Buttermilk Banana Bread

Buttermilk Banana Bread

This morning, I was pleasantly surprised to find that my Haemul Pajeon (Korean Seafood Pancake) was mentioned in The Guardian UK! Thanks to the lovely and talented Claire over at Under the Blue Gum tree for submitting her adaptation of this recipe to tailor towards the 5:2 Diet.  If you haven’t been to her site, head over there now to check out some of Claire’s mouthwatering recipes!

As for today’s post —yes, it’s more banana bonanza! When I said it wouldn’t last another day? Well, I lied.  Apparently they clung on for a few more days.  This time, I made a plain old banana bread but with buttermilk.  Don’t let this deceive you.  It may seem like an ordinary banana bread, but the taste is extraordinary! This bread is banana-y and very dense.  Most banana bread I’ve had are soft, delicious, and sometimes rich.  But the density of this bread takes banana bread to the next level.  I had two slices of this in one sitting—that’s how good it was. 😀  The next time you are looking to make a banana bread, make this and you’ll see what I mean.  Enjoy the weekend!

Buttermilk Banana Bread

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  • 1/2 cup (1 stick) of unsalted butter, softened
  • 2/3 cup of granulated sugar
  • 2 eggs
  • 3 medium size bananas, mashed
  • 4 tablespoons of buttermilk
  • 2 teaspoons of vanilla extract
  • 1 3/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of baking soda
  • 1/2 teaspoon of salt


Preheat the oven to 350 degrees F.  Grease a 9-inch loaf pan.

Using a stand mixer (or mix by hand) cream butter and sugar until fluffy.  Beat in eggs, mashed bananas, buttermilk and vanilla extract.  Add flour, baking powder, baking soda and salt.  Mix until well combined.

Pour batter into the prepared pan and bake for 55-60 or until toothpick/tester inserted into the center comes out clean.  Let the bread cool in the pan on the cooling rack completely before serving.

Adapted from Two Peas and Their Pod

Buttermilk Banana Bread


38 thoughts on “Buttermilk Banana Bread

  1. I definitely agree that there’s something special about this banana bread recipe. I don’t know food science enough to figure out what it is, but the texture is dense and cake-like. Is that from the buttermilk? I especially love the golden color of the crust!

  2. Fantastic. I love buttermilk and banana bread. I should definitely try this one. The problem is my boyfriend always eats all the bananas before I have time to bake with them. Perhaps I should hide some away from him! The pictures are beautiful!

  3. If I had butter in I would make this over the weekend. It’ll have to wait until Monday as I have unopened buttermilk that needs using, and two bananas in the cupboard. Would it be possible to use half all-purpose and half strong wholemeal (that I bought in for making N. Irish wheaten bread) and that way reduce the soft brown sugar I would use. Huh, really excited about baking next week!

    • I’m not sure how that would affect the texture of this bread by using half strong wholemeal, as I have never used it before in this recipe. You can always experiment with it and see what it is like…. I am curious to know the outcome of it. 🙂

  4. This is how my family has made banana bread for generations–strip the ingredients to a minimum, and focus on the flavor of the bananas. My guess is the acid of the buttermilk helps to enhance the flavors. Yum!

  5. Banana bread is such a treat! I love the aroma as it bakes in the oven or cools on the rack. Love it with a slathering of butter or honey when it’s still a bit on the warm side. I’m anxious to try your recipe using buttermilk. I bet it goes very well with the bananas. Good one, Anne.

  6. Congratulations on being mentioned for your seafood pancake recipe. I just took a peek and I am going to have to make it soon. It was one of our favorite dishes at a Korean restaurant we used to frequent.

  7. I try many banana bread recipe, but I realized that I haven’t tried one with buttermilk. Once I get fully better from this persisting cold, I want to make this banana bread for my family. We always have bananas and this sounds really good! I wish we have this for breakfast tomorrow…

  8. Thanks for the mention Anne 🙂 I love banana bread. It’s one of those rare times I enjoy eating cake without a thick layer of icing! Your version looks delicious.

  9. Pingback: buttermilk banana bread | Zoup to Nuts

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  11. just made some into muffins because I don’t have a loaf pan and my roommate loves them. i will definitely be using this recipe again. any excuse to use buttermilk is my kind of recipe. i added a dash of cinnamon. i’m glad this recipe doesn’t require so much sugar compared to other recipes. it’s sweet but not too sweet and i like the texture too.

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