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Buttermilk Banana Blueberry Bread - Mini banana bread! The most perfect way to use up those spotty, overripe bananas. Incredibly moist and loaded with all the banana flavor!

Mini banana bread! The most perfect way to use up those spotty, overripe bananas. Incredibly moist and loaded with all the banana flavor!

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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.
Brittany
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why i love these mini banana bread loaves

  • Faster baking time. A full-sized banana bread loaf will typically bake in 1 hour, whereas these mini banana bread loaves bake in about 30-35 minutes.
  • Evenly baked. No more burning-sides-overcooked-insides! Because these mini loaves are so much smaller, the banana bread bakes through evenly (no more doughy insides!) without drying out the edges.
  • Freezer-friendly. Banana bread freezes very well, keeping in the freezer for at least 3 months, perfect for a rainy (or snowy, sunny, lazy) day.
  • So customizable. This banana bread recipe can easily be customized with various mix-ins like nuts, shredded coconut, chocolate chips and so much more.
  • Versatile. Little banana loaves work so well for breakfast, lunch, dinner, dessert or even an after school snack for the kids (and grown ups, of course).
  • Makes for great gifts. Who doesn’t love homemade banana bread? These cute little loaves make for the most adorable, charming gifts for neighbors, teachers, friends and family. The best part? This recipe yields 5 mini loaves!

Why add buttermilk to banana bread?

The buttermilk serves many purposes here, adding increased moisture and tenderness to the banana bread, reacting with the baking soda for a superior rise (think lighter, fluffier bread!), and also adding a subtle tang to balance out the sweetness of the bananas.

freezer hack

Overripe bananas can be frozen.

Have some brown bananas but not ready to make banana bread? These overripe bananas can be frozen for up to 3 months! Peel the brown bananas first and store in a freezer-safe bag, thawing at room temperature for 1-2 hours.

Banana Bread variations and Mix-Ins

One of the best things about banana bread is how highly adaptable it is, dressing it up or down as needed with any of these mix-ins.

Chocolate

Semi-sweet chocolate chips, white chocolate chips, cinnamon chips or mini chocolate chips

Nuts

Pecans or walnuts (nuts can be toasted beforehand for extra flavor)

Coconut

Shredded coconut

Fruit

Raisins, dried cranberries, dried cherries or dried pineapple

Swirl

Cream cheese, peanut butter or Nutella

Tips and tricks for success

  • Use ripe bananas. Bananas for banana bread should be ripe to overripe (heavily spotted to mostly black). The browner the banana, the sweeter, more fragrant it will be, yielding moist banana bread. Bright yellow bananas are not ideal as they will be too starchy.
  • Frozen blueberries can be used. Both fresh or frozen blueberries can be used in this recipe, while many prefer frozen blueberries for convenience. When using frozen blueberries, skip the thaw and add them directly from the freezer to the batter or else they will bleed. Frozen blueberries can also be coated in a little bit of all-purpose flour to suspend them in the batter and to keep them from sinking to the bottom.
  • Fill 2/3 full. For the best results, fill the mini loaf pans 2/3 full, allowing the batter to rise without overflowing. Overfilling the loaf pans can yield an uncooked center with crusty edges.
  • Serve at room temperature or warm. Banana bread is so versatile, and can be served with a morning cup of coffee or as an after school snack. Serve at room temperature or warm (lightly toasted) with a slather of butter, if desired.
  • Cool on a wire rack. Cooling the warm banana bread on a wire rack prevents over baking and ensures even cooling – allowing air to circulate throughout and preventing the steam from trapping at the very bottom of the loaf pan (which can yield soggy, wet banana bread loaves).
  • Freeze as needed. Let the banana bread cool completely on a wire rack prior to freezing to prevent sogginess and freezer burn.

freezing and storage

Make ahead

Banana bread tastes even better the very next day, fully distributing the moisture from the bananas and allowing all the banana flavors to really meld and deepen overnight. If time permits, bake the banana bread 1 day prior, covering tightly with plastic wrap and storing overnight at room temperature.

Storage

Leftovers can be stored in an airtight container at room temperature for 3-4 days. Avoid storing the banana bread in the fridge as the cold air can cause the bread to dry out much faster (think stale, hard banana bread).

Freeze

These mini banana bread loaves can keep in the freezer for a few months. Cool completely and cover the banana bread tightly with plastic wrap, then aluminum foil (this will help prevent freezer burn). Label, date and freeze up to 3 months. To reheat, thaw at room temperature on a wire rack for 2-3 hours (or in the fridge overnight for a slow, consistent thaw). Optional: once thawed, reheat in the oven at 250°F, covered in aluminum foil, until warmed through.

More favorited bread recipes

Tools For This Recipe

Electric mixer

Mini loaf pans

Cooling rack

Buttermilk Banana Blueberry Bread: Frequently Asked Questions

What can I substitute for buttermilk?

A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar. 

You can add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.

Can I use frozen blueberries?

Yes! When using frozen blueberries, skip the thaw and toss them in with some flour before adding to the batter at the very end, mixing gently and as little as possible.

How can I store leftover banana bread?

Leftover banana bread can be stored in an airtight container at room temperature for 3-4 days.

Can I store the mini loaves in the fridge to extend shelf life?

For the best results, banana bread should be stored at room temperature for a few days or the freezer for long term storage. Unfortunately, the fridge can cause the banana bread to stale much faster (unless the banana bread contains a cream cheese filling or swirl).

Can I freeze banana bread?

Absolutely! Banana bread freezes beautifully for about 3 months, and can be frozen in individual slices or whole loaves.

Buttermilk Banana Blueberry Bread

Yield: 4 mini loaves
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Mini banana bread! The most perfect way to use up those spotty, overripe bananas. Incredibly moist and loaded with all the banana flavor!
5 stars (64 ratings)
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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
  • 1 cup blueberries
  • 1 tablespoon lemon zest

Instructions

  • Preheat oven to 350 degrees F. Lightly coat 4 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.
  • Stir in blueberries and lemon zest.
  • 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 loaves onto a wire rack.

Equipment

Electric Mixer
Mini Loaf Pans
Cooling Rack

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