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: