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Banana-Blueberry Buttermilk Bread

July/August 2010

Your rating: None Average: 4 (232 votes)

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.



READER'S COMMENT:
"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...
Banana-Blueberry Buttermilk Bread

Makes: Makes 10 servings

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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.
  • 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.

Nutrition

Per serving: 278 calories; 7 g fat (1 g sat, 4 g mono); 43 mg cholesterol; 49 g carbohydrates; 16 g added sugars; 5 g protein; 3 g fiber; 298 mg sodium; 195 mg potassium.

Carbohydrate Servings: 3 Carbohydrate Servings

Exchanges: 2 starch, 1 other carbohydrate, 1 fat


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