Buttermilk Banana Bread

"This is the best banana bread I've ever tasted. It's always moist and tasty. I got the recipe from the Vanderbilt Medical Student Mates Cookbook. Preheat oven to 350 degrees  "
photo by Patricia K. photo by Patricia K.
photo by Patricia K.
photo by Sharlene~W photo by Sharlene~W
photo by gailanng photo by gailanng
photo by Brittany I. photo by Brittany I.
photo by Patricia K. photo by Patricia K.
Ready In:
1hr 20mins
1 loaf




  • Cream sugar and butter.
  • Add eggs, one at a time, mixing well after each addition - use a mixer.
  • Stir baking soda into buttermilk and add to mixture.
  • Sift baking powder with flour and blend into creamed mixture.
  • Add vanilla and banana and mix.
  • Stir in pecans.
  • Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
  • Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
  • Cool for 20-30 minutes before removing from pan.

Questions & Replies

  1. The note from CaramelPie says to preheat oven to 350, but the recipe says 300. Which is the best temperature? Thanks!
  2. Hey I am going to make this recipe but need to make two loaves at the same time, can extra be added to fill both pans
  3. How can I print this recipe
  4. How long do I bake this in a 7.5" x 3.5" loaf pan @ 300 degrees? I don't have a 9" x 5" loaf pan the recipe requires. Please answer ASAP Cindy


  1. having leftover buttermilk and bananas I wanted to bake a quick bread, found this recipe. Read all reviews & made some changes:<br/>used applesauce in place of butter (dietary restrictions), used 1 cup of brown sugar instead of white, a pinch of salt to bring out the sweetness, added some cinnamon and chopped walnuts to the final mix. Before baking batter tasted delicious. After baking tasted even better! 0nce cooled, wrapped in wax paper, that way it doesn't "weep" as when wrapped w/plastic wrap. Thanks for the recipe, its a keeper for sure.
  2. I'm giving it 5 stars because everyone loves it. I think it's very good but I continue to receive requests for more banana bread loaves once people get a taste. It is very moist, sweet but not overly so and it does not have an overwhelming banana flavor which I don't care for. Thanks for the sharing the recipe; it's a definite keeper! ** I stopped using buttermilk in recipes that call for it. I once had none and I googled "substitutes" and discovered that adding 1 tbsp (tablespoon) of apple cidar vinegar to 1 cup of milk and letting it stand for 5 minutes is not only a great substitute but can actually render a recipe more flavorful. I've tested this out numerous times by making the original recipe containing buttermilk and my milk/apple cidar vinegar combo. I then did a taste test and everyone preferred the substitute. I do this with all recipes now. To each their own.
  3. Just made this morning, wish I had read previous reviews. Too much batter for 9x5 pan. Spilled all over oven and didn't rise in the middle. Also took longer than expected to bake.
  4. Once I figured out the high altitude adjustments, it came out incredible! Light, airy, very satisfying! Have to drop the leavening in 1/2 and add 1/4 cup extra flour.
  5. ????? ????? It's good for you! Bananas! Eggs! Buttermilk! All things healthy! (Better watch what I say or it'll come back at me and somebody will make a comment about my thighs.)


  1. Used half the sugar (3/4 cup), coconut oil instead of butter (equal amount), and 1 cup of spelt flour in place of 1 c. white flour. Didn't use nuts due to a family member's preference. It's really good: nice light texture, mild banana/vanilla flavor. It's definitely sweet enough, and has a crunchy crust. Plan to try it next time with a pinch of ground cardamom and maybe a little nutmeg.
  2. As a retired chef, I have the luxury of tweaking a recipe. This recipe is extremely forgiving if you tweak it properly. First, I wanted to make 2 loaves and used my Kitchenaid mixer. I don't think you can make a mess out of this wonderful. go to recipe for banana bread. First, I didn't have buttermilk, so I mixed about 2 TBLS of lemon juice (didn't have enough) and white vinegar with the only milk I had on hand..skim. The mixture wasn't thick enough so I mixed some yogurt (strawberry), about 3/4 cup with 1/4 cup of the milk mixture and set it aside. I then mashed about 7 ripe bananas and used all of it which amounted to about 3 cups. (Remember. this is a double recipe.) I also didn't have enough butter for 2 loaves. so I used vegetable oil to make up the difference. That amounted to 1 cup of butter (I need 2-1/2 cups butter for 2 loaves) and 1 cup vegetable oil. Started out mixing the butter/oil with the 2 cups white sugar. When well blended added 4 eggs at the same time and mixed well. making it very fluffy. I then added 2 tsp vanilla as I find that adding any extract to the egg mixture first enhances the flavor. I then added my buttermilk mixture alternately with the flour/soda/powder to which I added 1 TBL cinnamon. I omitted any salt. I added the bananas and nuts using a wooden spoon and also added about 1 cup dried sweetened cranberries. known as craisins. Because I had more than the 2-1/2 cups of bananas as called for for a double recipe, I added about 1/2 cup extra flour. The mixture was light and fluffy as I divided it between 2 -9 x 5 pans which were sprayed with PAM and then floured. I baked for 1 hr 20 min. Came out perfectly with a light crumb. Delicious with the added craisins. As I said, I don't think you can mess up this basic recipe with tweaking it properly. SO delicious. Thank you GENIUS!
  3. Add 1 1/2 tbls of pumpkin pie spice and 1 tsp of cinnamon. YUMMY!
  4. I did mini loaves ,it calls 1 1/3 i think of sugar, i sub the 1/3 of brown sugar , i think i may have left it in about 5 min. too long not as moist as i like and needs a little more sweetness. But it still came out pretty good for the first time.
  5. Best banana bread ever! Be sure to use 2 loaf pans because using only one will overflow. Adjusted bake time to 60 minutes.


I'm a stay-at-home mom, school volunteer, church volunteer, etc., and I live in Middle Tennessee. I like to read, visit the mountains, crochet, cook, etc. My favorite cookbook at this time is Recipe Hall of Fame Quick & Easy Cookbook. My passions are raising children with good moral character, being a good Christian, and food! My pet peeves are recipe instructions that leave out what to do with one of the ingredients, and people who won't put their shopping carts in the cart corrals! I have twin daughters who are in their second year of college and a son who is 16. My girls' college is close enough that I can come by every couple of weeks or so. When I tell them I'm coming, they ask Are you bearing baked goods?. Usually, I am, to the excitement of their suitemates!
View Full Profile

Find More Recipes