Banana-Blueberry Buttermilk Bread

July/August 2010

Your rating: None Average: 3.9 (257 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 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!

Easy and quick

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!


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.

Really great taste, good texture, nice and moist
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!

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!

easy to make, easy to eat!

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