Sweet enough for dessert, but acceptable for breakfast—this Buttermilk Banana Bread with Chocolate Chunks (and a big schmear of peanut butter) is all that I need.

Fall officially starts this week—and that means fall baking is now in high gear. I know these Mini Halloween Pumpkin Spice Cakes are adorable, but let’s get back to basics with a classic banana bread recipe.

buttermilk banana bread

But first, we need to talk about this peanut butter thing. Pumpkin Spice Peanut Butter Exists—and it’s amazing. Especially on this bread. Peanut Butter & Co. sent me a jar—and it’s good. Really good. Like PSL got cozy with a jar of creamy pb and made a new delicious spread.

buttermilk banana bread

I also need to mention that this bread is perfect for the two items that are most often left over…

Bananas and Buttermilk. First of all, banana bread is the obvious choice for using overripe bananas. I also have this Recipe for Banana Muffins and this Banana Bread with Cinnamon Glaze.

And whenever I buy buttermilk, I always have some left over and never know what to do with it. Turns out, it makes the banana bread extra light and not overly dry.

buttermilk banana bread

What is on your Fall Baking Bucket List this year?

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Buttermilk Banana Bread with Chocolate Chunks

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: 1 loaf

Buttermilk Banana Bread with Chocolate Chunks


  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup sugar
  • ¼ teaspoon salt
  • ½ cup canola oil
  • 1/3 cup buttermilk
  • 3 ripe bananas, peeled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chunks


  1. Preheat the oven to 350 degrees F and spray a 9x5-inch loaf pan with non-stick cooking spray. Additionally, you can line the bottom of the pan with parchment paper to make sure the loaf can be easily removed.
  2. In a large bowl, combine the flour, baking soda, sugar, and salt. Stir to combine and set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine the oil, buttermilk, bananas, eggs, and vanilla extract. Mix on medium speed until the batter is smooth and there are not any large banana pieces.
  4. Add the flour mixture to the banana mixture and mix on low speed until just combined. Add in the chocolate chunks and mix until the chocolate is evenly distributed. Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  5. Let the banana bread cool in the pan for at least 30 minutes. Run a sharp knife around the edges of the pan to loosen the loaf and carefully flip it over onto a clean cutting board. Let cool completely before slicing.