I have to work this weekend so no bagel loaf or bread baking for me. I need something to grab (or slice) and go.

Buttermilk Banana Bread

And a piece of banana bread with some greek yogurt on the side is perfect for a quick pre-work meal.

Buttermilk Banana Bread

This banana bread takes just over an hour from start to finish to make. I usually will bake it up on a Sunday for weekday breakfasts, but in this case I’m baking mid-week for weekend working! It’s OK, I’m only working on the weekend because I’m going to Spain for a week and need to make up the hours. Soon I’ll be a free woman sipping sangria by the beach. Woop!

Buttermilk Banana Bread

I have a lot of banana bread recipes on this blog. All of them are delicious and I try to use fun and fabulous flavours for variety like:

Chai banana bread
Banana sweet potato bread
Nutella swirled banana bread
Cinnamon swirl banana bread
Carrot banana bread
Peanut butter and honey banana bread

But, my absolute favorite is my classic banana bread. Why add this recipe then? Well, honestly, this is Paul’s favorite banana bread, so it’s worth adding to the list of awesomeness.

Buttermilk Banana Bread

Buttermilk Banana Bread

This bread uses less eggs, one less banana, and more butter than my traditional recipe which might explain Paul’s love for it, but it also uses buttermilk instead of Greek yogurt, creating a less dense, more light on the tongue texture.

The thing with banana bread is really, it’s pretty much always good, but each individual has their own preference. If you like a more buttery, softer bread, this one is for you! If you need to use up buttermilk this one is for you! And if you just want a gosh darnit wonderful tasting banana bread to go with your cup of coffee and warm blanket I’ve still got you covered.

Buttermilk Banana Bread

It’s good stuff. Trust me. Those slices are dreamy.

Buttermilk Banana Bread

Happy Friday!

Buttermilk Banana Bread

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 1 9 x 5-inch loaf


  • 1 1/2 cups (about 3) mashed ripe bananas
  • 1/2 cup buttermilk
  • 1 1/2 tsp baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp Kosher salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract


  1. Preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
  2. Stir together mashed bananas, buttermilk and baking soda. Let stand for 5 minutes.
  3. Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside.
  4. In large bowl, beat the butter with the sugars until combined. On low speed, beat in the egg, vanilla extract and banana mixture. Fold in the flour mixture with a rubber spatula until just combined, making sure not to overmix (it's ok is some flour is still showing).
  5. Pour the batter into the prepared baking pan and bake for 55-65 minutes, or until a skewer inserted into the center of the loaf comes out clean. Let cool in the pan on a wire rack for at least 20 minutes before inverting the bread onto a wire rack to cool completely.
  6. Store bread wrapped tightly in plastic wrap in the refrigerator (covered) for up to 5 days.

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19 Responses to Buttermilk Banana Bread

  1. Kristina says:

    Haha you got me with: “if you need to use up buttermilk, this one is for you”. But even without that, I was hooked, I loooove banana bread.

  2. Tori says:

    So perfect for every warm cozy morning this season! Pour me a cup of Jo and I could probably eat this entire loaf! It looks so good!!!

  3. Rachel Cooks says:

    I’m quite sure I need to make my way through your entire banana bread list there – but I might have to start with this one! Looks amazing!

  4. I just used up the last of my frozen bananas for muffins. Looks like I need to stock up the next time I’m at the grocery store so I can bake this fabulous banana bread (plus the other ones you created). 🙂

  5. Nanny says:

    Great!! Will get on it right now as I have many frozen bananas to use up. I can smell it cooking Now 🙂

  6. I am overdue for baking up some banana bread, so I’ll be trying this one. Love the buttermilk (and I have some to use up!)

  7. Ashley says:

    This is reminding me that it’s been far far too long since I’ve made banana bread! This version sounds wonderful!!

  8. The buttermilk must make this bread SO moist! Pinning 🙂

  9. I rarely buy buttermilk, but for this I might. This looks so good!!

  10. This banana bread looks absolutely delicious and moist.. love this version of banana bread.. 🙂

  11. This looks incredible. And, oddly enough, I am REALLY into your napkins!

  12. Ahh you are so right – those slices are dreamy! I have never thought to add buttermilk to my banana bread recipe, but it makes so much sense. Can’t wait to try!

    Yay for more breakfast to go posts!

  14. Buttermilk is a staple at our house, so good in baked goods! And banana bread is just ultimate, cozy comfort. Love!

  15. Eva R. says:

    This looks like the perfect use for the lonely little bit of buttermilk left over in my fridge! I can’t wait to try it. Enjoy your trip to Spain!

  16. Joanne says:

    Banana bread for breakfast…now that sounds like a morning routine I need in my life! I might just make it my life’s mission to try all of your varieties!

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