Buttermilk Banana Bread Recipe

click to rate
4 votes | 8628 views

I've made dozens of different types of banana bread, and this is one of my favorites. Our kids devoured it! My oldest told me "this is the best banana bread you've ever made, Mom." That's high praise from a 9th grader!

Prep time:
Cook time:
Servings: 6-7 small loaves


Cost per serving $0.99 view details


  1. Preheat your oven to 350 F.
  2. Mix together the first 5 ingredients (through salt) and set aside.
  3. In a separate, large bowl combine the remaining ingredients and mash together. Add the dry ingredients to this bowl and mix thoroughly.
  4. Bake for 30-35 minutes at 350 in relatively small pans if you have them. (See picture for the size I used). Delicious warm or cold!


Add the recipe to which day?
« Today - Jul 06 »
Today - Jul 06
July 7 - 13
July 14 - 20
July 21 - 27
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 277g
Recipe makes 6 servings
Calories 725  
Calories from Fat 233 32%
Total Fat 26.52g 33%
Saturated Fat 15.75g 63%
Trans Fat 0.0g  
Cholesterol 157mg 52%
Sodium 1083mg 45%
Potassium 377mg 11%
Total Carbs 112.3g 30%
Dietary Fiber 3.0g 10%
Sugars 59.4g 40%
Protein 12.04g 19%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)



  • John Spottiswood
    This is one of Nancy's best Banana Bread's...but then I love them all. What could go better with a good cup of coffee?
    I've cooked/tasted this recipe!
    • MT C
      I can see that the addition of buttermilk to this age old recipe can make the bread sweet and smooth.

      Looks like a winner!

      MT C
      • Salad Foodie
        (This review is a little long so that other prospective bakers can learn from it!) Because I had 2 bananas on hand, I made a half batch and baked in 2 small loaf pans. I baked it for the 35 minutes and the crust was well browned, but after cooling and cutting, the bread was VERY moist, like it needed to be baked longer. My oven thermostat is right on the mark, so I had 2 thoughts about the excess moistness: (1) my bananas were VERY large, maybe TOO large, and (2) the aluminum loaf pans are shiny, not dark, and reflect heat away. A repeat session is needed the next time I have ripe bananas, to get perfect results. Still I like the bread - the flavor is delish and it certainly isn't dry!
        I've cooked/tasted this recipe!


        • Debbi Simms
          November 10, 2012
          Will be trying this on sunday but using Gluten Free Flour

          Leave a review or comment