Recipe Library
Banana-Blueberry Buttermilk Bread
Ripe bananas and juicy blueberries fill each slice with sweet bursts of flavor, while tangy buttermilk keeps the crumb soft and moist for days. Warm cinnamon and nutmeg add gentle spice that lingers on the tongue.
- Total
- 1 hr 15 min
- Prep
- 15 min
- Cook
- 1 hr
- Serves
- 9
Nutrition per Serving
- Calories
- 278
- Protein
- 5g
- Carbs
- 49g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 23g
- Sodium
- 298mg
Ingredients
- 3/4 cup nonfat or low-fat buttermilk
- 3/4 cup packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 1 1/4 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/4 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
- Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
- Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
- Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
- Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.
- Muffin Variation: Preheat oven to 400 degrees F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.