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.