Buttermilk Banana Blueberry Bread
A great way to use up those lingering, 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
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
- 3 ripe bananas, mashed
- 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.
Did you make this recipe?
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Hi, whats an alternative to butter milk? – I can’t find butter milk that fits my kosher standard.
CAN THIS RECIPE BE MADE IN 1 LOAF PAN OR BUNDT PAN? IF SO WHAT IS BAKING TIME?
I can’t go back to regular banana bread now. This is THE recipe I use anytime I make banana bread. It’s so moist and the blueberries add such a great sweet flavor. When I bring this to gatherings, many ask for the recipe. Grateful for her sharing this delicious recipe with us.
I love this recipe! My daughter introduced it to me and it has been our favorite banana bread ever since.
Thank you for your gift of a great recipe!
Me and my family just love this recipe! The recipe is delicious as is but I do add 1/2 cup of more blueberries that just takes it over the top. I use frozen blueberries, that I stored up last year, and it turns out every time. Thank you for the recipe.
I just want to say I can count on your recipes to be perfect each and every time. I can’t be sure how many I’ve tried, but I use them over and over again. Not sure why it took me so long to try the Banana Bread recipe, but WOWZA. I’ve tried so many BB recipes and I’m thrilled I no longer have to search for more. After reading reviews I decided to use a little less sugar only to find out I had exactly 1/2 cup of sugar left. I threw in a little brown sugar and it was delicious! Also skipped the blueberries this time. I used a regular loaf pan so it baked a bit longer. Perfectly moist, texture not to fluffy or dense, just right. Sweetness perfect. Thank you!!
I have made this multiple times now and everyone loves it. I dont have mini tins so I found using a Bundt cake pan is perfect for this recipe and bake a bit longer. Making it right now for a party tonight. Turns out moist, delicious and everyone thinks it is beautiful too! Highly recommend!
Very good. I saw others used Greek yogurt in place of buttermilk so I did the same and it still tastes great. I wanted a full size loaf because that’s the pan I have so I did one full loaf instead of minis. Thanks for the recipe.
Omg it came out beautiful! It’s for my son’s school crossing guard. They risk their lives for our kids and I witnessed her do it first hand. Thank you Mrs. Elizabeth!!
Loaf pan it is and I bake for longer than the time listed. Perfect. Brown outer and slightly gooey center.
Omg. Just delicious. it didn’t last very long in my house. I also used Greek yogurt and cut the sugar to 3/4 cup.
Genial, sano y con las mejores frutas del mundo
I love this banana bread. I too am loaf pan challenged. This turns out great every time. No gooey middle or dry overbaked outside.
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.
Thank you for the tip. that worked very well for me as well
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.
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.
Look great and can’t wait to have with my coffee
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.
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.
Really yummy! Added walnuts because why not? Will definitely make this again! Thank you for sharing your recipe!