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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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.
OK…thanks..I only have skim milk though…may have to wait and try this another time.
I use skim milk to make buttermilk all the time with perfect results! Skim is all we use…
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?
This is one of my favorite chocolate cake recipes: https://damndelicious.net/2013/02/22/chocolate-sour-cream-bundt-cake/.
I made this last night! We loved it. Thanks for a “keeper” recipe!
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.
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.
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”.
Thanks.
“1 3/4 cups all purpose flour” = 1 cup plus 3/4 cup all purpose flour.
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.
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
Have you tried sub rice flour for all purpose (gf reasons)… Wondering how it would affect the bread… be it taste or rise…?
Thanks
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.
Delish! To keep berries from falling to bottom soak in water then toss with a bit of flour and sugar before adding to mixture!
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
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.
Unfortunately I have never tried making this in a bread maker.
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.
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!
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.
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!!
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.
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!
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 🙂
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.