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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So I already left a comment but I just wanted to add, I have made this twice with only 1/2 cup sugar (once with super old spotty bananas and once with relatively fresh bananas) and didn’t notice a difference in taste, quality, or texture. This recipe is super customizable, you can add in nuts, chocolate chips, extra spices, other types of berries (I made this with blackberries), play with the amount of vanilla, different types of milk and sweeteners. This recipe is super fun to pay with, thank you!
I made this yesterday and it was a hit! I substituted chocolate chips for blueberries and it was yummy! This is probably the most delicious banana cake I have ever made. I will be trying it with less sugar next time.
I’m having one heck of a time baking this. It’s been in the oven for over an hour. I did one loaf pan. Golden brown on top almost liquid in the middle. I live in Colorado. Any takes on what I’m doing wrong?
Briana, if there is too much batter in one large loaf pan, it will have a hard time baking through completely as it will also overcook the exterior. I recommend making mini loaves as the recipe indicates to avoid this.
Hi! How do you think almond milk will work? Thanks!
Unfortunately as I have never baked with almond milk before, I cannot speak for how this substitution will change the texture/flavor of this.
Hi Monique! I rarely ever have regular milk in our house anymore these days.. we have almond milk, and I’ve substituted it in a lot of things! (even mac and cheese! ha!) I’m going to try this recipe this weekend with almond milk, but I think it would be fine!
Hi! How did it turn out with the almond milk? How much did you use?
Making these right now during the winter freeze in Texas. Can’t wait to try them!!!
This looks absolutely stunning! Will definitely be making this soon! (:
Any suggestions for how much oat flour needs to be substituted for the all-purpose flour? Also keen to substitute the sugar for a mix of coconut sugar & honey/maple syrup but not sure of quantities? Keen to make this diabetic & gluten free friendly if possible! THANKS!
Shelley, you can replace up to one quarter of the all-purpose flour with oat flour. As for coconut sugar and honey/maple syrup, you will have to adjust to taste. Hope that helps!
I to found you on Pinterest today. Going to use my muffin pan so I can take them to my son’s shop. Thank you,
Any suggestions for an egg substitute? Baking for someone with an egg intolerance…next to impossible!
Ashley, I suggest adding an additional 1/2 cup pureed banana. Hope that helps!
Linhaça substitui o ovo ,uma colher de sopa .
I don’t have a stand mixer, just a regular electric hand mixer, is there anything I need to do differently?
No, you can keep everything as is.
I just made these! Delicious! Will most definitely be making them again!! Thank you for the yummy recipe!!
My house smells like a bread bakery!! Mmmmm…. Scrumptious…… 😉
Has anyone make these with artifical sweeteners? If so, how did they turn out. I am diebetic.
Linda I think you can use Splenda for baking. I believe the amounts are equivalent. Just look on the bag. You can find it next to the sugar on the baking aisle.
I used half sugar and half Truvia Baking blend and they turned out AMAZING! You could probably sub the entire sugar amount for the Truvia Baking blend, but I wanted some authenticity without the artificial aftertaste … and the half and half TOTALLY did the trick! I highly recommend it — Also, I made a small adjustment to the flour, using 1 cup all purpose flour, 1/4 cup oat flour and 1/2 cup whole wheat flour. Im not sure why, but I ended up having enough for 5 mini loaf pans and about 8 mini muffins!! The mini muffins were perfect for “tasting” and the mini loaf pans are perfect to bring with me for Easter!! This is the 2nd time I’ve made this recipe and I just LOVE it!
In the snow storm and have everything but buttermilk…would regular milk work??
You can create a buttermilk substitute with milk and freshly squeezed lemon juice.
And if you don’t have fresh lemons you can use white vinegar. One tablespoon vinegar then add white vinegar to equal a cup.
I think you mean 1 TBSP white vinegar and add MILK to 1 cup to equal 1 cup Buttermilk.
Could I use frozen blueberries?
Yes, absolutely. I actually prefer frozen blueberries since there is less likelihood that they will pop in the batter.
Made this in an 8×8. 2 bananas, double blueberry, and sprinkled mini choc chips on top!
Just made these in giant muffin pan. I didn’t make any changes. Smells amazing and tastes even better. Thanks for sharing!
Has anyone tried to freeze these, making today but want to freeze for quick school day breakfast option.
Yes, I’ve made and frozen this recipe several times, using small pans. After cooling, I wrap each individually in waxed paper, and then put the wrapped loaves in a Ziploc freezer bag and set them on flat area in freezer. When I want a loaf, I pull it out, and unwrap it (so the waxed paper doesn’t cause the top of the loaf to get sticky) and let the loaf thaw.
Made this delicious bread this morning and it was amazing! ! Thanks so Much for this tummy recipe 🙂
I’m so excited to finally be trying out this recipe! I’ve got them in the oven now!!!
I have made this twice and it really is very good. I definatly recommend making it
Thank you Chung-Ah for replying so fast… Also,
I did some research on natural sweeteners and found these are good supplements and good reviews …
Xylitol – as a sugar substitute for people with diabetes.
Stevia – might reduce blood sugar levels after meals by 18% in people with type 2 diabetes.