended.
  3. Beat in the eggs one at a time, then stir in the mashed bananas, buttermilk, and vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually fold the dry ingredients into the banana mixture until just combined.
  6. Stir in walnuts or chocolate chips if desired.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings And Timing

  • Servings: 10 slices
  • Prep Time: 10 minutes
  • Cook Time: 55–65 minutes
  • Total Time: About 1 hour 10 minutes
  • Calories per serving: Approximately 265 kcal

Variations

  • Nutty Crunch: Swap walnuts for pecans or almonds.
  • Chocolate Lovers: Add chocolate chips or swirl in Nutella.
  • Cinnamon Spice: Add 1 teaspoon of ground cinnamon for a cozy twist.
  • Tropical Twist: Add shredded coconut and a dash of rum extract.
  • Gluten-Free: Use a gluten-free all-purpose flour blend.
  • Dairy-Free: Replace butter with coconut oil and use almond milk with vinegar as a buttermilk substitute.
  • Mini Loaves or Muffins: Divide batter into muffin tins or mini loaf pans and reduce bake time accordingly.

Storage/Reheating

  • Storage: Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 1 week.
  • Freezing: Wrap tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight at room temperature.
  • Reheating: Microwave slices for 10–15 seconds or warm in a 300°F oven for 5–10 minutes.

FAQs

How ripe should the bananas be?

Very ripe, almost black bananas work best—they’re sweetest and mash easily.

Can I make this banana bread without buttermilk?

Yes, substitute 1/4 cup milk mixed with 1 teaspoon vinegar or lemon juice.

Can I use frozen bananas?

Absolutely—thaw and drain excess liquid before mashing and using.

Why is my banana bread dense?

Overmixing the batter or using under-ripe bananas can cause dense texture.

Can I make this recipe vegan?

Yes, use flax eggs, plant-based butter, and dairy-free buttermilk alternatives.

What can I use instead of butter?

Vegetable oil or melted coconut oil can be used in equal measure.

How do I prevent my banana bread from sinking?

Avoid overmixing and ensure your baking soda is fresh.

Can I add fruit like blueberries?

Yes, fold in 1/2 cup of fresh or frozen blueberries into the batter.

What pan size should I use?

A standard 9×5-inch loaf pan works best. Adjust bake time for smaller pans.

How do I know when it’s done?

Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.

Conclusion

This moist buttermilk banana bread is a timeless classic that’s as easy to make as it is delicious. With its rich flavor, tender crumb, and versatility, it’s bound to become a staple in your kitchen. Whether you enjoy it plain, toasted, or with a spread, this loaf delivers comfort and satisfaction every time. Ready to use up those ripe bananas? This is the recipe to try.

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Three slices of moist banana bread with visible banana pieces, served on a white plate over a marbled countertop.

Moist Buttermilk Banana Bread

  • Author: Chef Clara
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian
Print Recipe

Description

Moist Buttermilk Banana Bread — ultra-soft, rich, irresistibly moist, and flavorful, bursting with banana goodness for the perfect treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter and sugar until well blended.
  3. Beat in the eggs, one at a time, then stir in the mashed bananas, buttermilk, and vanilla.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually fold the dry ingredients into the banana mixture, mixing just until combined.
  6. Fold in walnuts or chocolate chips, if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Do not overmix the batter to keep the bread tender.
  • Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 265 kcal
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 45mg

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