Buttermilk Banana Blueberry Bread
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 mini loaves
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Course
Breakfast
Buttermilk Banana Blueberry Bread
Description
This banana bread recipe balances ripe mashed bananas with fresh blueberries and buttermilk, yielding a soft and moist loaf. Butter and sugar provide a tender texture and subtle sweetness, while baking powder and baking soda help the bread rise for a light crumb. Vanilla extract enhances the overall flavor profile.
The blueberries distributed throughout the bread offer juicy pops of fruitiness that contrast the smooth banana base. Baking in mini loaf pans results in portions that are easy to handle and have evenly baked centers with gentle browning on the edges.
Serve slices plain or with butter for a comforting breakfast, afternoon snack, or light dessert. The bread keeps well stored and can be toasted to refresh leftovers.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter at room temperature, unsalted
- 1 cup sugar
- 2 egg large
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
- 3 banana mashed, ripe
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
- Add blueberries and gently toss to combine.
- Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
User Reviews
Overall Rating
5
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