Buttermilk Banana Bread

This one-bowl Buttermilk Banana Bread, with chocolate chips added, is the best banana bread ever!

Like many baked goods, the addition of buttermilk is the secret

I grew up baking and eating banana bread and tried many different recipes. Once I developed this one it became my favorite!

This banana bread stays moist for days even if you slightly overcook it.

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Ingredients for Buttermilk Banana Bread:

• Sugar
• Eggs (2)
• Bananas (3)
• Buttermilk
• Vegetable Oil
• Vanilla Extract
• All-purpose Flour
• Salt
• Baking Powder and Baking Soda
• Optional: Chocolate Chips and Pecans or Walnuts

Buttermilk banana bread is a type of “quick bread“, meaning there is no yeast or “rise” necessary.

The addition of buttermilk is necessary 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.

How to make Banana Bread:

The key to any quick bread is to be careful not to overmix and overbake. Just mix enough to combine all of the ingredients.

When adding extras, like nuts or chocolate chips, to any quick bread add them at the end and gently mix in.

The steps for any quick bread are nearly always the same and this bread is no exception:

• Sift all of the dry ingredients together in a separate bowl
• Combine sugar and eggs and then beat until light and creamy. This will take about 5 minutes and it’s important that you don’t skip this step
• Add in mashed bananas, buttermilk, oil, and vanilla extract
• Gently fold in the dry ingredients and mix just until blended. If you over blend the bread becomes less tender
• Add in any additional add-in ingredients (nuts, chocolate chips)
• Bake until the top springs back when touched and a skewer inserted in the middle of the bread comes back clean
• It’s best to allow bread to cool in the pan for about 30-minutes before attempting to remove it

Prepping the pan for nonstick Banana Bread:

Make your life easy and use a strip of non-stick parchment paper to line the pan and overlap it to use as a handle. You can easily pull the whole loaf out once cooled.

If you don’t have parchment paper then generously grease the pan with non-stick spray, coconut oil, or butter.

Add-ins for banana bread:

• Chocolate Chips – regular or mini chips
• Walnuts
• Pecans

When my children were small I started adding 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! Of course, these are optional.

Be sure to add pecans or walnuts if you love nuts in your bread.

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!

Need a buttermilk substitute?

In case you don’t have buttermilk on hand it’s easy to make a substitution:

• The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular milk.
• Mix together and let stand for a few minutes

The best type of bananas to use:

One of the great things about this buttermilk banana bread is that you can use up bananas that have passed their prime. The bread is actually better with overripe bananas because they mash better and have a deeper flavor.

Tips for making the best banana bread:

• Do not over mix the batter – the more you mix the more the gluten develops. Over mixing will result in a dense, rather than a fluffy loaf
• Test for doneness with a skewer in the center of the bread
• Let the bread rest for about 10 minutes before removing from the pan to let it cool completely
• Most quick bread will crack on the top during baking which is OK!

How to make mini Banana Bread loaves

All quick breads are perfect for minis. The only adjustment you will need to make is the baking time.

I use a pan that is 6 small loaves and the baking time is about 35 minutes.

Mini breads freeze beautifully (see below for freezing instructions)

Best way to store Banana Bread

• Cool the bread completely
• Wrap tightly in plastic wrap
• Store on the counter for up to 4-days
• Freeze, tightly wrapped and in a sealed bag or container, for up to 6 months. Allow bread to thaw on the counter before slicing and serving
• DON’T store in the refrigerator, as that will dry the bread out quickly

Looking for other quick bread recipes to try?

• Blueberry Apple Bread
• Classic Zucchini Bread
• Pumpkin Nut Bread
• 4 Ingredient Beer Bread & Dinner Rolls