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Banana-Blueberry Buttermilk Bread

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  10 servings
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. To make muffins instead, see Muffin Variation.

Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months.
3/4 cup  nonfat or low-fat buttermilk
3/4 cup  packed light brown sugar
1/4 cup  canola oil
2   large eggs
1 cup  mashed ripe bananas (about 3 medium)
1 1/4 cups  whole-wheat pastry flour
1 cup  all-purpose flour
1 1/2 teaspoons   baking powder
3/4 teaspoon   ground cinnamon
1/2 teaspoon   baking soda
1/2 teaspoon   salt
1/4 teaspoon   ground nutmeg
1 1/4 cups   blueberries, fresh or frozen

Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Ingredient Note:  Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Banana-Blueberry Buttermilk Bread Recipe at
Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Breakfast
 Blissful Banana Breakfast
 Banana Bread and Muffins
Nutrition Facts per Serving
Yield:   10 servings
Calories: 278
Fat. Total: 7g
Protein: 5g
Carbohydrates, Total: 49g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 43mg
Sodium: 298mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Val Reviewed: 09/12/2014
Moist, flavorful
I'm always looking for variations on banana bread and for me, this one is a keeper. I like that the recipe provides another way to use summer's fresh blueberries. One caution: as this bread is moist enough with one cup of mashed banana be sure to note the one-cup measure, which may be less than "about three bananas." The second time I made the bread I forgot to measure the banana mash and the bottom half of the bread ended up mushy.
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