Banana-Blueberry Buttermilk Bread

July/August 2010

Your rating: None Average: 3.9 (264 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.

"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

31 Reviews for Banana-Blueberry Buttermilk Bread

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.

Comments (1)


Anonymous wrote 1 year 14 weeks ago

I'll admit, I haven't made

I'll admit, I haven't made this recipe but after reading it I think I'll stick to The Fanny Farmer Cookbook recipe for Banana Nut Bread and just add blueberries/omit nuts. 163 calories, 33 g carbs, 1 g fat, 5 g protein. Substitute the 1 c of AP flour for the whole wheat pastry flour and the calories drop to 119 and 25 carbs. I've been using this recipe for years and never had a problem of browned outside, raw inside.

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.

Moist, flavorful, easy.
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!

Healthy, Delicious, Freezes Well
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!

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!


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