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Banana-Blueberry Buttermilk Bread
3 h 20 m
“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.”
¾ cup nonfat or low-fat buttermilk
¾ cup packed light brown sugar
¼ cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1¼ cups whole-wheat pastry flour
1 cup all-purpose flour
1½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1¼ cups blueberries, fresh or frozen
1Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.
2Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
5Bake 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.
6Muffin Variation: Preheat oven to 400°F. Coat 12 ( ½ 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.