Banana Bread Recipe with Buttermilk: Super Moist

This banana bread recipe with buttermilk gives you two generous loaves with a plush, cake-like crumb, deep banana flavor, and a shiny top that gently cracks as it cools. It leans on two simple techniques: a low oven temperature for even baking and buttermilk for extra tenderness. You’ll cream butter and sugar for lift, fold in very ripe bananas, and alternate dry ingredients with buttermilk so everything blends smoothly without overmixing. The result is a reliable, family-friendly quick bread that’s perfect for breakfasts, snacks, lunchboxes, or as a sweet ending after dinner.

Table of Contents

Why You’ll Love This Banana Bread Recipe with Buttermilk

Ultra-moist crumb: Buttermilk’s gentle acidity tenderizes the batter and locks in moisture so slices stay soft for days.
Two loaves, one bowl flow: The recipe makes two 9×5-inch loaves, ideal for sharing, gifting, or freezing for later.
Low and slow bake: Baking at 300°F (150°C) minimizes doming and prevents the outer edges from drying out before the center sets.
Banana-forward flavor: A full measure of ripe bananas gives natural sweetness and aroma—no fancy ingredients required.
Flexible: Stir in toasted nuts or chocolate chips, bake as mini loaves or muffins, or add warm spices for a cozy twist.

Whole loaf of banana bread with buttermilk sliced on a wooden board, ready to serve.

Ingredients for Banana Bread Recipe with Buttermilk

Batter (Makes 2 Loaves)

3 cups (360 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt (use ¾ tsp if using fine salt)
½ cup (113 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
2 large eggs, room temperature
2¼ cups mashed very ripe bananas (about 5 medium bananas)
1 cup (240 ml) buttermilk, well shaken
1–2 teaspoons pure vanilla extract (optional but adds bakery-style aroma)

Optional Mix-Ins

1 cup chopped nuts (toasted walnuts or pecans)
¾–1 cup chocolate chips or chunks

Pan Prep: Butter and line two 9×5-inch (23×13 cm) loaf pans with parchment, leaving a 2-inch overhang for easy lifting.

Banana bread dry ingredients in a glass bowl surrounded by buttermilk, bananas, and spices on a wooden board.

Ingredient Notes (Substitutions & Helpful Tips)

Bananas: The riper, the better. Deeply speckled or mostly brown peels signal higher natural sugars and softer texture. Measure after mashing to get the full 2¼ cups. If you’re short, add a few tablespoons of plain yogurt to make up moisture.
Buttermilk: Its acidity tenderizes gluten and balances sweetness. If you’re out, combine 1 cup milk with 1 tablespoon lemon juice, stir, and rest 5 minutes. It won’t be exactly the same as cultured buttermilk, but it works well in quick breads.
Butter vs. oil: Butter brings structure and flavor while keeping this loaf plush. Prefer an even softer crumb? Replace 2–4 tablespoons of the butter with neutral vegetable oil.
Sugar: Granulated sugar keeps crumb color lighter and clean. For a hint of caramel warmth, swap ¼–⅓ of the sugar for light brown sugar.
Flour: Stick with all-purpose. Bread flour gets chewy; cake flour can be overly delicate.
Leavening: Fresh baking powder and baking soda are crucial. If they’re older than 6 months, test or replace for best rise.
Vanilla & spices: Vanilla is optional but lovely. If you enjoy warm notes, add ½ teaspoon cinnamon; keep it light so banana leads.

Step-by-Step Instructions

Step 1 – Prep the Pans and Oven

Heat the oven to 300°F (150°C). Butter two 9×5-inch loaf pans. Line each with a parchment sling and lightly butter the parchment. This prevents sticking and makes cooling and slicing neater.

Step 2 – Combine the Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly blended. If using nuts, stir them into the dry mix now to coat—this helps keep them from sinking.

Step 3 – Cream Butter and Sugar

In a large mixing bowl (hand mixer or stand mixer), beat butter on medium speed until smooth, 30–45 seconds. Add sugar and cream until pale and slightly fluffy, about 2–3 minutes. This step traps tiny air bubbles for a lighter crumb.

Step 4 – Add Eggs, Vanilla, and Bananas

Beat in the eggs one at a time, scraping the bowl. Mix in vanilla if using. Add the mashed bananas and mix just until evenly distributed. The mixture may look slightly curdled; that’s normal when combining bananas with creamed butter.

Step 5 – Alternate Dry Ingredients and Buttermilk

With the mixer on low, add one-third of the dry mixture, then half the buttermilk, then another third of dry, the remaining buttermilk, and the final third of dry. Stop mixing as soon as the flour disappears. Overmixing toughens quick breads.

Banana bread batter in a glass bowl topped with two split ripe bananas ready to mix.

Step 6 – Fold in Optional Mix-Ins

If adding nuts or chocolate, fold them in gently with a spatula. Scrape down the sides and bottom of the bowl to make sure the batter is uniform.

Step 7 – Portion and Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake on the center rack at 300°F (150°C) for about 60–70 minutes. Begin checking at 55 minutes. A toothpick inserted in the center should come out with a few moist crumbs (or an instant-read thermometer reads 195–200°F / 90–93°C).

Step 8 – Cool, Slice, and Enjoy

Let the loaves cool in their pans for 15 minutes, then lift them out using the parchment. Transfer to a rack and cool at least 1 hour before slicing. The flavor and texture are even better the next day.

Pro Tips for Success

Use truly ripe bananas. Dark, spotty bananas bring maximum aroma and sweetness. If yours are yellow and firm, place unpeeled bananas on a baking sheet and warm at 300°F (150°C) for 12–20 minutes until blackened and soft. Cool, drain any excess liquid, and mash.
Measure with care. Spoon flour into the measuring cup and level with a straight edge (or weigh at 360 g). Too much flour is the #1 reason quick breads turn dry.
Keep mixing gentle. Once flour is in, use low speed and stop as soon as the batter looks uniform. Overmixing deflates air bubbles and makes a dense loaf.
Prevent a gummy center. Bake at the listed temperature (not higher), use the center rack, and test the middle of the loaf. If the top browns too fast, tent loosely with foil near the end.
Let it rest. Cooling sets the crumb so slices cut cleanly. If you can, wrap the cooled loaf and rest overnight—the banana flavor blooms by day two.
Slice smart. Use a long serrated knife and gentle sawing motions. For neat slices, chill the loaf for 20–30 minutes first.

Moist banana bread with buttermilk sliced on a wooden board against a dark background.

Flavor Variations (3–5 Ideas)

Toasted Walnut Crunch
Fold 1 cup toasted chopped walnuts into the batter. Toasting nuts (350°F/175°C for about 7–9 minutes) enhances their aroma and keeps them crunchy in the moist crumb.
Chocolate Chip Delight
Stir in ¾–1 cup chocolate chips or chunks. To avoid sinking, toss chips with a teaspoon of the dry mixture before folding into the batter.
Cinnamon-Swirl Ribbon
Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Pour half the batter into each pan, sprinkle with the cinnamon sugar, then add remaining batter and lightly swirl with a knife.
Coconut Accent
Fold ½ cup unsweetened shredded coconut into the batter for a subtle tropical note and a touch of chew.
Mini Loaves or Muffins
For mini loaves, fill pans two-thirds full and start checking at 28–35 minutes. For muffins, bake at 350°F (175°C) for 18–24 minutes (the slightly higher temp helps domes).

Serving Suggestions

Breakfast Plate: Serve warm slices with a pat of your favorite spread and fresh fruit.
Snack Time: Pack thick slices for school or work—this loaf travels well and doesn’t crumble.
Dessert Twist: Warm a slice and top with a scoop of your favorite frozen dessert or a spoonful of yogurt and a drizzle of honey.
Brunch Board: Pair with fresh berries, a citrus salad, and a pot of tea or coffee for a simple, crowd-pleasing spread.

Storage and Freezing Instructions

Room Temperature (Best): Wrap cooled loaves tightly or store in an airtight container for 2–3 days.
Refrigerator: Store tightly wrapped for up to 1 week. Bring slices to room temp or warm briefly in the microwave to restore softness.
Freeze Whole or Sliced: Wrap in plastic, then foil, and freeze for up to 3 months. For grab-and-go snacks, slice the loaf first and place parchment between slices so they don’t stick. Thaw overnight in the fridge or at room temp for 1–2 hours.

Nutrition Facts (Per Serving)

Estimated for 24 slices total (12 slices per loaf). Values vary with ingredient brands and mix-ins.

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sodium
1 slice (1/24 of recipe)	~200	~3 g	~32 g	~7 g	~1 g	~170 mg

FAQ About Banana Bread Recipe with Buttermilk

How ripe should bananas be?

Very ripe—look for heavy speckling or mostly brown peels. As bananas ripen, starches convert into sugars and the fruit softens, which creates a naturally sweet, aromatic loaf with a tender crumb. If your bananas are under-ripe, use the quick oven method or let them ripen on the counter inside a paper bag for a day or two.

Can I use frozen bananas?

Yes. Thaw them in a bowl to catch the juices, then mash everything together. If there’s a lot of liquid, you can drain a tablespoon or two; otherwise, use it all for maximum banana flavor. Frozen bananas are a great way to reduce waste and make banana bread on your schedule.

Why bake at 300°F instead of 350°F?

Lower heat gives the batter more time to rise and set evenly. It keeps the edges from drying out before the center is done, so you get a moist crumb from edge to middle. If you prefer a slightly taller dome and darker crust, you can bake at 325°F (165°C) and begin checking around 55 minutes.

How do I prevent dense or gummy banana bread?

Measure flour accurately, don’t overmix after the flour goes in, and bake until the center is done. Let the loaves cool in the pan for 15 minutes, then finish cooling on a rack. Cutting too soon can make the crumb look underdone even when it’s baked properly.

Can I reduce the sugar?

You can reduce the sugar by ¼–½ cup and still keep good texture. Expect a slightly less tender crumb and gentler browning. Another option is to swap a portion of granulated sugar for light brown sugar for a warmer flavor without lowering sweetness too much.

What if I don’t have buttermilk?

Use 1 cup milk + 1 tablespoon lemon juice; stir and rest for 5 minutes. This quick sour milk brings helpful acidity and moisture. Cultured buttermilk gives the most tender texture, but this swap is a solid stand-in.

Can I add nuts or chocolate?

Absolutely. Fold in 1 cup toasted nuts or ¾–1 cup chips at the end. If adding both, keep the total mix-ins to about 1–1½ cups so the batter still bakes evenly.

How do I scale the recipe?

You can halve it to make a single loaf. Keep the oven at 300°F (150°C) and start checking around 55 minutes. For muffins, bake at 350°F (175°C) for 18–24 minutes.

Why did my loaf crack on top?

A gentle crack is normal and desirable—it’s where steam escapes as the batter rises. Large, deep cracks can point to overfilled pans or a too-hot oven. Use the recommended pan size and temperature for best results.

What’s the best way to slice cleanly?

Cool the loaf completely, then use a long serrated knife and a light sawing motion. For ultra-neat slices, chill the loaf for 20–30 minutes before cutting.

Final Thoughts

This banana bread recipe with buttermilk is a keeper: easy steps, everyday ingredients, and dependable results that feel bakery-quality without fuss. Buttermilk and a low bake deliver a soft, even crumb that stays moist for days, while ripe bananas provide signature flavor in every bite. Whether you keep it classic or add your favorite mix-ins, you’ll have two beautiful loaves—one to enjoy now, one to gift or freeze for later. Bake it once, and you’ll have a new house favorite.