Banana-Blueberry Buttermilk Bread

31 Reviews
From the EatingWell Kitchen

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.

Ingredients 10 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
  5. 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.
  6. 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.
  • 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 information

  • Serving size: 1-inch-thick slice
  • Per serving: 278 calories; 7 g fat(1 g sat); 3 g fiber; 49 g carbohydrates; 5 g protein; 49 mcg folate; 38 mg cholesterol; 23 g sugars; 16 g added sugars; 87 IU vitamin A; 5 mg vitamin C; 45 mg calcium; 1 mg iron; 298 mg sodium; 196 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 other carbohydrate, 1 fat

Reviews 31

May 09, 2016
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By: Felix4067
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
March 14, 2016
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By: litalou
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
October 07, 2015
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By: EatingWell User
This was a very tasty and easy recipe. Made it to add to family lunches for a snack. would definitely make again.
June 24, 2014
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By: EatingWell User
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
February 09, 2014
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By: EatingWell User
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.
September 06, 2013
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By: EatingWell User
Very annoying web site. Unable to see what you want due to all the pop ups:(
August 02, 2013
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By: EatingWell User
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?
July 21, 2013
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By: EatingWell User
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
June 27, 2013
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By: EatingWell User
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.