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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This is in the oven RIGHT NOW! I am so excited…Mmmm.
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.
this sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
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!!
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.
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.)
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!
I added a dash of cinnamon, lemon zest and a squeeze of lemon- super tasty!
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!!
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!
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.
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?
Michelle, baking time will vary if a standard size pan is used.
Great recipe. I have used it several times. But I am more so commenting to say I love your head banner.
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!
Unfortunately, without trying this myself, I cannot answer with certainty. Please use your best judgment.
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!
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.
If a standard-size loaf pan is used, cooking time will have to be extended as needed.
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!
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.
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!
Joana, here is a great resource on how to substitute baking soda for baking powder. Hope that helps!
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!!!(=