Buttermilk Banana Bread Recipe

This tried-and-true Buttermilk Banana Bread recipe adds moisture and tang to a quickbread favourite. Still facing overripe bananas without buttermilk? Buttermilk Substitutions Guide saves the day!  


– 3 very ripe bananas, mashed well (about 1 ½ cups) – 1/3 cup buttermilk – 2 large egg – 1/4 cup vegetable oil – 2 teaspoons vanilla extract – 2 cups all-purpose flour – 1/2 cup packed light brown sugar – 1/4 cup sugar – 1 teaspoon baking soda  – 1/2 teaspoon kosher salt – 1 cup chocolate chips, chunks, nuts or other mix-in (optional)

Heat the oven to 350°F. Prepare a 9-inch loaf pan with parchment paper and cooking spray. Mix mashed bananas, buttermilk, eggs, vegetable oil, and vanilla in a medium basin.  

Step 1


Mix flour, brown sugar, sugar, baking soda, and salt in a large bowl. Mix wet and dry ingredients until mixed. Fold in optional chocolate chips. Fill the loaf pan with batter.  

Step 2

Bake the bread for 50–60 minutes until a toothpick comes out clean. See Kelly's Note. Slice and serve the bread after it cools completely from the oven.  

Step 3


– Calories: 373kcal,  – Carbohydrates: 60g,  – Protein: 5g,  – Fat: 13g,  – Saturated Fat: 4g,  – Polyunsaturated Fat: 4g,  – Monounsaturated Fat: 2g,  – Trans Fat: 1g,  – Cholesterol: 46mg,  – Sodium: 318mg,  – Potassium: 183mg,  – Fiber: 2g,  – Sugar: 32g,  – Vitamin A: 94IU,  – Vitamin C: 2mg,  – Calcium: 35mg,  – Iron: 2mg

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