Buttermilk Banana Bread

Buttermilk Banana Bread  {Sweet Pea's Kitchen}

It seems that every time I buy a container of buttermilk I end up wasting at least half a container because I don’t use it all before it expires. Sure, I know that it freezes beautifully but it’s always a thought I have after it goes bad. I always intend on using the entire container on recipes I’ve pinned, but most of the time it just doesn’t happen. I’ve tried buttermilk substitutes, lemon juice/vinegar in milk, even powdered buttermilk, but it’s just not the same. As we were packing to leave for vacation last week, I swore I was going to use the last bit of buttermilk and extra ripe bananas that I had instead of throwing them away. That’s where this buttermilk banana bread comes in! 🙂

Buttermilk Banana Bread  {Sweet Pea's Kitchen}

This recipe is adapted from one of my go to banana bread recipes and is packed with deep banana flavor, plenty of moisture, and a nice, light texture. Make sure that you use the sweeter, extra speckled bananas for best flavor. The buttermilk adds a nice tang to the bread and also ensures that it’s super moist.

Buttermilk Banana Bread  {Sweet Pea's Kitchen}

If you’ve been following me on Instagram, you know that we’ve been vacationing in Scottsdale, Arizona for the past few days. Andrew is attending a Dermatopathology conference while Little Sweet Pea and I have been hitting up the hotel pool.


We’ve been in Scottsdale since Wednesday and plan on spending Sunday through Wednesday in Sedona. Have you ever been to Sedona? If so, I would love to hear about some great activities and restaurants that shouldn’t be missed!

Buttermilk Banana Bread  {Sweet Pea's Kitchen}

Buttermilk Banana Bread

Yield: 1 (9 inch) loaf


2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup buttermilk
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup chocolate chips


1. Heat oven to 350 degrees. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside.

2. In a large bowl, whisk together the flour, sugar, baking soda, and salt; set aside.

3. In a medium bowl, mix together mashed bananas, buttermilk, eggs, butter, and vanilla. Lightly fold banana mixture into dry ingredients until just combined and batter looks thick and chunky. Fold in chocolate chips. Scrape batter into prepared pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Recipe Note:
Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Source: adapted from Cook's Illustrated, March 1998

Buttermilk Banana Bread  {Sweet Pea's Kitchen}

One Year Ago: Coffee Cake with Crumble Topping and Brown Sugar Glaze Coffee Cake with Crumble Topping and Brown Sugar Glaze {Sweet Pea's Kitchen}

Two Years Ago: Blueberry-Lemon Coffee Cake Blueberry-Lemon Coffee Cake

Three Years Ago: Coconut Rice Coconut Rice


10 Responses to “Buttermilk Banana Bread”

  1. #
    lynn neill — April 12, 2014 @ 2:51 pm

    Restaurant Rene is excellent!

  2. #
    Liz — April 12, 2014 @ 3:09 pm

    Thank you for the nice recipe. Have fun in Sedona. It’s so beautiful there.

  3. #
    Amy DeWulf — April 12, 2014 @ 3:16 pm

    I live in Sedona it’s so pretty!! Things to do any of the pink jeep tour, hiking Cathedral and bell rock, Chapel of the Holy Cross (my back yard). Palatki and Honank ruins, drive up Schnebley hill road if you golf Sedona golf resort. Great sandwiches at Indian gardens oak creek market, Sedona memories if you go to Cottonwood the Torta at Verde Lee market. Breakfast at coffee pot, fancy at Dahl and Diluca or Cucina Rustica. Have a great time!

  4. #
    Carol at Wild Goose Tea — April 12, 2014 @ 10:53 pm

    I am the same way with Buttermilk. Your child is adorable by the way. Back to Buttermilk—-I like the zip that buttermilk seems to give to recipes. I have that intuitive liking for yogurt in batters also. Your bread does look moist. I don’t know about you, but I sure I have had my share of dry banana bread.

  5. #
    Turner — April 13, 2014 @ 9:59 pm

    Have you tried this without choc chips? I’m not crazy about them but otherwise this recipe sounds amazing!

  6. #
    sarah k @ the pajama chef — April 14, 2014 @ 6:20 pm

    looks like a great loaf of banana bread!

  7. #
    Ruby @ The Ruby Red Apron — April 14, 2014 @ 11:52 pm

    Very impressive loaf of banana bread! It looks perfect!

  8. #
    ChgoJohn — April 15, 2014 @ 10:20 am

    Another great recipe, Christina. Like that the chocolate chips are a surprise waiting to be revealed when the bread is sliced. Your little man sure is growing up fast!! 🙂

  9. #
    Caroline — April 15, 2014 @ 3:09 pm

    Oh wow, sounds amazing, Christina!!

  10. #
    Laura Dembowski — April 16, 2014 @ 7:38 am

    Arizona sounds so nice. We just got snow … in April! I love banana bread and this looks so good. Great way to use up buttermilk. I always end up wasting it too.

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