Damn Delicious

Buttermilk Banana Blueberry Bread

A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!

Buttermilk Banana Blueberry Bread - A great way to use up those spotty bananas, and the perfect holiday gift that everyone will love!

If you’ve been following me for a while now, then you’ll know that I hate using a loaf pan. I’ve had several epic fails, but before I swore off all loaf pan recipes, I realized that I could just make mini loaves and not have the whole burning-sides-overcooked-insides situation happening on a consistent basis.

So that’s exactly what I did here – I took an amazing banana bread recipe, added some fresh blueberries and threw them in 4 mini loaf pans. Pretty genius, right?

Okay, maybe it’s not so genius but I’m just glad to be making quick breads again. Plus, miniature ones are so much cuter and appetizing. And best of all, they make the perfect gifts for neighbors, friends and family. Just throw on some cute ribbon and you’re good to go.

Wrap and give as gifts or take a loaf for yourself!

Buttermilk Banana Blueberry Bread

A great way to use up those spotty bananas, and the perfect holiday gift that everyone will love!

15 minutes35 minutes


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup blueberries


  1. Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
  2. In a large bowl, combine flour, baking powder, baking soda and salt.
  3. 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.
  4. Add blueberries and gently toss to combine.
  5. 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.
  6. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

Adapted from Two Peas and Their Pod.

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  1. Rated 5 out of 5

    OMG! This is so damn delicious! I used greek yogurt instead of the buttermilk and 3/4 cup of sugar and baked it in a bundt pan. It’s moist and full of flavor. THANK YOU! I will definitely be making this over and over again.

  2. I make this wonderful recipe every Christmas as gifts for our wonderful friends and neighbors.  Then I make a whole new batch for my family. Great bread for gifts and anytime. 

  3. Rated 5 out of 5

    This recipe has been a staple of mine for years. It is well loved and gets gobbled up quickly, summer or winter, young, old, or somewhere in between. It is excellent.

  4. Rated 5 out of 5

    Look great and can’t wait to have with my coffee 

  5. Rated 4 out of 5

    This bread is delicious and so fun to share! Got rave reviews from my friends. I use powdered buttermilk and it worked well. Only thing is that even after 40 minutes of cooking, the loaves were just a tiny bit underdone so be sure to check them.

  6. Rated 5 out of 5

    My 8 year old son and I have been making this recipe at least every other month for 3, maybe 4 years now. It is a long-standing favorite in our house and the best way for us to use up over-ripe bananas. It is also one of my go-to recipes to share with friends who have babies or to welcome new neighbors. We usually make it either as a large loaf or muffins.

  7. Rated 5 out of 5

    Really yummy!  Added walnuts because why not?  Will definitely make this again!  Thank you for sharing your recipe!

  8. I haven’t made this yet but want to— I’m not crazy about bananas.  If I just use 1 banana, would I need to substitute something for the other 2? And what would that be?  Thanks!

  9. Rated 5 out of 5

    I Put 1/4 cup batter in each muffin space to make 15 muffins. They were baked on convection at 350 degrees for 17 min. I followed some recommended changes. They were reducing sugar to 3/4 c, increasing baking soda to 1-2 tsp and shaking 1 tsp flour with frozen blueberries before adding to batter. My husband said they are his new favorite muffins. 

  10. Would this recipe work well for muffins?

  11. Rated 5 out of 5

    Excellent recipe, easy and delicious!! 

  12. Rated 4 out of 5

    This bread is delicious! Very easy to make. I followed the directions as they were, used 4 mini-loaf pans, except 30 minutes in the oven was not nearly enough. Ended up cooking them for at least 20 minutes more. Was my oven supposed to be on convection? 

  13. Rated 5 out of 5

    My husband loved this recipe so much. The only thing I did different was add chopped pecans, one time, then black walnuts the next time. I added a little bit of sugar on top. He ate all 4 loaves within 2 days. Of course I got a few bites in. Ty so much for this recipe. Will

  14. I have made this recipe multiple times. But today I made it using almond flour and it did not turn out well at all. What can I do in the future to make this turn out like it’s supposed to?

  15. Made this today and it is wonderful! My husband said “that’s a keeper”. We ate one of the loaves while it was still warm. I deleted the other banana blueberry bread recipes that I had pinned! Thanks for the recipe. 


  17. This Banana-blueberry bread is amazing! Going in my favorite little recipe bin. I made a double batch in regular loaf pans and made the buttermilk using your white vinegar recipe. A new favorite in our happy home! Thank you!

  18. Would they turn out different if I use frozen blueberries?
    Would the colour bleed?

  19. Would I be able to use frozen blueberries instead of fresh ones? 

  20. This will also be my go to recipe for banana bread. Changes I made – 1 cup mashed bananas, 1 cup brown sugar, rehydrated 1/2 cup dried blueberries with 1/4 cup hot water. Baked 1 hour in 1 loaf pan at 175C. Amazing flavour. Next time will try to cut down sugar to 3/4 cup.

  21. So I have made this recipe a hundred times. It is amazing every time and is one of my most requested recipes. My son asked me to make a peanut butter version without the blueberries. What is your opinion on this in regards to substitutions? Thank you!!

    • What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  22. Just took these out of the oven and I burned my tongue because I couldn’t wait for them to cool.  I made these in mini mini loaf pan. I turned the temp down to 325 degrees so they wouldn’t burn and substituted Greek yogurt for the buttermilk because that is what I had on hand. This is my new favorite banana bread recipe.

    • Just made this again, this time substituting coconut oil for the butter and added sliced almonds on top. This is my favorite banana bread recipe.

  23. I dont have any paddle mixers for my electric mixer, would a regular mixer work?

  24. This is my go to recipe for banana bread (took out the blueberry) since I found it almost a year ago. So easy and delicious. Thank you!!

  25. Can you tell me the nutritional stats so I can find out the smart points.  Calories, saturated fat grams (not total fat), sugar grams and protein grams.,,Thank you!  This recipe sounds so good and would work with weight watchers because of two fruits in it.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  26. Yes! Yes! Yes! Absolutely damndelicious! Yes Sir!  I baked it in an 8×8 glass baking dish.  Loving it! Thank you for posting this recipe. Definitely going to be in my family recipe box!


  27. Could I use a bundt pan with this recipe?

  28. This is in the oven RIGHT NOW! I am so excited…Mmmm.

  29. How much calories are in this banana bread ?

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  30. this sounds good. Something new to try as well. thanks for sharing this recipe.


  31. I literally made this right now and as we speak some more loafs are in the oven, this is “damn delicious.” Thank you for making our tummies smile!!

  32. Just made this with cinnamon chips and chopped pecans instead of blueberries. Turned out amazing! I also omitted the buttermilk because my bananas were SUPER old.

  33. Made this last night after realizing I had everything I needed in the house. I used one loaf pan and it took about an hour (to everyone asking about cooking time.) I was worried because the top and sides were getting pretty brown and the middle was NOT cooking through, but I’m glad I was patience. I got an extremely moist cake with a really nice, crispy outside. Will make again (and hopefully double to freeze a loaf, this one will NOT last long.)

  34. I can’t wait to make this! It sounds delicious! At least I’m not the only one whose quick breads always are mushy in the inside but overly done on the outside. I have tried so many different methods to avoid this and I have found not filling the pan as much and using the small pans are the trick. Thanks for sharing! 

  35. I added a dash of cinnamon, lemon zest and a squeeze of lemon- super tasty!

  36. This recipe is AMAZING! I cut the sugar in half and instead of the butter, used 1/3 cup of coconut oil (in a solid room temp state), swapped blueberries for 1/3 cup of mini chocolate chips.  Turned out great! This is the first banana bread recipe I’ve tried that has been consistent in baking and taste. Thanks for sharing!!

  37. I never write comments on these things, but I just wanted to let people passing by know that I have been making this recipe for over a year now and is a family favorite. Everyone I’ve shared it with is in love with it. They don’t want to make it themselves, just eat it! I haven’t changed a thing, cooking times vary per pan size, but common sense got me through every batch. Planning on a massive batch soon, I have like, 20 old bananas in my freezer and my husband has been asking for his portion for a while. Thanks for sharing! I’ll be making this forever!

  38. I just made this cake and it is the best cake I have ever made.  I did few changes: 
    1. I used 3/4 of whole wheat flour and 1 cup of all purpose flour.
    2. I replaced the white sugar by brown sugar  
    3. I used 1/2 tsp of baking soda instead 1/8 tsp.
    4. When I added the eggs I beat them for about 5 min to get rid of the their smell.  
    Thank you so much for this recipe. It’s really good.

  39. I don’t have 4 small mini loaf pans, just the standard size pan for baking banana bread in.  Could I follow the same recipe and baking time if I pour all the batter into one standard sized pan?  

  40. Great recipe. I have used it several times. But I am more so commenting to say I love your head banner.

  41. Hi, I was wondering if I could make the batter tonight and let it sit in the refrigerator overnight so it’s ready to pop in the oven in the morning? TIA!

  42. Delicious!! I made this in a regular loaf pan; baking definitely took longer, no clue how long though because I’m not detail oriented (sorry guys!) but the final result is pure deliciousness! Making again tonight to serve to family coming over for dessert. Love your website!

  43. How would I go about doubling and etc if I wanted to make a bunch of loaves? I’d like to make 4+ loaves at once in a standard size loaf pan.

  44. I have made this two times (doubling the batch each time) and my entire family LOVES this recipe. Even just the banana bread without the blueberries is amazing. Really moist, cooks evenly, sweet… Ah! Thank you! This is a staple in our home! I also freeze mine after muffins or loaves and they thaw and taste beautifully!

  45. I would love to try this recipe, but never make recipes that call for a certain number of bananas rather than a measured amount (i.e., a cup, etc.). There is a tremendous difference in the size of bananas! I can’t believe you would weigh each loaf of bread to make sure they are exactly the same, and then not give us an exact measure for the bananas. You must not be as OCD as me!

    • Martha, the amount of bananas doesn’t have to be entirely exact to the cup amount. Please use your best judgment to use 3 standard-sized bananas.

  46. I don’t have baking powder at home, so how would I substitute baking powder with baking soda? I can’t wait to make these!

  47. Decided to make this yummy bread! I used two slightly larger pans instead of four small, cook time took closer to 40 minutes but it came out delicious!!!(=

  48. This was amazing, found on instagram! Yum!!! Used 1/4 milk with a teaspoon of lemon juice subbed for buttermilk and it was delicious!

  49. Made this recipe today for a first time. Followed it faithfully. Came out amazing. 5 mini loaf pans, 37 min cooking time. The best banana bread I’ve ever tasted. So cute too. Im not a good cook but seeing and tasting the result gave me a new reason to believe that not all hope is lost for me. No more store bought banana bread.
    Thank you so much for sharing. Big hug!

  50. Hi! Coming from a tropical country, blueberries are hard to come by and if there are some available in the grocery store, they are super expensive! What can you suggest as a substitute for blueberries? Thanks!

    • Chelo, please feel free to substitute other types of berries – strawberries, raspberries, blackberries, etc.

  51. i just made these and they’re delish! I use 2 small loaf pans, not mini and it took about 40-45 mins. 3 of my 5 kids aren’t fans of bananas but they loved this!

  52. So I’m hoping this isn’t a stupid question. …could I use regular milk instead of the buttermilk? What is the difference between them? This sounds really good and want to try it this weekend. I have everything but the buttermilk (I have milk)

  53. Has anyone tried this recipe with other berries?(blackberries, raspberries….etc?) Please let me know if I affects the recipe in anyway….I REALLY wanna try that

  54. This bread turned out awesome, definitely is a keeper!!

  55. Just made this looks great and I posted pic on Pinterest. ..Can’t wait to taste it

  56. This looks like the perfect new recipe to try for Spring! I love blueberry muffins but have never tried bread with blueberries. I know I’ll love it!

  57. Hi I’m from chile and I found your receipt on pinterest and in this moment i had baked
    A bananas’s bread but i did it with strawberries and now i am waiting be cold to eat. I will tell you later what was my family opinion. Tope you understand muy english

  58. Do you have the nutritional facts for this bread I was wonder what the weight watchers point plus would be. Thanks!!

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.

  59. Greeting from Indonesia,I made this banana bread this morning.There are lots of bananas in my country.Instead of putiing into the loaf I put it into the muffin tins.Taste yummy and moist.I didin’t use beriies coz they don’t grow here.But I added some coco chip.Thank you for sharing

  60. we didn’t have blueberries on hand, but we did have frozen strawberries! I substituted with the strawberries and it was delicious! Thanks for sharing the recipe!

  61. I am about to make this, and make part as muffins (6), heart shaped muffins (6) and one regular loaf. Here’s hoping it will turn out okay.

  62. Find this recipe in pinterest. Is so perfect delicious. Great recipe. Thanks for charing.

  63. Wow! I made this today with my 4yr old. It was amazing and so moist. We baked it in a normal loaf tin so it needed 70mins in my oven. I’ve only just come across your site when searching ‘banana bread’. I shall enjoy trying many more of your recipes. Thank you.

  64. Hi, your recipe sounds lovely! I was just wondering, since I live in Asia, they don’t sell buttermilk where I live. I was wondering if you knew a good alternative to buttermilk? Thanks a bunch, I can’t wait to try it out :)) x

  65. I was wondering could I do Strawberries or another fruit instead of blueberries?

  66. This is an amazing recipe. I have never made bread of any sort, and these came out perfect. I experimented with the second batch and used whole wheat flour, applesauce instead of bananas and half sugar/half brown sugar and upped the blueberries. It was even more moist than the first batch. Thank you for this recipe. I will be experimenting with all kinds of mini breads now!

  67. This is by far the best banana bread recipe I have come across. I make it every time I have bananas that are overly ripe, it is my husbands favorite!

  68. Love the idea of mini loafs! Looks delicious! Have you ever tried making it gluten free? Curious to see if it would hold moisture well.

  69. I do not have unsalted butter, can regular butter be used?

  70. I hate loaf pans too! I always bake my breads in a tube pan. They come out perfect and no gooey uncooked middle to worry about. Thanks for this great recipe.

  71. Great recipe! Converted to gluten free by using Namaste Foods flour. Subbed almond extract for the vanilla and made “buttermilk” by mixing apple cider vinegar with almond milk. Also, I cut the sugar by 1/4 and used raw sugar. Next time I’ll cut it down to 1/4 cup and sub cactus honey powder.

  72. made this tonight! Is amazing! Easy to make and possibly the best tasting banana bread I have ever had. Can’t wait to make it again. My bananas were really really ripe so I had to bake a little longer. Maybe next time if my bananas are so ripe I will just use 2. Delicious!

  73. I just made this recipe and it turned out delicious, but I had to bake them for a few minutes longer because my bananas were really ripe. But I will be making this again and again. YUMMMMM!

  74. This is the 3rd time I’ve made this! I cook it in muffin pans and my whole family loves them! Thanks for a great recipe!

  75. I made this today, baking time is way too less. I have to throw the entire bread 🙁

  76. Can I cut this recipe in half if I only have 2 mini loaf pans instead of using the pans twice?

  77. I just made the banana bread and it tasted so good! But the bottom of the bread was tacky. The top of the brea was brown and was cracking. It looked down. I actually bakes it 37 minutes and some how the bottom was not done?

    • It really depends on your internal oven temperature. Even though it was set to 350 F, it may have been much higher, result in overcooking the bottom and top.

  78. I used glass baking dishes. Will I need to change baking time??

    • It should be fine but I would still check with a toothpick (about 5-10 min before the required time in the recipe) to check if it is completely baked through.

  79. Would this recipe make two regular size loaf pans??

  80. How can I make this recipe a little more low sugar/fat? I am not a baker, but I like the smaller portions and I would like to try it. Thank you Lynn

    • Lynn, you can certainly reduce the amount of sugar to taste, although with 4 mini loaves, I felt that 1 cup was not too much with just enough sweetness. But if your bananas are super ripe, you may not need much sugar at all!

  81. This is absolutely amazing! It did take me much longer to cook, but maybe that is because I am in Denver. Thanks for the recipe! It is a keeper! My fiance says he gives it a 10! Plus he moans about how great it is when he is taking his bites.

  82. FINALLY made this recipe this week and it was brilliant – great use of fresh blueberries. Just HAD to share as they were so damn delicious over on http://www.mumhowmuchlonger.com (like you’ve NEVER heard that before huh? lol 🙂 ) – thank you!

  83. I subbed Cup4Cup gluten free flour and made exactly as directed and it came out FABULOUS! cooking time was a little longer but well worth the wait! Very moist!

  84. How long would I bake for mini muffins? I made this in a large bread loaf and it was Great!!

    • Unfortunately I cannot give you a specific time frame as I have never tried baking these as mini muffins. I recommend starting at 8 minutes and going from there.

  85. I added the zest of 2 lemons!

  86. I was wondering I love bananas and so does my husband, my little boy not so much BUT he loves blueberries, Is the banana taste really strong in these?

  87. WOW! these are soo yummy! I just finished making them and they are perfect! thank you! 🙂

  88. I have no buttermilk, but 3 very ripe and 3 extra ripe bananas, could I use extra banana and omit the buttermilk? Thanks! Hoping to make it today to give to my husbands Marines.

    • Bonne, I do not recommend completely omitting the buttermilk. If you do not have buttermilk on hand, you can easily create a substitute with milk and lemon juice or vinegar.

  89. Hey! I’m from México city and found this on pinterest, last week i tired and it was awesome! My Mom and sister were happy hahaha thanks for the recipe, right now i’m making one for mothers day. do yo know any chocolate cake recipe?

  90. I made this last night! We loved it. Thanks for a “keeper” recipe!

  91. These are great! I only had 2 bananas, so increased the buttermilk to half a cup to make sure there was enough moistness, and used a full teaspoon of vanilla, because why not? I also decided to make them into muffins instead of loaves, took probably 20 minutes to bake. Delicious….the buttermilk made them moist and rich.

  92. I made this tonight and YUM! The blueberries at my local grocery were not looking so hot so I substituted them for what I had on hand….choclate chips. It turned out to be a really good flavor combo. Thanks for sharing your recipe! I’ll for sure be making this again.

  93. Hey!
    Thanks for share such amazing recipe.
    I want to know if is 13/4 cups all-purpose flour? or 3/4 cups all-purpose flour? because not is clear for me how much is 13/4? In Europe we use the “amount” with “gr”.

  94. I tried this with the blueberries, with blackberries and today dark red cherries. All berries I’ve used worked well with buttermilk, it stores we’ll in my covered dessert plate. Also it freezes beautifully.

  95. This is a great recipe. I found you on Pintrest, I love the flavor and the texture of the bread. I shared with my sewing circle and they are all trying it. Thank you

  96. Have you tried sub rice flour for all purpose (gf reasons)… Wondering how it would affect the bread… be it taste or rise…?


    • Ivy, unfortunately, I have not tried substituting rice flour. You can certainly use this ingredient but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish.

  97. Delish! To keep berries from falling to bottom soak in water then toss with a bit of flour and sugar before adding to mixture!

  98. this is my 2ed batch today…….first ones flew right past me, ok so i caught a little myself, they are expected now so no more store bought lol thanks

  99. I have a Zojirushi 2 lbs. Bread maker that I just purchased, will this recipe work with a bread maker? If unsure , will just have to give it try and see.

  100. Do you think you could bake these as muffins. How would you adjust the baking time?

    • Yes, Julie, you can certainly bake these as muffins. However, I have personally not done so myself so you would have to adjust baking time as needed.

  101. This is absolutely delish!! I felt bad for the bananas that there were no nuts for them to party with, so I added sliced almonds to the top!! VERY attractive! I have another recipe which is my go-to for banana nut bread cravings and I find this recipe is missing ‘something’, not sure what it is though. Don’t get me wrong, it is still wonderful…. but if I can figure out what it is, I think it would be FAB-ulous!

  102. I’m more the fancy free, not so much OCD type and I just took a perfect dozen of these muffins out of my oven. I opted not to try a full sized loaf pan or the minis, hence the muffins. They bake perfectly at exactly 30 minutes. Fighting the urge to eat a second one right now. They are a hit, so easy that I’ll be making a second batch soon.

  103. Just made this today!! I didn’t have blueberries 🙁
    This was AWESOME!!!
    I will end my search for banana bread here!! My go to recipe from now on!! Thank you so much!!

  104. I dont have buttermilk, but i do have skim milk and a lemon. Can i make the buttermilk substitute with skim? and how much lemon should be added?

    • You can make 1 cup of buttermilk by combining 1 cup milk (whole, 2%) with 1 tablespoon lemon juice or vinegar. Let the mixture stand for 5-10 min.

  105. DELISH!!! I made it today and it was all I could do not to eat all four loaves! Can’t wait to pull this out for a quick breakfast for my boys! Thanks!

  106. just baked these this afternoon and one loaf is already gone- scrumptious! thanks for such a fabulous and quick recipe 🙂 it’s nice when you already have all the ingredients 🙂

  107. I only have 1 big ripe banana, can I make this recipe as is? Can I add another banana not as ripe?

    • You can add another banana that is not ripe but there may be a change in texture/taste. This unripened banana is not as sweet, nor will it contain much liquid to bring to the recipe.

  108. So I already left a comment but I just wanted to add, I have made this twice with only 1/2 cup sugar (once with super old spotty bananas and once with relatively fresh bananas) and didn’t notice a difference in taste, quality, or texture. This recipe is super customizable, you can add in nuts, chocolate chips, extra spices, other types of berries (I made this with blackberries), play with the amount of vanilla, different types of milk and sweeteners. This recipe is super fun to pay with, thank you!

    • I made this yesterday and it was a hit! I substituted chocolate chips for blueberries and it was yummy! This is probably the most delicious banana cake I have ever made. I will be trying it with less sugar next time.

  109. I’m having one heck of a time baking this. It’s been in the oven for over an hour. I did one loaf pan. Golden brown on top almost liquid in the middle. I live in Colorado. Any takes on what I’m doing wrong?

    • Briana, if there is too much batter in one large loaf pan, it will have a hard time baking through completely as it will also overcook the exterior. I recommend making mini loaves as the recipe indicates to avoid this.

  110. Hi! How do you think almond milk will work? Thanks!

    • Unfortunately as I have never baked with almond milk before, I cannot speak for how this substitution will change the texture/flavor of this.

    • Hi Monique! I rarely ever have regular milk in our house anymore these days.. we have almond milk, and I’ve substituted it in a lot of things! (even mac and cheese! ha!) I’m going to try this recipe this weekend with almond milk, but I think it would be fine!

  111. Making these right now during the winter freeze in Texas. Can’t wait to try them!!!

  112. This looks absolutely stunning! Will definitely be making this soon! (:

  113. Any suggestions for how much oat flour needs to be substituted for the all-purpose flour? Also keen to substitute the sugar for a mix of coconut sugar & honey/maple syrup but not sure of quantities? Keen to make this diabetic & gluten free friendly if possible! THANKS!

    • Shelley, you can replace up to one quarter of the all-purpose flour with oat flour. As for coconut sugar and honey/maple syrup, you will have to adjust to taste. Hope that helps!

  114. I to found you on Pinterest today. Going to use my muffin pan so I can take them to my son’s shop. Thank you,

  115. Any suggestions for an egg substitute? Baking for someone with an egg intolerance…next to impossible!

  116. I don’t have a stand mixer, just a regular electric hand mixer, is there anything I need to do differently?

  117. I just made these! Delicious! Will most definitely be making them again!! Thank you for the yummy recipe!!

    My house smells like a bread bakery!! Mmmmm…. Scrumptious…… 😉

  118. Has anyone make these with artifical sweeteners? If so, how did they turn out. I am diebetic.

    • Linda I think you can use Splenda for baking. I believe the amounts are equivalent. Just look on the bag. You can find it next to the sugar on the baking aisle.

    • I used half sugar and half Truvia Baking blend and they turned out AMAZING! You could probably sub the entire sugar amount for the Truvia Baking blend, but I wanted some authenticity without the artificial aftertaste … and the half and half TOTALLY did the trick! I highly recommend it — Also, I made a small adjustment to the flour, using 1 cup all purpose flour, 1/4 cup oat flour and 1/2 cup whole wheat flour. Im not sure why, but I ended up having enough for 5 mini loaf pans and about 8 mini muffins!! The mini muffins were perfect for “tasting” and the mini loaf pans are perfect to bring with me for Easter!! This is the 2nd time I’ve made this recipe and I just LOVE it!

  119. In the snow storm and have everything but buttermilk…would regular milk work??

  120. Could I use frozen blueberries?

    • Yes, absolutely. I actually prefer frozen blueberries since there is less likelihood that they will pop in the batter.

  121. Made this in an 8×8. 2 bananas, double blueberry, and sprinkled mini choc chips on top!

  122. Just made these in giant muffin pan. I didn’t make any changes. Smells amazing and tastes even better. Thanks for sharing!

  123. Has anyone tried to freeze these, making today but want to freeze for quick school day breakfast option.

    • Yes, I’ve made and frozen this recipe several times, using small pans. After cooling, I wrap each individually in waxed paper, and then put the wrapped loaves in a Ziploc freezer bag and set them on flat area in freezer. When I want a loaf, I pull it out, and unwrap it (so the waxed paper doesn’t cause the top of the loaf to get sticky) and let the loaf thaw.

  124. Made this delicious bread this morning and it was amazing! ! Thanks so Much for this tummy recipe 🙂

  125. I’m so excited to finally be trying out this recipe! I’ve got them in the oven now!!!

  126. I have made this twice and it really is very good. I definatly recommend making it

  127. Thank you Chung-Ah for replying so fast… Also,
    I did some research on natural sweeteners and found these are good supplements and good reviews …

    Xylitol – as a sugar substitute for people with diabetes.

    Stevia – might reduce blood sugar levels after meals by 18% in people with type 2 diabetes.

  128. what can be substituted for sugar… diabetics have to control the sugar…

  129. Absolutely fantastic idea! I am looking forward to making these for Christmas! Any other advice or tips? FAQ? Or frequently made mistakes? Thanks

  130. I just saw this on pinterest! i am definitely making these for christmas. any advice or final suggestions of FAQ or frequently made errors? 🙂

  131. will this recipe still work if my bananas aren’t that ripe?

    • That is hard to answer. The ripened bananas provide a bit of liquid and sweetness to this recipe that un-ripened bananas cannot do.

  132. Could I sub the sugar with something else? Or could I just leave it out?!

    • What kind of substitution are you looking for? You can leave out the sugar but the flavors of this bread will be significantly affected.

  133. I want to omit the bananas. Does the recipe need to be altered if I do? Thanks!!!!”

  134. I just made these!! They were very easy and are Yumm-O! I used whole milk instead of buttermilk…but had a HUGE problem with them being undercooked 🙁 I almost doubled the cooking time after all the taking them out and putting them back in was done. But now that they’re done, they’re SOOOO yummy!! Thanks for the recipe!

    • Milk cannot be used as a direct substitute for buttermilk. It must be soured first. Google substitutions for buttermilk to find more information. I did read that yoghurt can be subbed one for one if you don’t have, or don’t want to use, buttermilk.

      • I used plain, non-fat yogurt and milk together (I just eyeballed it, but I used ALMOST 1/4 cup of yogurt and topped it off with milk, then mixed it together) as a substitute for buttermilk. Worked just fine for me. 

  135. Hi – just wanted to let you know that I tried this and WOW it was great! My husband approved it and I have been told I need to make it at least once every two weeks. I did however make one big loaf and you have to adjust the time, I had it in for a hour and you can use frozen berries, no problem. Once again thanks for a great recipe.

  136. Delicious!! Although with that many bananas, the milk could have been omitted completely!

  137. In the oven as I type! Added 1/2 t of cinnamon, extra 1/4 cup flour, 4 bananas because that’s what I had and I used ny mini food processor for the bananas- made them super smooth! I will report back with how they tasted!

  138. I just threw this in the oven. I am anxious to give it a try.

  139. Can you bake these as muffins?

  140. Where did you find the mini loaf pans and what are the dimensions? Thanks

  141. If I sub soy milk will it effect the rise of the bread or a anything?

  142. Can you use frozen blueberries or will I have to thaw them first?

    Thanks, this looks great!

  143. Is there a way to make in only one loaf pan?

    • Absolutely! You may need to adjust baking time as necessary.

      • So this recipe is for 4 loaf pans? How much would you need just to make for one loaf? Really want to try out this recipe 🙂

        • Pavanpreet, instead of making 4 mini loaves, you can actually make 1 large loaf, although you may have to adjust cooking time as needed.

          • I made it as one loaf this past weekend and needed to bake it for about 50-60 minutes – I basically just checked it every 5 minutes after 35 to see if my toothpick came out clean. It ended up being so moist and delicious! It did end up falling a bit in the middle but probably b/c I am at high altitude (above 9,000 feet) and I wasn’t sure how to adjust the recipe for that.

            Very good though and was a hit!

  144. I’m gonna make it this weekend>>>>>>>>>>>>wooohoooo

    • Let me know how it turns out!

      • Hi I just made this and it is super delicious!!! Thanks for sharing. I was wondering how to store it? Should it be put in the fridge or can it be put in a glass dessert holder?

        • Meagen, I am so glad you gave this a try! Unfortunately, methods for optimal food storage is something that you need to decide for yourself. I have made this years ago and I honestly cannot remember how long this will keep or the best method of storage. I wish I could be more help!

  145. Found this recipe via Pinterest and I want to make it ASAP!

    Have you attempted to freeze this??