If you’re anything like me, you’ve got a soft spot for comforting, classic baked goods, and nothing hits home quite like Mom’s Buttermilk Banana Bread. With its irresistibly moist crumb, subtle tang from buttermilk, and the sweet aroma of ripe bananas swirling through your kitchen, this beloved recipe delivers nostalgia by the slice. Whether you enjoy it fresh from the oven or as a toasted treat for breakfast, Mom’s Buttermilk Banana Bread is an invitation to slow down and savor the simple joys of homemade baking.

Mom’s Buttermilk Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe has a delicious purpose, coming together to create the tender, flavorful loaf we all crave. From the richness of butter to the brightness of ripe bananas, these essentials are simple to find and absolutely crucial for making Mom’s Buttermilk Banana Bread truly special.

Unsalted butter (1/2 cup, softened): Adds richness and helps create a moist, tender crumb.
Granulated sugar (1 cup): Sweetens the loaf just enough and helps achieve that golden brown crust.
Large eggs (2): Bind the ingredients together for structure and lift.
Mashed ripe bananas (1 cup, about 2–3 bananas): The star of the show—use very ripe, spotty bananas for maximum flavor and moisture.
Buttermilk (1/4 cup): Delivers a subtle tang and keeps the bread ultra-moist.
Vanilla extract (1 teaspoon): Enhances the natural sweetness of bananas and deepens the flavor.
All-purpose flour (1 3/4 cups): The base that brings everything together, offering the right amount of structure.
Baking soda (1 teaspoon): Reacts with buttermilk for a lofty rise and tender crumb.
Salt (1/2 teaspoon): Balances sweetness and sharpens every flavor.
Ground cinnamon (1/2 teaspoon, optional): Adds a gentle warmth and aromatic hug to the loaf.
Chopped walnuts or pecans (1/2 cup, optional): Fold these in for extra crunch and nutty flavor, if you like your bread with a little texture.

How to Make Mom’s Buttermilk Banana Bread

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350°F (175°C), so it’s hot and ready when your batter comes together. Next, grease a 9×5-inch loaf pan with butter or nonstick spray—this ensures your banana bread pops right out, beautifully golden and intact.

Step 2: Cream the Butter and Sugar

In your largest mixing bowl, use a hand mixer or sturdy whisk to cream together the softened butter and granulated sugar. Beat them until the mixture becomes pale and fluffy, which takes about 2–3 minutes. This step traps air in the batter, ensuring that Mom’s Buttermilk Banana Bread will be light and tender.

Step 3: Add Eggs, Bananas, Buttermilk, and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Next, fold in your mashed bananas, buttermilk, and vanilla extract. The mixture will look a bit unruly at this stage, but don’t worry—it will soon come together into a luscious batter.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). This not only ensures even distribution of leavening but also brings an added hint of spice for those who love an aromatic loaf.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to your banana mixture, stirring gently until just combined. Resist the urge to overmix—the less you stir, the softer and more delicate your bread will be!

Step 6: Fold in Nuts (Optional)

If you’re a fan of a little crunch, gently fold in the chopped walnuts or pecans at this stage. Mom’s Buttermilk Banana Bread is wonderfully forgiving, welcoming all sorts of nutty add-ins!

Step 7: Bake

Pour your batter into the prepared loaf pan and smooth the top with a spatula. Bake on the middle rack for 55–65 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will smell incredible!

Step 8: Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then carefully transfer it to a wire rack to finish cooling. If you can wait, let it cool completely—otherwise, slice off a warm piece and experience a little slice of heaven.

How to Serve Mom’s Buttermilk Banana Bread

Garnishes

Just before serving, dust the top with a sprinkle of powdered sugar or an extra drizzle of honey for a touch of sweetness. For special occasions, a pat of creamy butter melting on a warm slice of Mom’s Buttermilk Banana Bread is pure bliss. A handful of toasted nuts or banana slices on top makes for a picture-perfect presentation.

Side Dishes

This comforting loaf is perfectly at home next to a steaming cup of coffee or tea, making breakfast or afternoon snack time extra cozy. For a more filling spread, serve it alongside Greek yogurt and fresh berries, or even a simple scrambled egg for a protein boost.

Creative Ways to Present

Turn your banana bread into French toast for brunch, cube it and layer with whipped cream and berries for a casual trifle, or toast thick slices for an irresistible backdrop to nut butter and chia jam. Mom’s Buttermilk Banana Bread always rises to the occasion, whether as a humble treat or a show-stopping dessert base.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover Mom’s Buttermilk Banana Bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate the loaf and enjoy it within a week. Slices stay satisfyingly soft and moist, especially if you use very ripe bananas.

Freezing

Banana bread freezes beautifully! Wrap whole loaves or individual slices tightly in plastic wrap, then seal in a freezer bag. Stash in the freezer for up to 3 months. When you’re ready for a treat, thaw overnight on the counter, or pop a slice straight into the toaster or microwave.

Reheating

For that just-baked flavor, warm slices gently in the microwave for 10–20 seconds or toast them lightly to revive the fresh-out-of-the-oven experience. A little warmth brings out all the best in Mom’s Buttermilk Banana Bread, especially if topped with a pat of butter or dollop of nut butter.

FAQs

Why use buttermilk in this banana bread recipe?

Buttermilk adds both moisture and a gentle tang, creating a tender loaf with balanced flavor. Its acidity also reacts with the baking soda to give Mom’s Buttermilk Banana Bread a wonderfully light texture.

How ripe should my bananas be?

The riper the better! Choose bananas with plenty of brown spots and a fragrant, sweet aroma. Overripe bananas break down easily and lend extra moisture and sweetness to the bread.

Can I make this recipe gluten-free?

Absolutely! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Mom’s Buttermilk Banana Bread will still be tender and delicious—just keep an eye on baking time, as gluten-free flours can sometimes bake a bit differently.

Can I skip the nuts?

Of course. The nuts are completely optional, so feel free to leave them out if you prefer a smoother loaf or have allergies. Mom’s Buttermilk Banana Bread shines in its classic simplicity, even without extra add-ins.

What’s the best way to mash bananas?

Use a sturdy fork or potato masher to break down peeled bananas until mostly smooth with a few small lumps. It’s fine for a little texture to remain, as it adds character and little bursts of banana throughout your loaf.

Final Thoughts

If there’s one recipe you bring into your baking rotation, let it be Mom’s Buttermilk Banana Bread. It’s a recipe that fills your home with warmth, your kitchen with sweet aromas, and your heart with memories. Give it a try—your mornings (and afternoons…and evenings!) will never be the same.

Mom’s Buttermilk Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices) 1x
Diet: Vegetarian

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Description

This Buttermilk Banana Bread recipe is a family favorite that’s moist, tender, and bursting with banana flavor. With the subtle tang of buttermilk and optional nutty crunch, it’s perfect for breakfast or as a snack any time of day.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed ripe bananas (about 2–3 bananas)
1/4 cup buttermilk
1 teaspoon vanilla extract

Optional:

1/2 cup chopped walnuts or pecans

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs, then mix in mashed bananas, buttermilk, and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to banana mixture.
Add Nuts: Fold in nuts if desired.
Bake: Pour batter into pan, bake for 55–65 minutes until a toothpick comes out clean.
Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.