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 this homemade banana bread is fabulous right out of the oven and even better toasted the next day.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 10 slices
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/2 cups mashed bananas about 4 bananas
- 1/2 cup butter at room temperature
- 1 1/2 cups granulated sugar
- 2 eggs large or extra-large
- 1/4 cup buttermilk
- 2 tsp vanilla extract
- 1 cup blueberries washed with any stems removed
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.
Sharon's Expert Tips:
- This recipe has been modified slightly to add additional baking time. Be sure to cover the top of the bread loosely with a piece of aluminum foil to keep the top and sides from browning before the bread 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. Simply 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. Simply 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, simply 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.
Calories: 348kcal | Carbohydrates: 60g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 176mg | Potassium: 236mg | Fiber: 2g | Sugar: 36g | Vitamin A: 370IU | Vitamin C: 4.5mg | Calcium: 42mg | Iron: 1.5mg