Always Moist and Delicious Banana Bread

homemade banana bread

Moist and delicious homemade banana bread recipe with two “secret” ingredients that give it great flavor and texture – not dry and crumbly!


Units Scale
  • 2/3 cup butter, softened
  • 1 1/4 cups sugar
  • 1 1/4 cup mashed bananas, fresh or thawed
  • 2/3 cup buttermilk or sour milk
  • 2 1/4 cup all purpose flour
  • 1/4 cup ground flax
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup nuts, unsweetened coconut, or chocolate chips – optional


  1. Preheat oven to 350 and grease two 8×4 or 9×5 loaf pans.
  2. Cream together butter and sugar in a large bowl. Add in buttermilk  or soured milk and mashed bananas and mix until smooth.
  3. Add the flour, and then sprinkle the flax, the baking powder, the baking soda and the salt over the top of the flour. Once all the dry ingredients are in the bowl, mix everything together until just blended.
  4. Mix in nuts or coconut if desired – or – wait until batter is in the pans and sprinkle some nuts or coconut on top. Pour the batter into two loaf pans.
  5. Bake for around 45 to 50 minutes, until a toothpick inserted in the center of the loaf comes out clean.
  6. Remove from oven and transfer to a wire rack to cool completely.


Buttermilk is great if you have it on hand, but you can also use regular milk. You just need to sour it first.

To sour fresh milk, add 2 teaspoons of apple cider vinegar to 2/3 cup room temperature milk. Allow the milk to stand for five minutes.

Alternatively, you can use raw milk that has naturally soured. Do not use pasteurized milk that has gone bad. It rots instead of souring.

Store in a sealed container for up to one week, or freeze for longer storage.

Keywords: banana, breakfast, snack, quickbread