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.

Jim Romanoff
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • 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.

  • Muffin Variation: Preheat oven to 400 degrees 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.

Tips

Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

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.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

278 calories; 7.1 g total fat; 38 mg cholesterol; 298 mg sodium. 49.2 g carbohydrates; 5.3 g protein; Full Nutrition

Reviews (32)

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32 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/19/2019
I have made this many times in a variety of ways - large bread pan mini muffins large muffins etc. I always add lemon zest to this because I find blueberries to be very sweet. I usually use frozen blueberries because the quality if more consistent year-round. I have altered this to make this with lemon zest and raspberries and it was honestly even better with that combination. I have never found this recipe to be lacking in flavor or sweetness but the lemon zest is really necessary. Read More
Rating: 4 stars
05/09/2016
Very moist and tasty! I had to bake this about 20 minutes longer than listed but after reading other reviews checked it at 25 minutes and covered it loosely with foil to prevent the edges from burning as they were already getting very done. That saved it and gave it a nice chewy crust while remaining moist and tender inside. I added a lemon's worth of fresh zest (about 1 tablespoon) to the batter. This is the first bread with blueberries I've made where they didn't all sink to the bottom. Pros: Easy holds together well Cons: Takes longer to bake edges get overdone Read More
Rating: 2 stars
03/14/2016
Not bad but needs help This is ok but is in serious need of some vanilla. At least 1/2 t. maybe a full teaspoon. Also it took 1 1/2 hour to bake - before that the knife inserted in the center came out literally wet with batter! That said I would make it again because I like the texture but would be sure to add vanilla. Pros: good texture Cons: lacks flavor too long to back Read More
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Rating: 4 stars
10/07/2015
This was a very tasty and easy recipe. Made it to add to family lunches for a snack. would definitely make again. Read More
Rating: 4 stars
06/24/2014
Really delicious I usually bake my quick breads at 350- but I was really delighted that this came out perfect at the suggested temp and time. I used whole milk plain yogurt instead of buttermilk because that's what I had on hand. Moist crumb not too sweet. Pros: Easy to prepare Cons: Heating the kitchen for an hour Read More
Rating: 4 stars
02/09/2014
What issue is this really in? I have the July/August 2010 issue and this recipe is no where to be found. I've searched the entire issue and it's not listed in the index. I point this out because if I find a recipe online that I have a issue for I'll use that instead of printing. Read More
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Rating: 1 stars
09/06/2013
Very annoying web site. Unable to see what you want due to all the pop ups:( Read More
Rating: 3 stars
08/02/2013
Taste good I had the same problem as the feature review cook quicker on the outside than the inside. Could the 375 oven be the problem? Read More
Rating: 4 stars
07/21/2013
Easy Bread for a Delicious Breakfast I made this using coconut oil instead of canola wholemeal Self Raising flour instead of the pastry flour and baking soda etc. I didn't have any blueberries so I used the frozen mixed berries and chopped up the bigger ones. I also sprinkled some rolled oats on top and added some coconut crunch for extra fibre. I just had a couple of pieces for breakfast delicious toasted with a nice slather of butter and a cup of tea! Pros: Simple Easy to Follow Steps Read More
Rating: 2 stars
06/27/2013
Used this recipe to use some bananas i had. Bread came out a little dry took longer to cook from the center than stated and i think it needs a little sugar or something to sweeten it up a little.. NOT HAPPY.. will not try this again. Read More
Rating: 5 stars
06/02/2013
Very moist and tasty. I needed to use up 3 ripe bananas and came across this recipe. I bake a lot and this was easy to make. I followed recipe exactly. Muffins are moist. Muffins cooked about 20 minutes. In addition to 12 full muffins I had enough batter left over for a mini loaf. Pros: Easy moist healthy Cons: A little bland Read More
Rating: 4 stars
05/04/2013
Easy Moist and Tasty I made this last night using frozen cranberries tossed with a bit of sugar instead of blueberries. Didn't have buttermilk so used the vinegar trick-put 2 tsp. of vinegar in the measuring cup before adding skim milk to the 3/4 C. line. Also used regular whole wheat flour because I don't have pastry flour. Took another poster's tip and used 1 C. unbleached white flour 1 C. whole wheat and 1/4 C. cornstarch. Added 1 t. vanilla to the liquid ingredients. 375 degrees is too hot for my oven and dark pan. I baked the bread at 350 for 65 minutes. I was surprised that despite using 3 bananas the banana flavor does not overpower the bread and the texture was not mushy which can sometimes happen when baking with ripe bananas. As you can see I made some changes and the recipe is very forgiving as it came out perfectly and was delicious. I plan to make it again maybe with blueberries when they are in season. Read More
Rating: 5 stars
02/13/2013
A non-guilty treat! I use mini loaf pans and there is not a problem with the loaves baking thru its also a benefit to freeze a few loaves for those unexpected guest or just to have on hand or so one doesn't eat the whole loaf in one sitting. Pros: Moist flavorful easy. Read More
Rating: 5 stars
02/08/2013
Delicious Way To Consume Your Blueberries! I've used this recipe many times and it always comes out great. I used to make it as written but now I add 1/4-1/2 cup of walnuts and it's even better. Also the fat added is the healthy kind. I would not recommend adding additional sugar and butter as one reviewer suggests unless you want to turn this healthy breakfast bread recipe into an unhealthy one. I believe the whole point in this website is to fuel your body with healthy food you will enjoy eating and feel good about putting in your body. If I am going to invest my time and energy into cooking I am going to make something that is both tasty and healthy. You can buy junk food anywhere that is loaded with fat sugar and sodium but healthful food is pretty hard to come by without making it yourself. Some reviewers mention the outside getting too done but I have not experienced this. The crust that develops is a wonderful contrast to the moist interior which I love. Perhaps some reviewer's ovens are operating at a higher temperature than the recipe calls for or they are using a dark-colored pan. After cooling and slicing I wrap each slice individually and pop into a gallon freezer bag and place in the freezer. Unwrap and defrost in the microwave for a quick and healthy breakfast during the week! Pros: Healthy Delicious Freezes Well Read More
Rating: 3 stars
11/15/2012
Moist and Good But Do This Definitely needs more sugar (maybe add 1/2 cup of white sugar) and since the outside appears to cook quicker than the inside it might be a good idea to put foil over the top of the bread pan and cook about 60-70 minutes. Added a few tablespoons of melted and cooled unsalted butter to the buttermilk and banana mixture to heighten the flavor as well. The sugar and butter add calories but definitely bring out the flavor! Read More
Rating: 2 stars
09/12/2012
Banana-Blueberry Buttermilk Bread After reading all the wonderful reviews on this I had to try it! I was so disappointed in the lack of flavor. I followed the recipe exactly and I bake a lot - so I'm not a novice in the kitchen. The texture is nice however I just have to figure out how to ramp up the flavor! Pros: Moist Cons: No flavor Read More
Rating: 4 stars
08/12/2012
Easy and delicious! I made this recipe with fresh local blueberries and it was sol good! I have never used burrermilk in breads but this bread stayed moist days after. This batter us deffinately a lick the spoon too! Pros: Easy and quick Read More
Rating: 5 stars
07/22/2012
OMG! This is absolutely that best banana bread I have ever made &/or tasted. I did change it just a little. Instead of Whole wheat flour I used 3/4 of a cup of buckwheat flour 1/4 of a cup of ground flax seed meal and added 1/4 cup more of white flour. thanks for the awesome recipe! Read More
Rating: 4 stars
07/11/2012
Tasty I had to cover it with foil eventually because the top was browning so much and I didn't want it to burn but otherwise it was really good. Next time I will put in more blueberries maybe 2 cups and also more cinnamon and nutmeg. Pros: Really great taste good texture nice and moist Cons: Mushy middle even when top was dark brown Read More
Rating: 4 stars
06/15/2012
Very Good! Similar to another poster I added 3 Tbsp of Cornstarch to my whole wheat flour and the bread came out very moist. I also added frozen blueberries. I had to cook mine about 70 minutes. Delish! Read More
Rating: 5 stars
10/30/2011
Really easy to put together and bake. Yummy with a very fresh flavor. Read More
Rating: 5 stars
10/30/2011
This is fantastic! Super moist and tasty. I have never made a bread before and it was extremely easy to make. I used white whole-wheat flour because I couldn't find the wheat pastry flour and it came out fine. This is fabulous. My boyfriend doesn't like blueberries and he likes this. Read More
Rating: 5 stars
10/30/2011
Great texture nice an light. Excellent recipe. I used Whole Wheat flour substituting 3 tablespoons of cornstarch to help prevent over development of the gluten. (amish baking trick) Added in some finely chopped pecans tasty!! this will become a family favorite. Sarah S Read More
Rating: 5 stars
10/30/2011
Amazing! I despise bananas but loved them in this! Doubles the amount of blueberries mmmm. The outside of the bread developed a beautiful brown crusty-crust while the inside remained incredibly moist and the two textures complemented each other wonderfully. The bread had just a touch of sweetness which was perfect. Will definitely be making again very soon! Read More
Rating: 5 stars
10/29/2011
Very easy to make - and absolutely delicious! The only thing I changed was to add chopped walnuts. Great flavor and came out of the oven super moist inside with a nice crunchy crust. Perfect. Read More
Rating: 5 stars
10/29/2011
This recipe was so easy to make. It was very moist and tasted so good. I added 1/4 cup choped pecans for crunch. Only thing I had a problem with was the outside cooked quicker than the inside. I baked it for the time the recipe called for and it was the perfect golden brown but when I inserted a stick in it it was still battery in the middle. I kept adding more time 5 minutes at a time until it ended up being 15 minutes longer than the required time. The middle finally got done but the outside was a little too dark for my taste. I have a really old gas oven that gets too hot. How can I fix this problem so the next time I bake something battery the inside will be finished without the outside being overdone? It was still good though. Read More
Rating: 5 stars
10/29/2011
Excellent Great taste. Hubby and my 18 month old just loved it! I didn't change the recipe at all... kept everything the same as the recipe called for in the ingredients. The only thing is if the batter gets too thick add a little milk to thin it out a bit so the bread doesn't get dry. Read More
Rating: 5 stars
10/29/2011
Yummy We make the muffin version of this recipe and even my banana hating 8 year old loves them. Everyone who tries them wants the recipe. It's become a staple muffin recipe in our household. Especially when the bananas get very ripe. Read More
Rating: 5 stars
10/29/2011
YUM I baked this today since I had banana's that needed to be used. I was leary using so much whole wheat flour but this bread came out moister than expected. This is a definite "keeper" and healthy to boot! Pros: Easy to make great taste Cons: none Read More
Rating: 5 stars
10/29/2011
I can't believe it's healthy! I love anything with blueberries and I love banana bread. I couldn't believe it when I ran into this recipe. I had to try it. I did add chopped toasted walnuts and I know that ups the calorie count-but only added about a half cup. This came out so good it was hard to stop at one portion. I have never been disappointed at this web site. Pros: moist easy to make blueberries Cons: you can't eat just one portion Read More
Rating: 5 stars
10/29/2011
Wow really good! I made this to take with us on a long plane trip. Did we make some co-passengers jealous! This was absolutely delicious. I made no changes to the recipe whatsoever- it was perfect as is. I do agree with other's observations- watch the baking time carefully the outside browns a bit more than you'd like to get the inside fully cooked. Definitely use the toothpick to check on it or you might end up with a gooey center if you use the external appearance as your judge. Will be making this again next time I have ripe bananas and blueberries on hand. Pros: Moist bread Cons: none Read More
Rating: 5 stars
10/29/2011
not difficult to make and the result was very yummy I used frozen blueberries and it came out terrific! Everyone who's had it gave it thumbs up which is saying something considering the review came from a picky ten-year-old! Pros: easy to make easy to eat! Cons: none Read More