This one-bowl buttermilk Banana Bread with Chocolate Chips is the best banana bread you’ll ever make!
Like many baked goods the addition of buttermilk is the secret ingredient
I grew up baking and eating banana bread and tried many different recipes. Once I developed this one it became my all-time favorite
This banana bread stays moist for days even if you slightly overcook it.Jump to Recipe
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Ingredients for Buttermilk Banana Bread:
- Eggs (2)
- Bananas (3)
- Vegetable Oil
- Vanilla Extract
- All-purpose Flour
- Baking Powder and Baking Soda
- Chocolate Chips or Chunks
- Pecans or Walnuts
Buttermilk banana bread is a type of “quick bread“, meaning there is no yeast or “rise” necessary.
The addition of buttermilk in this recipe 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. Mix just enough to combine all of the ingredients so that you don’t develop too much gluten, which results in less tender bread.
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 ripe bananas, buttermilk, oil, and vanilla extract
- Gently fold in the dry ingredients and mix just until blended
- Fold in 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
- Allow the bread to cool in the pan for about 30-minutes before removing it. It’s easy to remove by grasping the parchment paper (or foil) handles and gently pulling bread out
- Let cool completely before slicing
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, or line with foil.
Add-ins ideas for banana bread:
- Chocolate Chips – regular or mini chips, chocolate chunks – or a combo of all of these for an interesting variety
- Walnuts or pecans
When my kids were small I started adding chocolate chips as an enticement to get them to try banana bread and it was an instant hit. Even though my boys are teenagers now they still want the chocolate chips, so they aren’t really optional in our house!
If you love nuts add pecans or walnuts to your bread too.
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. In fact, the bread is actually better with overripe bananas because they mash perfectly 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 by inserting a skewer in the center of the bread. If the skewer comes back clean the bread is cooked
- Let the bread rest for about 30 minutes before removing it 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 bread loaves 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
- To freeze: tightly wrap and store 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?
Buttermilk Chocolate Chip Banana Bread
- 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 or chunks
- 1/2 cup pecans, roughly chopped, optional
- Preheat oven to 325°F. 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. Lift the bread from the pan by using the parchment paper as handles. Cut into 12-14 slices.Store, covered, at room temperature for up to 3 days.
- Calorie count does not include optional nuts
- Use chocolate chunks, chips, and mini chips for variety