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–+ servings
A top-down view of a sliced loaf of Buttermilk Banana Bread studded with chocolate chunks

Buttermilk Banana Bread

Add endless moisture and a touch of tang to a quickbread favorite with this tried-and-tested recipe for Buttermilk Banana Bread. No buttermilk but still staring down a bunch of overripe bananas? It's my Buttermilk Substitutions Guide to the rescue!
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients  

  • 3 very ripe bananas, mashed well (about 1 1/2 cups)
  • 1/3 cup buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon baking soda 
  • 1/2 teaspoon kosher salt
  • 1 cup chocolate chips, chunks, nuts or other mix-in (optional)

Instructions 

  • Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper then grease it with cooking spray.
  • In a medium bowl, whisk together the mashed bananas, buttermilk, eggs, vegetable oil and vanilla extract.
  • In a separate large bowl, whisk together the flour, brown sugar, sugar, baking soda and salt. Add the wet ingredients to the dry and mix just until combined. Fold in the chocolate chips (optional).
  • Pour the batter into the prepared loaf pan.
  • Bake the bread until a toothpick inserted comes out clean, 50 to 60 minutes. (See Kelly’s Note.) Remove the bread from the oven and let it cool completely before slicing and serving.

Kelly’s Note:

  • If your banana bread looks like it’s getting too dark on top but still isn’t baked all the way through, tent it loosely with foil at the 40-minute mark then continue baking until a toothpick inserted comes out clean.
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