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!
Banana-Blueberry Buttermilk Bread
From EatingWell: July/August 2010
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.
31 Reviews for Banana-Blueberry Buttermilk Bread
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.
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!
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!
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