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!
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.