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This buttermilk banana bread is a family recipe, passed down through generations and cherished for its perfectly moist texture and rich banana flavor. This is the kind of quick bread recipe that fills the kitchen with warmth and comforting smells—one slice is never enough.
Looking for more flavorful bread recipes? Make sure you try our Apple Bread, Cranberry Orange Bread, or Strawberry Loaf cake next.
Grandma’s Buttermilk Banana Bread: A Family Favorite
There’s something special about a recipe that’s been passed down through generations—the kind that lives on handwritten notecards, smudged with a little flour and a lot of love. This buttermilk banana bread is one of those recipes. My mom made it all the time when I was growing up, just like her mom did before her. And now, I make it for my own family, watching my kids sneak warm slices straight from the cooling rack, just like I used to.
It’s the perfect kind of banana bread—soft, moist, with that deep caramelized banana flavor and just the right amount of sweetness. The buttermilk keeps it tender, and the smells that fills the kitchen? Absolutely unbeatable. Whether you spread a little butter on a warm slice or just grab a piece as you walk by (because let’s be honest, it happens), this bread is comfort in its purest form. And the best part? It’s a little piece of family history, continuing on.
Why You Will Love This Recipe
- Moist & Tender – The buttermilk makes this banana bread extra soft and rich, with the perfect texture in every bite.
- Caramelized Banana Flavor – Ripe bananas and just the right amount of sweetness give it that classic, nostalgic taste you’ll crave.
- Tried, Tested & Passed Down – This is a true family recipe, loved for generations—simple, reliable, and always a hit!
Ingredients Needed
- All-Purpose Flour – The base of the bread, giving it structure while keeping it soft. You can substitute with a 1:1 gluten-free flour blend for a gluten-free version.
- Buttermilk – Adds moisture, tenderness, and a slight tang that enhances the banana flavor. If you don’t have buttermilk, make a quick substitute by measuring 1/4 cup of regular milk, removing a teaspoon and replacing with vinegar or lemon juice.
- Butter – Gives the bread a rich, buttery flavor and a soft crumb. You can swap it for melted coconut oil or use another neutral cooking oil like avocado oil.
- Bananas – The star of the show! Use extra ripe bananas (the spottier, the better) for natural sweetness and deep flavor.
- Eggs – Help bind everything together and add structure. If you need an egg-free option, substitute with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes) or I have great experiences using Bobs Red Mill Egg Replacer.
- Light Brown Sugar – Adds sweetness and a hint of caramel-like depth. You can use dark brown sugar for a deeper molasses flavor or granulated sugar if that’s what you have on hand.
- Baking Soda – Works with the buttermilk to help the bread rise, keeping it light and fluffy. Make sure it’s fresh for the best results!
How to Make Buttermilk Banana Bread
Find the complete recipe card below with measurements and full instructions.
- In a large mixing bowl cream the butter. Add in the sugar and cream the sugar and butter together using medium speed. The result will be light and fluffy.
- Add in the eggs and buttermilk. Mix until just combined. Mash bananas and stir into the batter.
- In a separate bowl combine the dry ingredients: flour, salt, and baking soda. Stir to mix. Slowly add to the wet ingredients while mixing.
- Pour batter into the prepared loaf pan. Bake for approximately 30 minutes covered loosely with foil. Remove then continue baking for an additional 30 minutes or until fully cooked, top will be a golden brown. The foil helps to prevent too much browning.
Storage Information
- Room Temperature: Wrap tightly and store for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week. Let it come to room temp or toast before serving.
- Freezer: Wrap slices or the whole loaf in plastic wrap and freeze for up to 3 months. Thaw at room temp or microwave for a warm, just-baked taste.
(Pro tip: A little butter on a warm slice? The BEST!)
Tip
- If you want chunks of mashed banana in your bread-mash with a fork and stir into the batter.
- For smoother more incorporated banana flavor throughout– mash up the bananas with your hand or stand mixer with the other wet ingredients.
Mix-Ins & Additions
This buttermilk banana bread is perfect as-is, but if you’re feeling a little extra, try mixing in:
- Nuts: Chopped walnuts or pecans add a great crunch.
- Chocolate Chips: Semi-sweet, dark, or even white chocolate make it extra indulgent.
- Cinnamon or Nutmeg: A pinch of warm spice enhances the flavor.
- Shredded Coconut: For a subtle sweetness and chewy texture.
- Swirls of Peanut Butter or Nutella: Dollop and swirl into the batter before baking for a fun twist.
Feel free to mix and match—this bread is endlessly adaptable!
More Baking Recipes
Banana Bread
Ingredients
- 8 tbsp unsalted butter room temperature
- ¾ cup light brown sugar (160g)
- 2 large eggs
- 1/4 cup buttermilk
- 2 cups all purpose flour (240g)
- ½ tsp salt
- 1 tsp baking soda
- 3 ripe bananas mashed (approx 1½ cups)
Instructions
- Preheat oven to 375℉. Spray loaf pan with baking spray or rub with butter and flour. Set aside.
- In a large mixing bowl cream the butter.
- Add in the sugar and cream the sugar and butter together using medium speed. Will be light and fluffy.
- Add in the eggs and buttermilk. Mix until combined.
- Mash bananas and add into the batter.
- In a separate bowl combine the dry ingredients: flour, salt, and baking soda. Stir to mix. Slowly add to the wet ingredients while mixing.
- Pour batter into the prepared loaf pan.
- Bake for approximately 30 minutes covered with loosely with foil. Remove then continue baking for an additional 30 minutes or until fully cooked, top will be a golden brown. (foil helps to prevent too much browning)
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Bread Recipes
Recipe first published on March 11, 2015. Updated April 20, 2020 and January 30, 2025.
Hello what would the time be for muffins? Thank you
I have {count them} 6 bananas sitting on my counter right now that are in perfect form for banana bread. That, or two more days and they’re goners. This bread looks delicious and grandmas’ recipes are always the best!
Nanny always made delicious banana bread. Thanks for the trip down memory lane!¡!!
You always make delicious banana bread! 🙂
So many bananas! I love it. 🙂 I can’t wait to try this version of banana bread.