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Banana-Blueberry Buttermilk Bread

July/August 2010

Your rating: None Average: 4 (208 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 Recipe

31 Reviews for Banana-Blueberry Buttermilk Bread

06/24/2014
Anonymous
Really delicious

I usually bake my quick breads at 350°, but I was really delighted that this came out perfect at the suggested temp and time. I used whole milk plain yogurt instead of buttermilk because that's what I had on hand. Moist crumb, not too sweet.

Easy to prepare
Comments
02/09/2014
Anonymous
What issue is this really in?

I have the July/August 2010 issue and this recipe is no where to be found. I've searched the entire issue and it's not listed in the index. I point this out because if I find a recipe online that I have a issue for, I'll use that instead of printing.

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09/06/2013
Anonymous

Very annoying web site. Unable to see what you want due to all the pop ups:(

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09/06/2013
Anonymous

Very annoying web site. Unable to see what you want due to all the pop ups:(

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09/06/2013
Anonymous

Very annoying web site. Unable to see what you want due to all the pop ups:(

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