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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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.
Unfortunately, I have not tried a gluten-free version.
I do not have unsalted butter, can regular butter be used?
Yes, but I recommend omitting the 1/4 tsp salt if salted butter is used.
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.
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.
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!
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!
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!
I made this today, baking time is way too less. I have to throw the entire bread 🙁
Can I cut this recipe in half if I only have 2 mini loaf pans instead of using the pans twice?
Yes, absolutely.
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.
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.
Would this recipe make two regular size loaf pans??
This recipe will yield 1 loaf.
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!
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.
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!
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!
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.
I added the zest of 2 lemons!
Yummy!
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?
Tiffany, feel free to omit the blueberries to accommodate your son’s preferences.
WOW! these are soo yummy! I just finished making them and they are perfect! thank you! 🙂