Mom’s Buttermilk Banana Bread

The other day I couldn’t help but notice that the bananas I had just bought had browned. I thought about freezing them and using them for banana cookies, but I decided that instead I would use them for banana bread.

Mom's Buttermilk Banana Bread Mom's Buttermilk Banana Bread

This recipe is one that my mom has used and I have loved since I was little. It’s up to you how much you mash the bananas or if you want to add nuts. But either way it always turns out great!

Mom's Buttermilk Banana Bread

Mom's Buttermilk Banana Bread Recipe

Moist and tender sweet bread full of ripe bananas and covered in chopped walnuts. My mom's buttermilk banana bread is simply the best!
4.72 from 7 votes
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Course: Bread
Cuisine: American
Prep Time: 5 mins
Cook Time: 40 mins
Cool Time: 2 hrs
Total Time: 2 hrs 45 mins
Servings: 32 slices
Calories: 131kcal
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  • 2 1/2 cup all purpose flour
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 cup very ripe bananas - (about 4 large bananas) mashed
  • 1/2 cup buttermilk*
  • 1/2 cup butter - room temperature
  • 1 tsp baking soda
  • 1 tsp salt
  • pinch cinnamon
  • 1 tsp vanilla
  • 1 cup chopped walnuts - optional


  • Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees F. Grease bottoms of 2 (9x5) loaf pans, using non-stick baking spray or butter and flour.
  • In a large bowl, mix sugar and butter. Add eggs one at a time, beating until incorporated.
  • Mash bananas on a plate, using a fork. Add bananas, buttermilk and vanilla. Beat until smooth.
  • Gently fold in flour, baking soda, salt, cinnamon and walnuts (or save for on top).
  • Pour batter into pans (sprinkle nuts on top if desired).
  • Place in oven and bake for approximately 35-45 minutes, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from oven and let cool for 10 minutes, then loosen the sides of the loves and remove from pans onto wire rack. Let cool completely (about 2 hours) before cutting.


-My mom's recipe doesn't include vanilla or cinnamon, these are just personal preferences.
-For a healthier option, half of the flour can be substituted for whole wheat flour, the buttermilk can be substituted for greek yogurt and half of the butter can be substituted for applesauce.


Serving: 32g | Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 146mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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**NOTE: The pictures for the recipe have been UPDATED! I originally had a picture of this bread in a miniature loaf pan. You can still bake these in mini loaf pans, just adjust the time accordingly.**

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  1. I am making this now.  The ingredients remind me of my Grandmother’s recipe.  However, the center is stil batter at 50 minutes.  I don’t think I’ll make it again.

  2. My banana bread did not rise at all and was way too salty.  I should have thought to reduce salt since recipe has buttermilk in it.  I looked at several other similar recipes and they all have baking powder instead of or in addition to baking soda.  When I make buttermilk pancakes I add a small amount of baking soda and reduce the baking powder.  Are you sure this recipe is not supposed to have baking powder?  It does seem really moist which I like but it rose maybe 1/2 inch and I can barely taste the banana with all the salt.  

    1. Hi Sharon, I’m not sure what the issue is. Perhaps your baking soda is old? I generally buy a fresh carton every 6 months, and I store it in an air-tight container. As far as the salt goes, I use coarse sea salt which has a larger grain than table salt. It also improves the texture of baked goods. I have never found this recipe overly salty, but we use very ripe bananas. Perhaps try cutting back to 1/2 teaspoon?

  3. I made this recipe a couple of months ago and I followed the recipe as listed except I did not add any cinnamon as my sister cannot have cinnamon and didn’t add the walnuts (my own preference). I baked it in 6 small loaf pans using butter and flour and it turned out wonderful. My sister loved it as she also cannot have milk but the buttermilk she could have. I am not exactly sure how long I baked it but I checked it when it looked golden on top and then just kept adding five minutes till a toothpick came out clean, maybe about 30-35 minutes. Once it was cooled I froze it and it froze very nice. I am planning on making several loaves this weekend to give to all my siblings on a Christmas giving plate. Great recipe

  4. To what level in the 9×5 pan do you pour the batter up to? Half the pan? Also I don’t plan on using miniature loaf pans so will this recipe be enough for two normal sized 9×5 loaf dishes?

  5. 5 stars
    The buttermilk is the perfect ingredient. I make this and freeze it. Yum Yum. Just mixed it up this morning and added some chia seeds. We’ll see…