Buttermilk Banana Bread

This buttermilk banana bread recipe is made from butter, sugar, eggs, and bananas. Fresh buttermilk in the batter makes a moist and delicious bread.

Having a few leftover bananas around seems to be a common occurrence in our household, so this is a recipe that frequently gets brought out as a way to use up those extra bananas.

The batter together quickly and forms a nice brown crust on the top when it has finished baking. The crust of the loaf itself adds to the flavor of the bread. The chopped walnuts are optional in the recipe, but do add extra flavor.

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Serve this warm with butter or cream cheese spread for a nice breakfast or brunch treat. Banana nut bread tastes good for an afternoon snack the next time you have a craving for something sweet. You can also cut smaller pieces and serve this on a brunch buffet instead of muffins.

One note on this recipe: make sure to measure out the mashed banana and use what the recipe calls for. I know you might be tempted to add more in order to use everything up, but if you add too much mashed banana it will throw the recipe off. I did this once when I made it and I ended up with too much batter and overfilled the pan.

The result was that the bread came out flat instead of having a nice rounded crown. It also failed to bake completely in the center. So, I encourage you to follow the ingredient measurements.

Buttermilk Banana Bread

Buttermilk Banana Bread
Prep time
Cook time
Total time
This buttermilk banana bread recipe is made from butter, sugar, eggs, and bananas. Fresh buttermilk in the batter makes a moist and delicious bread.
Recipe type: Quick Bread
Cuisine: American
Serves: 8-12
  • ½ Cup butter, softened to room temperature
  • 1 Cup granulated sugar
  • 2 large eggs, beaten
  • 1 Cup fresh buttermilk
  • 2-1/4 Cups flour
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1-1/2 c. mashed bananas (about 1-2 medium bananas)
  • ½ c. walnuts, finely chopped
  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl, cream the butter and sugar; add beaten eggs and mix well.
  3. Slowly stir in the fresh buttermilk and mix until fully incorporated.
  4. In a separate large mixing bowl, sift together the flour, salt, baking soda and baking powder.
  5. Add in the wet ingredients from the first bowl to the dry ingredients and mix well.
  6. Stir in the mashed bananas.
  7. Stir in the chopped walnuts.
  8. Pour into a greased and floured 9" x 5" x 3" loaf pan.
  9. Bake at 375 degrees for 1 hour.

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Laura Jean Warnke

Laura Jean Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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