This buttermilk banana bread, with chocolate chips added, is the best banana bread I’ve ever tried. I grew up baking and eating banana bread and have tried many different recipes, but this is by far my favorite! I can’t remember when I made this for the first time, but the addition of buttermilk is the secret. This banana bread stays moist for days, even if you slightly overcook it.Jump to Recipe
What is a quick bread?
Buttermilk banana bread is a type of quick bread, meaning there is no “rise” necessary. The addition of buttermilk is genius because the acid in the buttermilk reacts with the baking soda and baking powder to give it the rise. The tang of the buttermilk gives it extra flavor, as well.
The key to any quick bread is to be careful not to overmix and overbake.
Prepping your pan for Buttermilk Banana Bread
Make your life easy and use a strip of parchment paper to line the pan and overlap it to use as a handle. You can easily pull the whole loaf out once cooled.
Additions to your bread:
When my children were small I started adding the chocolate chips as an enticement to get them to try banana bread and it was an instant hit in my house. Even though my boys are teenagers now they still want the chocolate chips! Be sure to add pecans if you love nuts in your bread. I usually serve this bread for breakfast or as a quick snack with a glass of milk or a warm cup of coffee. It also travels well for lunches!
The other thing I love about this buttermilk banana bread is that you can use up any bananas that have passed their prime. The bread is actually better with overripe bananas because they mash better and have a deeper flavor. We love homemade buttermilk pancakes on the weekends, so this is also a great way to use up the rest of the buttermilk in the carton.
Healthy Buttermilk Banana Bread Recipe
- 9" x 5" Loaf pan
- 3/4 cup sugar
- 2 large eggs
- 3 medium ripe bananas mashed
- 1/3 cup buttermilk
- 1 tbsp vegetable oil
- 4 tsp vanilla extract
- 1 3/4 cups All-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup chocolate chips optional
- 1/2 cup pecans, roughly chopped, optional
- Preheat oven to 325F. Lightly grease a 9"x5" loaf pan. Line with parchment with sides overlapping.
- Sift together flour, salt, baking powder, and baking soda. Set aside
- In the bowl of an electric mixer; add sugar and eggs then beat for about 5 minutes until thick and light in color.
- Mix in mashed bananas, buttermilk, oil, and vanilla. Blend until well combined.
- Add flour mixture and mix until just combined. Do not overmix. Gently fold in chocolate chips and nuts, if using, with a rubber spatula.
- Transfer batter to prepared pan. Bake bread on the middle rack of the oven, until golden brown on top, for about 1 hour. Test for doneness by inserting a toothpick into the center. If it comes out clean the bread is done.
- Let the bread cool on a cooling rack for about 1 hour. Remove bread from pan by lifting out using parchment paper as handles. Cut into about 12 slices.Store, covered at room temperature for up to 3 days.