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Moist buttermilk banana bread loaf on a wooden board with ingredients
ChefMaster Emily

Moist Buttermilk Banana Bread

This moist buttermilk banana bread is soft, rich, and packed with deep banana flavor, balanced with the tang of buttermilk. Perfect for breakfast, snacking, or dessert, it’s ultra-moist, easy to make, and freezer-friendly for those future cravings.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 overripe bananas mashed
  • 1/3 cup buttermilk
  • 1/2 cup melted butter
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a large mixing bowl, mash the bananas until mostly smooth.
  3. Add the melted butter, brown sugar, granulated sugar, eggs, vanilla, and buttermilk. Whisk until combined.
  4. Sprinkle in the flour, baking soda, and salt. Fold gently with a spatula until just combined.
  5. Pour the batter into the prepared pan and bake for 55–65 minutes, until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice when fully cooled or enjoy warm.

Notes

For extra flavor, try adding chopped walnuts, chocolate chips, or a sprinkle of raw sugar on top before baking. To substitute buttermilk, mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit 5 minutes.