Easy Buttermilk Banana Bread with Blueberries

This easy Buttermilk Banana Bread with Blueberries is perfect for a lazy weekend breakfast or a tasty snack. Made with buttermilk and blueberries, it’s fabulous right out of the oven and even better toasted the next day.  

Why use buttermilk? 

Over the years, I have made hundreds of loaves of banana bread. I’ve tried adding sour cream, yogurt, and milk in my quest to make it better. Now, all were good, but I always felt they could be better. It was the addition of buttermilk, which has been the game-changer. Not only does the buttermilk make it moister, but it also gives it just a tiny bit of tang, and it makes it lighter in color.

The best bananas: 

If there is anything you take away from reading this post, it should be that if a banana looks good enough to eat, it doesn’t belong in your banana bread. The best bananas are over-ripe, soft, and squishy, and the skin should be almost black. 

We almost always have bananas in our house because my husband loves them in smoothies. I typically buy way more than I think he will eat because we both love banana bread. When they get to the over-ripe stage, I toss them whole into the freezer; that way, I always have a stash of bananas that are perfect when I need them.

Yes, they will turn even blacker, and honestly, they look a little gross but trust me on this, frozen bananas make the difference.

Blueberries:

Yes, I know you probably haven’t tried blueberries in your banana bread before. But don’t let that stop you. While this recipe is delicious on its own without the blueberries, they do add a special touch. And the slices, studded with blueberries, are gorgeous.

Remember, we eat with our eyes first, and when you lay your eyes on a slice of this banana bread with blueberries, you are going to want to devour it. But, if you don’t have any blueberries, feel free to leave them out or substitute a handful of roasted pecans. It will still be delicious. 

Nuts:

There are two camps on this subject. On the one hand, some can’t imagine banana bread without nuts, and then some wouldn’t dream of adding nuts. I’m right in the middle and love it either way! While this recipe doesn’t specifically call for nuts if you have them add a handful if you like. I always use pecans, but walnuts work as well. 

How to make it:

Preheat the oven to 350 degrees F. 

Grease and flour a 9×5 inch loaf pan, or spray generously with a non-stick baking spray that contains flour.  

Combine the flour, baking powder, baking soda, and salt. Use a flour sifter or metal strainer and sift the flour mixture into a large bowl. Set aside.

Mash the bananas with a fork or use an electric mixer to cream the bananas. If using an electric mixer, begin beating on low, then gradually increase the speed to break the bananas down into mashed bananas. Set aside.

Use a stand mixer or electric mixer and mix the butter and sugar until light and fluffy. This should take about two minutes. 

Add the eggs, one at a time, mixing on low speed. Add the buttermilk and vanilla and combine. 

Slowly add all but one tablespoon of the flour mixture to the batter. Mix until everything is just combined. Do not overmix. 

Fold in the mashed bananas. 

Sprinkle the reserved flour over the blueberries and shake until all are coated. 

Add the blueberries to the batter and gently fold in. 

Pour the batter into the prepared pan and bake for 30 minutes.

Remove from the oven and place a sheet of aluminum foil loosely over the top of the pan to keep the top and sides from browning too quickly. Return to the oven and bake another 50-60 minutes or until a toothpick or wooden skewer inserted in the middle comes out mostly clean with just a few moist crumbs. 

Remove from the oven and place on a wire cooling rack until it has cooled. Remove it from the pan. 

Wrap up tightly with plastic wrap or foil. Can store on the counter for two days, or up to one week in the refrigerator. 

Sharon’s Tips:

• This recipe has been modified to add additional baking time. Be sure to cover the top of the pan loosely with a piece of aluminum foil to keep the top and sides from browning before it is cooked in the middle. 
• If you want to include nuts, add about a handful of toasted chopped nuts to the batter at the same time as the blueberries and fold in. 
• No buttermilk, no problem. Add one tablespoon of lemon juice or white vinegar to whole milk and let it sit for about five minutes. Voila, buttermilk! 
• This banana bread freezes beautifully. Wrap tightly with plastic wrap and aluminum foil and store in an airtight freezer storage bag for up to three months. To thaw, leave overnight in the refrigerator. 
• To freeze bananas, place them in your freezer in the peel. Before using them, allow them to thaw slightly in a bowl on the counter and discard the peel. 

I used fresh blueberries in this recipe, but you can certainly use frozen. If using frozen, there is no need to thaw them first.

More “quick bread” recipes:

Buttermilk Banana Bread is considered a “quick bread,” which is a bread that is leavened with baking powder or soda and baked immediately after mixing. If you like quick recipes as much as I do, you might also enjoy these easy recipes:

• Unforgettable Lemon Bread with Lemon Glaze
• Easy Southern Style Apple Bread
• Easy Southern Fresh Peach Bread, and 
• Traditional Irish Soda Bread
• Zucchini Banana Muffins
• Broccoli Cheddar Cheese Cornbread Muffins
• Easy Apple Cranberry Muffins
• Easy Orange Cinnamon Rolls (No Yeast)

Check out my “Bread” category for even more delicious recipes.

More dessert recipes:

• Banana Pudding Poke Cake
• Blueberry Delight – An Easy Blueberry Dessert
• Easy Mini Blueberry Hand Pies

★ If you make this recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones!

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Buttermilk Banana Bread with Blueberries:

Sharon Rigsby

This easy Buttermilk Banana Bread with Blueberries is perfect for a lazy weekend breakfast or a tasty snack. Made with buttermilk and blueberries this homemade treat is fabulous right out of the oven and even better toasted the next day.  

4.80 from 5 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Bread, Breakfast, Snack

Cuisine American

Servings 10 slices

Calories 348 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ⅛ teaspoon baking soda
• ▢ ¼ teaspoon kosher salt
• ▢ 1 ½ cups mashed bananas about 4 bananas
• ▢ ½ cup butter at room temperature
• ▢ 1 ½ cups granulated sugar
• ▢ 2 eggs large or extra-large
• ▢ ¼ cup buttermilk
• ▢ 2 teaspoon vanilla extract
• ▢ 1 cup blueberries washed with any stems removed

Instructions

 

• Preheat the oven to 350 degrees F.
• Grease and flour a 9x5 inch loaf pan, or spray generously with a non-stick baking spray which contains flour.
• Combine the flour, baking powder, baking soda, and salt. Use a flour sifter or metal strainer and sift the flour mixture into a large bowl. Set aside.
• Mash the bananas with a fork or use an electric mixer to cream the bananas. If using an electric mixer, begin beating on low, then gradually increase the speed to break the bananas down into mashed bananas. Set aside.
• Use a stand mixer or electric mixer and mix the butter and sugar together until light and fluffy. This should take about two minutes.
• Add the eggs, one at a time, mixing on low speed. Add the buttermilk and vanilla and combine.
• Slowly add all but one tablespoon of the flour mixture to the batter. Mix until everything is just combined. Do not overmix.
• Fold in the mashed bananas.
• Sprinkle the reserved flour over the blueberries and shake until all are coated. Add the blueberries to the batter and gently fold in.
• Pour the batter into the bread pan and bake for 30 minutes. Place a sheet of aluminum foil loosely over the top of the bread to keep the top and sides from browning too quickly. Bake another 50-60 minutes or until a toothpick or wooden skewer inserted in the middle comes out mostly clean with just a few moist crumbs.
• Remove from the oven and place on a wire cooling rack until the bread has cooled. Remove the bread from the pan.
• Wrap up tightly with plastic wrap or foil. Can store on the counter for two days, or up to one week in the refrigerator.

Notes

Sharon's Expert Tips:

• This recipe has been modified slightly to add additional baking time. Be sure to cover the top of the pan loosely with a piece of aluminum foil to keep the top and sides from browning before it is cooked in the middle. 
• If you want to include nuts, add about a handful of toasted chopped nuts to the batter at the same time as the blueberries and fold in.
• No buttermilk, no problem. Add one tablespoon of lemon juice or white vinegar to whole milk and let it sit for about five minutes. Voila, buttermilk!
• This banana bread freezes beautifully. Wrap tightly with plastic wrap and aluminum foil and store in an airtight freezer storage bag for up to three months. To thaw, leave overnight in the refrigerator.
• To freeze bananas, place them in your freezer in the peel. Before using them, allow them to thaw slightly in a bowl on the counter and discard the peel and any liquid. 
• I used fresh blueberries in this recipe, but you can certainly use frozen. If using frozen, there is no need to thaw them first.

Nutrition

Calories: 348kcalCarbohydrates: 60gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 58mgSodium: 176mgPotassium: 236mgFiber: 2gSugar: 36gVitamin A: 370IUVitamin C: 4.5mgCalcium: 42mgIron: 1.5mg

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