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You are here: Home / recipes / Best Banana Bread Recipe with Sour Milk

January 23, 2019

Best Banana Bread Recipe with Sour Milk

There is nothing like the smell of baking banana bread!

Especially when then end result is as delicious as this recipe.

Banana bread was something I used to make out of necessity at my house. When we first got married, my husband would buy big bunches of bananas and then pretend like he was going to eat them…so of course we always had big bunches of black bananas on the counter. After a while I did wise up, because I did (finally) figure out he was just doing that so I’d make my banana bread recipe for him. It worked out, as I had the perfect excuse to refine my banana bread recipe over all those years–19 if you’re counting.

The best banana bread with sour milk recipe--ever!

Banana bread is something I also like to make up for little gifts. The craft stores make it so easy now with all the paper baking dishes, a cello bags, and a personalized tags they’ve made available. The little personalized touches make these edible presents a thoughtful gift worth receiving.

This recipe is a little different–it’s a banana bread recipe with sour milk. Don’t worry, I’ll show you just how to make sour milk for banana bread without having to truly spoil anything.

 

The best banana bread recipe ever--great for gift giving!

Best Banana Bread with Sour Milk Recipe Ever

This banana bread recipe is very straightforward and easy. The only thing that might might be a little strange is the buttermilk; most people don’t tend to have that on hand and don’t really want to but a whole container for just a 1/2 cup in a recipe. The alternative is to make the banana bread with sour milk. Not hard, you just add a tablespoon of vinegar to your measuring cup, then fill the rest of the way with milk and let it curdle for a few minutes. But more on the sour milk in a minute!

****

I do read your comments, dear readers! The wonderful part about this recipe is that it’s flexible. Add some cinnamon, a handful of cranberries (my mother loves to do this), chocolate chips, or whatever else excites you.  You can actually split this into two smaller loaves if you like; I just think it’s best baked in one giant loaf. We’ve made it in cake pans and as muffins and mini muffins, too. Go crazy! But be sure to adjust the baking time if you change the pan size.

****

Best Banana Bread with Sour Milk Recipe

Best Banana Bread with Sour Milk Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Amazingly moist and full of flavor banana bread! There is a way around buying a whole quart of buttermilk for one use in this recipe. Pour a tablespoon of apple cider vinegar into a measuring cup then fill up to the half-cup mark before starting the recipe. The vinegar sours the milk, and is a great substitution for buttermilk.

Ingredients

  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract or vanilla bean paste (buy it here)
  • 3 mashed bananas
  • ½ cup buttermilk or sour milk
  • 2 c flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup chopped nuts

Instructions

  1. Preheat oven to 350 degrees. Cream butter and sugar in the bowl of an electric mixer; add eggs and mix well. Add sour milk (or buttermilk), vanilla and bananas to mixture. Add dry ingredients to creamed mixture and blend well. Bake in 1 loaf pan (I like this one!) for 70 minutes.
  2. Adjust your time down if you're baking in small pans. The smaller the pan, the shorter the cook time. Muffins in this recipe take about 25 minutes. I suggest checking your bread every 5 minutes after 25 minutes to see if a toothpick comes out clean if you aren't using a standard loaf pan. Once the toothpick inserted into the center comes out clean, the bread is done!
Category: DIY Tutorials
After you’ve got your bread baked and cooled, it’s time to decorate them up for gift-giving! See how I used some cellophane bags and stamps to make perfect little gifts below!

If you love this banana bread, my ZUCCHINI BREAD is another must-try!

Make cute tags for your banana bread gifts with cardstock and baker's twine

Packaging Banana Bread for Gift Giving

Materials:

  • 4 inch Paper loaf pans
  • 5 inch wide cellophane bags
  • Cardstock
  • Baker’s twine
  • Heart Punch
  • Edge Punch
  • Expressionery.com personalized stamp

There are so many different loaf pan varieties out there; and lots with pretty print on the sides for whatever holiday you’re gift giving at! You’ll just want to bake your bread in a container the recipient doesn’t feel like they have to return. I made that mistake once–sending little mini loaves out into the world in pretty little porcelain loaf pans. Every one of them came back!

I like to slip the loaf pans into a cellophane bag and add a little tag to them. With a pretty loaf pan, the decorating the gift part is easy!

For my tag, I really just had a lot of fun going through my box of scrapbook punches. You don’t have to take all these steps; leaving out one or two details won’t deter from your pretty package!

 

Make cute tags for your banana bread gifts

Bread Gift Tag Instructions

Cut two 1×4 pieces of cardstock. Punch one edge with an edge puncher; punch the other with a hole puncher. Punch or cut a heart out of your choice of colors of cardstock, and punch a hole near the middle of the heart.

Layer the two 1×4 pieces of stock on top of each other and add the heart, lining up all the holes. String through with baker’s twine.

Make cute tags for your banana bread gifts with a custom stamp

Use your Expressionery.com stamp to put your name on the 1×4 paper, then tie around the neck of your cello bag. It’s the perfect little decoration for a loving little gift!

Don’t forget to pin the banana bread recipe for later!

The best banana bread from sour milk recipe ever--great for gift giving!

Thank you toExpressionery.com for sponsoring this post. All thoughts and opinions are my own, and I adore the high quality of their products!

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Comments

  1. Sandra says

    February 11, 2016 at 1:18 pm

    I have several bags of bananas taking up space in my freezer that need attention. And boy does your bread look moist! Baking as often as I do I try to give away as much as I can so investing in the paper baking dishes makes sense. Love the personalized stamp also and I’m off to check out ExpressStationary.com.

    Reply
    • Karen Wilkes says

      March 21, 2019 at 12:44 am

      Is it self rising flour or plain flour

      Reply
      • Paula Biggs says

        February 27, 2019 at 1:58 pm

        It’ll work–you just might not have the full flavor and moisture as using more bananas in this banana bread. Also make sure the two bananas you DO have are good and ripe (like black!!) so they impart a lot of flavor in your two bananas.

        Reply
  2. Jamie says

    February 19, 2016 at 6:26 pm

    Yum, those look amazing! Pinning the recipe to try for my family! Thank you for sharing this with us at the #HomeMattersParty

    Reply
    • Paula Biggs says

      March 21, 2019 at 12:14 pm

      All-purpose flour. 🙂

      Reply
  3. Pauline Molinari says

    February 21, 2016 at 5:07 pm

    This banana bread looks delicious and your packaging is adorable! Thanks for sharing with us on the Monday Funday Party!

    Reply
  4. Cynthia Rusincovitch says

    February 21, 2016 at 5:44 pm

    I am currently at that same point. My husband just bought a huge bunch of bananas and has only eaten one and they’re already turning brown. Banana bread it is! Thanks for the recipe! Thanks for linking up with delicious dishes recipe party!

    Reply
  5. Amy says

    April 2, 2016 at 10:46 am

    Do I use softened butter or melted butter?

    Reply
  6. Sharlene says

    April 21, 2016 at 2:27 pm

    You left out where to add the vanilla in this recipe. I put it in with the milk. It’s in the oven now. We’ll see how it turns out.

    Reply
    • Paula Biggs says

      April 3, 2016 at 2:27 pm

      I soften the butter in this recipe.

      Reply
  7. Kathy says

    April 24, 2016 at 3:17 pm

    Can you make mini loaves and what would the time be to cook

    Reply
    • Alice Lee says

      October 31, 2018 at 12:18 pm

      How much bean paste do you us? Also, what kind of bean paste?. I saw where it said to (buy it here) but never saw a place to buy it.

      Reply
      • Paula Biggs says

        October 9, 2018 at 1:58 pm

        I’m so glad you loved it and were able to make it your own!

        Reply
  8. La Villa Boquete says

    May 12, 2016 at 7:59 pm

    Great banana bread recipe. I have many coffee shop customers who are allergic to nuts, and I have been searching for a bread that delivers major banana flavor with nothing “missing.” This is it. Yum.

    Reply
  9. Elizabeth says

    June 24, 2016 at 10:59 pm

    Hi!!! Absolutely love your recipe and your funny story!!! And very nice to meet you!!!
    Quick question…..
    Can I double the recipe and make two equally as good? Also….
    I tried baking small and large loaves together—-> major fail!!!! Lololololooo!!
    Any advice?
    Thanks!! ;oD

    Reply
  10. Tina B. says

    July 10, 2016 at 5:09 pm

    Do you use plain flour or self rising flour?

    Reply
    • Jenny says

      May 18, 2017 at 10:11 pm

      What time fot mimipans

      Reply
  11. Marthy says

    September 26, 2016 at 2:16 pm

    Gracias por laceta pero no veo la cantidad de bicarbonato de sodio ni de harina de trigo, gracias

    Reply
    • Paula Biggs says

      May 13, 2016 at 9:42 am

      Thank you for that! I am thrilled to hear you are using it like this! It’s a family favorite, here, and glad it will be making your customers happy as well.

      Reply
      • Mary Ann says

        May 7, 2016 at 2:05 pm

        you would add it to the wet ingredients then the dry ones.

        Reply
        • Brendy says

          December 13, 2018 at 8:59 pm

          After the eggs

          Reply
  12. Working From Home says

    September 29, 2016 at 12:20 pm

    Hi Paula,

    I’ve been looking for a good banana bread recipe! Thanks for sharing this.

    Dennis

    Reply
  13. Kat May says

    October 17, 2016 at 1:39 am

    Hello, Paula.

    Is it necessary to grease the loaf pan?

    Kat

    Reply
    • Paula Biggs says

      July 13, 2016 at 5:27 pm

      Plain flour works best, as we’re putting in baking soda to the mix which makes it rise.

      Reply
  14. Bonnie says

    December 12, 2016 at 8:02 pm

    How much vinegar to the milk to sour it

    Reply
  15. Vickie says

    January 4, 2017 at 1:13 pm

    This makes delicious banana bread, the texture is really great! Tossing all other banana bread recipes!

    Reply
    • Paula @ Frog Prince Paperie says

      September 26, 2016 at 3:05 pm

      My translation on this was spotty–2 cups flour, 1 tsp baking soda and ½ tsp salt. You add these dry ingredients to the mixed up wet ingredients.

      Reply
  16. Janet Vinyard says

    January 13, 2017 at 12:39 pm

    Hi Paula, This banana bread sounds so good! I just happen to have some bananas I need to use up right now! Thanks for sharing your recipe! Blessings, Janet

    Reply
  17. Linda says

    February 5, 2017 at 6:11 am

    I used powdered buttermilk that you add water to. It is the best I ever made and I am 78 and have made plenty. Thanks

    Reply
  18. Ruth says

    March 18, 2017 at 1:21 pm

    I would like to be able to print the recipes.

    Reply
    • Travis Smith says

      November 22, 2017 at 3:35 pm

      This was the step I was curious about. Thanks for clarifying.

      Reply
      • Paula Biggs says

        May 13, 2017 at 11:53 am

        Mileage may very on the flavor. Why? It really depends on the ripeness of your bananas…the riper they are (super black) the stronger the flavor is likely to be!

        Reply
        • Paula Biggs says

          November 3, 2018 at 4:11 pm

          One tablespoon.

          Reply
          • Paula Biggs says

            October 22, 2018 at 4:47 pm

            I’ve never doubled this one myself, but I do recall my mom trying to and not having a lot of success. You can make one large loaf from this recipe or two smaller loaves that are just half as tall using a regular bread pan. The cinnamon and blueberries sound like wonderful additions!

  19. Sandra Miller says

    May 12, 2017 at 2:50 pm

    Hi Paula, is the banana flavor very strong in this recipe?

    Reply
  20. Carol, The Red Painted Cottage says

    May 23, 2017 at 8:34 pm

    These look so delicious and I can’t wait to try making these with buttermilk. Thanks for sharing at SYS.

    Reply
  21. RoeShay says

    August 21, 2017 at 8:35 pm

    I don’t have the buttermilk would out dated milk be equivalent?

    Reply
  22. Patty Wilson NZ says

    September 11, 2017 at 5:04 pm

    Great recipe! Super Moist! I added blueberries, yum. made the house smell good as well. Thank you so much.

    Reply
  23. Julissa says

    October 8, 2017 at 4:28 pm

    Super rico!!!!
    Acabo de hacer este pan de banana y en vez de ponerles nueces le puse chispas de chocolate!!! No.luedo explicarles lo rico que es!!!! Es el mejor pan de guineo que he provado en mi vida!!!
    Gracias por.compartirlo!

    Reply
    • Paula Biggs says

      November 28, 2017 at 9:20 pm

      It sounds like buttermilk powder needs to be reconstituted with water then it can be used like regular milk and added with the wet ingredients.

      Reply
  24. Marjorie says

    November 4, 2017 at 2:16 pm

    I had a recipe very similar to this, that was my grandmothers. I lost it and was searching for a replacement. Yours sounds the same but grandma always let the batter sit for 30 minutes, in the pan, before putting it in the hot oven. Made it lighter- so she claimed. So I didn’t start the oven until the loaf is ready to go. We’ll see!

    Reply
  25. Shannon says

    December 31, 2017 at 8:07 pm

    I just found this on Pinterest today as I had 6 overly ripe bananas about to be trashed. So I made two batches. I used 2 4×6 silicone bread pans for each batch of batter. I baked for 40 minutes. I read through the posts above and one lady said her grandma said the batter should sit for 30 minutes before baking. My 2nd batch I did this with while the first batch was finishing up. I would definitely recommend doing this going forward. My 2nd batch was a little fluffier than the first. Overall this recipe was AMAZING and will be my go to recipe from now on. Thank you!

    Reply
  26. Anna says

    March 18, 2018 at 6:42 pm

    How long do I cook them in a mini loaf pan? 7x4x2. They are also paper, could i cook it at 250? Or will 350 be fine with the oven safe paper bake trays?

    Reply
  27. Delores says

    March 23, 2018 at 11:49 pm

    Mmm, looks amazing. Just made it can’t wait to try it out in the morning! I’m sure my husband will beat me to the first piece.

    Reply
  28. Rosezella says

    July 13, 2018 at 10:48 pm

    The best recipe for banana bread I make in muffin pan and they come out moist and delicious. THANK YOU

    Reply
  29. Elzanne says

    July 20, 2018 at 4:40 am

    I made this in mini loaf pans but they came out white on top still but tasted great what could I have done wrong

    Is amazi same as buttermilk? As our shops sell more of that here in SA

    Reply
  30. Zay says

    September 24, 2018 at 11:10 am

    I made this and was so delicious … I added brown sugar and 1 thee spoon of cinnamon … was perfect.
    Thank you …

    Reply
    • Paula Biggs says

      November 3, 2018 at 4:10 pm

      Since the material of the baking pan (like paper) and the size of the mini loaf will all really change the time the bread needs to cook for you, my best advice is to bake for 25 minutes or so, then check the bread. If a toothpick comes out clean, you’re done. If it does not, bake and check every 5 minutes until it’s ready!

      Reply
  31. Nancy F. says

    September 29, 2018 at 10:17 pm

    Can I substitute for coconut flour?

    Reply
  32. Diane says

    October 20, 2018 at 3:45 pm

    Hi Paula!
    I’m interested in trying this recipe, although, when I go to make quicker breads, I always make at least double the recipe. I read in an earlier post where someone asked if this could be doubled. There was no reply from you so could you please tell us if it can be doubled or tripled? This is how I make mine, and I always add cinnamon, sometimes blueberries, and if the bananas are almost ready but not quite, I add a touch of banana extract.

    Reply
  33. Malou says

    November 3, 2018 at 12:18 pm

    I am going to try to make this recipe, seems like the best one I see from all the other banana bread recipes in Pinterest. I only have one question though, termed to read the other comments but you haven’t replied to this question above yet. How long do you cook this if you are using the mini pans? Would it still be the same temperature? You’re mini loaves looks beautiful and delicious!

    Reply
  34. Luz olmedo says

    November 18, 2018 at 6:22 pm

    I was looking for a banana bread recipe and come across to this one , we have a bake off contest tomorrow at my workplace.. is in the oven now, I hope they like it .

    Reply
    • Paula Biggs says

      November 3, 2018 at 4:09 pm

      Since the material of the baking pan (like paper) and the size of the mini loaf will all really change the time the bread needs to cook for you, my best advice is to bake for 25 minutes or so, then check the bread. If a toothpick comes out clean, you’re done. If it does not, bake and check every 5 minutes until it’s ready!

      Reply
      • Paula Biggs says

        October 9, 2018 at 1:57 pm

        Not really. I do quite a bit of gluten-free baking, and to get the proper fluffy consistency for bread like this you can’t do an even exchange of flour for coconut flour. It would be extremely dense. You’d need to also add leaveners, extra eggs and almond flour. I haven’t done the testing on how much of each, so couldn’t tell you the exact amounts!

        Reply
        • Paula Biggs says

          March 24, 2018 at 11:25 am

          I hope you loved it!! And that there was some left for you 🙂

          Reply
  35. Chetty says

    December 1, 2018 at 8:13 pm

    I made this bread this afternoon, and unfortunately it came oout a bit dry. As I was making it I wondered if I should ad add some oil for moisture. Anyway just my opinion.

    Reply
  36. Sharal Mata says

    December 13, 2018 at 4:50 pm

    I have made banana nut bread for years, but never with buttermilk. I was leary but I’ve made 4 large loaves and will be making 4 more tomorrow to give as gifts. It is awesome. Thank you for sharing.

    Sharal M
    Northern California

    Reply
  37. Victoria A says

    December 15, 2018 at 11:26 am

    Trying this recipe as it looks ssuperbly moist. Thanks for sharing your recipe.

    Reply
  38. Camila says

    January 15, 2019 at 1:08 pm

    Excellent recipe. Added some raspberries. It turned out beautiful and yummy. Thanks

    Reply
    • Paula Biggs says

      December 17, 2018 at 11:18 pm

      You are quite welcome.

      Reply
  39. Luisa says

    January 19, 2019 at 4:17 pm

    Just discovered this recipe on pinterest! So glad I did. Moist and delish! Just made a few tweaks. Added 1/4 teaspoon cinnamon and allspice, one more banana and used half dark brown sugar/half granulated sugar. This will be my only banana bread recipe!

    Reply
  40. Virginia says

    February 3, 2019 at 5:11 pm

    I love this recipe! I had a bilateral mastectomy a week ago and feeling a little down. Took out my recipes and had the energy to bake and felt so much better afterwards. Thank you! I needed something easy and this was perfect.

    Reply
  41. Anna Hoerz says

    February 4, 2019 at 1:05 am

    This was the first time making this Banana Bread. It was moist Excellent. I made. It in one loaf pan . Mine baked in 55 minutes.

    Reply
  42. Lauren says

    February 21, 2019 at 11:59 pm

    Hi! This recipe sounds delicious, and I happen to have buttermilk leftover from another dish I just made. I only have 2 ripe bananas unfortunately though, would this recipe still work with 2 bananas versus 3?

    Thanks so much!

    -Lauren

    Reply
    • Paula Biggs says

      February 6, 2019 at 10:12 am

      So glad you liked it! 🙂 Thanks for the feedback!

      Reply
      • Paula Biggs says

        February 6, 2019 at 10:12 am

        Hope you feel better soon–and I’m glad a little banana bread making helped!

        Reply
  43. Kim says

    March 26, 2019 at 2:18 am

    Will this work if I only use 1 egg? That’s all I have on hand and can’t go to the store tomorrow. Thanks.

    Reply

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Meet Paula

My father came home from a trip for work when I was a little girl toting a huge (to me) book of fairy tales. I was instantly smitten with the beautiful illustrations and the stories that came alive from those worn pages. My favorite was always the frog prince…my mother read it to me over and over (and over.) Read More…

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