Buttermilk Banana Bread that is perfectly moist and full of buttery, soft, banana flavor. This Buttermilk Banana Bread recipe makes three loaves, perfect to freeze or gift!
I have a love-hate relationship with banana bread. It’s one of those recipes like Chocolate Chip Cookies where I feel like I will always be in pursuit of the “perfect” recipe. This Buttermilk Banana Bread recipe below is the current winner.
Buttermilk Banana Bread
Bananas are one of my favorite fruits; I love to eat them plain or add them into smoothies. Two of my kiddos love bananas and two of them can’t stand them, but we still manage to go through a bunch of them every few days. They are perfect to me when they start to ripen and have just a few brown “freckles” on the peel. No green bananas here.
Since we do go through them so quickly, we don’t have too many that turn brown before we get a chance to eat them. That wasn’t the case last week though, and we had five get way too ripe before we were able to eat them. I also happened to have a half gallon of buttermilk in the fridge that needed to be used up too after making these Buttermilk Drop Biscuits.
We rarely keep buttermilk on hand, so I typically use a buttermilk substitute.
Buttermilk vs Milk
Buttermilk is a slightly sour milk with less fat content. Whole milk has 3-5% milk fat and buttermilk has less than 1%. It was traditionally the liquid left behind after churning butter but today it’s cultured using lactic acid. Even though it’s lower in fat than whole milk, the lactic acid makes it more viscous (thicker).
For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. I don’t typically keep lemons handy either, unless I’m making these Blueberry Buttermilk Pancakes, so I almost always use vinegar.
Buttermilk and banana bread are a match made in Heaven. This Buttermilk Banana Bread was so moist, and the flavor was perfect- not too sweet, not overly strong banana- just right!
- 1 cup butter softened
- 3 cups sugar
- 4 eggs
- 3 medium bananas mashed
- 1/2 cup buttermilk
- 1 tsp vanilla
- 3 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Grease and flour three loaf pans.
- In a large mixing bowl, cream butter and sugar.
- Add eggs, bananas, buttermilk, and vanilla and beat until well combined.
- In a separate medium bowl, combine remaining ingredients.
- Mix the dry ingredients into the wet until well combined.
- Pour batter evenly into three prepared loaf pans and bake at 350 degrees for 50-55 minutes, or until toothpick inserted in the center comes out clean.
This post was published September 4, 2014 and updated August 21, 2019.