Buttermilk Banana Bread

Buttermilk Banana Bread first sliceWe regularly have bananas on the verge of going bad. So I’m always looking out for new banana bread recipes. My husband loved the cookie butter version I made last week. Our previous go-to version included pudding in the mix. And today’s recipe is buttermilk banana bread.

This simple yet delicious banana bread is topped with the crunchy streusel I used for the cookie butter version. The streusel is messy but I just love the crunch. It seriously is a layer of cinnamon candy on top of the banana bread. Make sure you bake the banana bread on a baking sheet to avoid a messy oven.

Buttermilk Banana Bread fresh from the oven

This banana bread pairs well with your morning coffee or tea. After a few days the crunchy streusel softens and adds sweetness to the banana bread. I love seeing chunks of bananas in my banana bread (though my picky husband prefers them to be thoroughly mashed). What’s your go-to banana bread recipe?

Buttermilk Banana Bread just one more bite


 Banana Bread:

  • ½ cup butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 3 medium very ripe bananas, mashed
  • 4 tablespoons buttermilk*
  • ½ teaspoon vanilla
  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

 Streusel Topping:

  • 3 tablespoons all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, softened


  1. Preheat oven to 350F.
  2. Butter or grease three 8×2.5×2 inch loaf pans. I prefer using paper loaf pans since you don’t have to grease them and they are perfect for giving out as gifts. You can also use a 5×10″ loaf pan to make a single loaf.
  3. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a bowl until well mixed.
  4. In a separate bowl, cream the butter and sugar. Add the eggs, bananas, buttermilk, and vanilla until everything is well incorporated.
  5. Add half of the flour mixture to your wet ingredients and stir until you can’t see any more flour. Add the remaining half of the flour to the mixture and stir until you can no longer see the flour. Try to avoid over mixing so you don’t have tough banana bread.
  6. Pour the batter into the loaf pan(s). Fill each loaf pan halfway to avoid the batter spilling over the pan. For extra security I bake the loaf pan(s) on a baking sheet. I filled each loaf halfway and had a little spillage.
  7. To make the cinnamon-sugar streusel, combine the flour, brown sugar, cinnamon, and softened butter. Stir until everything mixes with the butter. Sprinkle the streusel evenly over the batter in the loaf pan.
  8. If using the 8×2.5×2 inch loaf pans bake for 30 -35 minutes or until a toothpick comes out clean. If you use the larger loaf pan you will bake for 55-65 minutes. If the bread doesn’t pass the toothpick test (comes out clean when you insert it in the middle of the loaf) bake until it does. Also if you notice the bread getting too dark, tent with foil.
  9. Cool the bread in the pan for 15 minutes before you remove it from the pan and transfer to a wire rack to completely cool.
  10. The bread stays moist and delicious for about a week if you keep it in an air tight container.

Adapted from I AM BAKER

*I usually forget to buy buttermilk so I end up making my own. Using a pyrex measuring cup I add 1 tbsp white vinegar and then I add enough milk to make 1 cup total of the liquid. Stir to combined and let stand for 10 minutes.

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