Transport yourself back to childhood with a warm, delicious buttermilk banana bread recipe. This moist and flavorful loaf comes together with simple ingredients and is perfect for cozy mornings or a sweet snack.
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Why You’ll Love This Super Moist Banana Bread
Some recipes just feel like a hug, and this banana bread is one of them. It’s one of those nostalgic comfort foods you’ll come back to again and again. Made with ripe bananas and buttermilk, this loaf has the perfect texture and rich flavor. Even better, it uses just a handful of everyday ingredients.
If you're craving a cozy treat, this moist loaf delivers rich flavor, a tender crumb, and plenty of comfort. It’s perfect on its own or topped with butter, cream cheese, or a little drizzle of honey. Plus, this easy banana bread recipe splits perfectly between two loaf pans — one to eat now and one to give to a friend or freeze for later.
For those who love a strong banana flavor, this banana bread with three bananas is just the right choice. Here’s why this recipe is a keeper:
- Easy to make in one bowl
- Moist, tender texture every time
- Freezer-friendly and great for gifting
- Easy to customize with mix-ins like chocolate chips or nuts
- A great way to use up ripe bananas
- Perfect balance of flavor and sweetness
Ingredient Information And Substitutions
- All-purpose flour- I like to use plain old all-purpose white here, but if you’re gluten-free, a good 1:1 gluten-free baking blend usually works just fine.
- Baking powder and baking soda- These help the loaf rise and stay light. Make sure they’re fresh!
- Salt and nutmeg- The salt balances the sweetness, and the nutmeg adds a cozy hint of spice. Don’t have nutmeg? Cinnamon is a great backup.
- Eggs- Large eggs at room temperature mix in more smoothly.
- Butter- I use salted butter, softened to room temp. You can sub in margarine or your favorite vegan butter.
- Buttermilk- Adds moisture in the best way. No buttermilk? Mix a splash lemon juice or white vinegar with½ cup of milk and whisk well.
- Sugar- I use granulated sugar.
- Ripe bananas- Use spotted bananas for the best flavor- the riper the better! Not ripe yet? Bake them (in the peel) at 300 degrees F for 10 minutes, then cool and use as directed.
How To Make Cake Banana Bread
Step 1- Preheat and prep ingredients..
Preheat your oven to 350 degrees F and line and grease a loaf pan with parchments and non-stick spray or butter.
In a medium bowl sift together the flour, baking powder, baking soda, salt, and nutmeg. In another bowl, mash up the bananas.
Step 2- Combine the wet ingredients.
In a separate bowl, cream together butter and sugar for 2 minutes. Beat in the eggs, buttermilk, and mashed bananas until just smooth.
Gradually mix in dry ingredients until just combined.
Step 4- Pour batter into the pan and bake.
Pour the batter into the prepared pan and bake for around an hour until an inserted toothpick comes out clean.
Frequently Asked Questions
Yes! Frozen bananas work great in this recipe. Just thaw them completely and drain off any excess liquid before adding them to your batter.
This loaf freezes beautifully. You can freeze the whole loaf or individual slices — just wrap them tightly in plastic wrap and store in a freezer bag. They’ll keep for up to 3 months.
Once cooled, store your banana bread in an airtight container at room temperature. It usually stays fresh for 3-4 days.
It’s usually from overmixing or overbaking. Be sure to mix just until combined and keep an eye on it as it bakes – every oven is a little different. Making banana bread with 3 bananas is the secret to a deliciously moist loaf that doesn’t dry out, and be sure to use ripe bananas for the best results.
Tips For Making Tasty Banana Bread
- Disposable pans work, but for the best results, I recommend investing in a sturdy loaf pan. It helps bake the bread evenly.
- Line the pan: for easier loaf removal. I spray with cooking spray, add parchment with an inch or two sticking out on each side and then spray again.
- Take a moment to sift the flour, baking powder, baking soda, salt, and nutmeg before mixing with the wet ingredients. It helps everything blend together smoothly.
- Don’t overmix the batter. Stir until just combined (no more streaks of flour) to avoid a tough or dense loaf. A few lumps are totally fine!
- Use overripe bananas. The more spots, the better. They bring out the natural sweetness and give you that rich banana flavor.
- Every oven is a little different, so test for doneness. Start checking around the 50 minute mark. A toothpick should come out mostly clean with just a few moist crumbs.
- Try a few mix-ins! Fold in chocolate chips or chopped nuts.
- Ingredients to prep ahead- Bananas can be mashed and refrigerated a day in advance. You can also sift your dry ingredients and store them in an airtight container until you're ready to bake.
What To Serve With Banana Bread
I love enjoying a warm slice of banana bread with my morning coffee or as a sweet afternoon treat. It's perfect on its own, but you can easily make it part of a full breakfast or brunch spread. Here are a few of my favorite recipes to pair with your banana bread:
Other Tasty Banana Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Buttermilk Banana Bread Recipe
Equipment
- Loaf Pan
Ingredients
- Cooking spray
- 2 cups flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 3 ripe bananas, peeled and mashed (⅓ cup)
- 1 cup sugar
- ½ cup softened butter (1 stick)
- 2 large eggs
- ½ cup buttermilk (you can always whisk a couple tablespoons of lemon juice or white vinegar with milk if you don't have buttermilk on hand)
Instructions
- Preheat oven to 350 degrees and grease and line a loaf pan.
- Sift flour, baking powder, baking soda, salt and ground nutmeg into a bowl and set aside. Mash up the bananas in another bowl.
- In a separate bowl cream butter, and sugar for 2 minutes. Add eggs, buttermilk and bananas and continue mixing until well combined.
- Gradually add dry ingredients to wet ingredients while mixing and mix until just combined.
- Pour into prepared loaf pans and bake for 1 hour or until your cake tester comes out clean. Cool and serve.
Video
Notes
- Disposable pans work, but for the best results, I recommend investing in a sturdy loaf pan. It helps bake the bread evenly.
- Line the pan: for easier loaf removal. I spray with cooking spray, add parchment with an inch or two sticking out on each side and then spray again.
- Take a moment to sift the flour, baking powder, baking soda, salt, and nutmeg before mixing with the wet ingredients. It helps everything blend together smoothly.
- Don’t overmix the batter. Stir until just combined (no more streaks of flour) to avoid a tough or dense loaf. A few lumps are totally fine!
- Use overripe bananas. The more spots, the better. They bring out the natural sweetness and give you that rich banana flavor.
- Every oven is a little different, so test for doneness. Start checking around the 50 minute mark. A toothpick should come out mostly clean with just a few moist crumbs.
- Try a few mix-ins! Fold in chocolate chips or chopped nuts.
- Ingredients to prep ahead- Bananas can be mashed and refrigerated a day in advance. You can also sift your dry ingredients and store them in an airtight container until you're ready to bake.
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