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.

Jim Romanoff


Recipe Summary

3 hrs 20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

  • Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

  • Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

  • Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

  • Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.

  • Muffin Variation: Preheat oven to 400 degrees F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.


Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

278 calories; protein 5.3g; carbohydrates 49.2g; dietary fiber 3.3g; sugars 23.2g; fat 7.1g; saturated fat 0.8g; cholesterol 37.5mg; vitamin a iu 87.5IU; vitamin c 4.9mg; folate 49.4mcg; calcium 44.5mg; iron 1mg; magnesium 16.2mg; potassium 195.7mg; sodium 297.9mg; thiamin 0.1mg; added sugar 16g.

Reviews (32)

Read More Reviews
32 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
Great texture nice an light. Excellent recipe. I used Whole Wheat flour substituting 3 tablespoons of cornstarch to help prevent over development of the gluten. (amish baking trick) Added in some finely chopped pecans tasty!! this will become a family favorite. Sarah S Read More
Rating: 3 stars
Taste good I had the same problem as the feature review cook quicker on the outside than the inside. Could the 375 oven be the problem? Read More
Rating: 4 stars
Tasty 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. Pros: Really great taste good texture nice and moist Cons: Mushy middle even when top was dark brown Read More
Rating: 5 stars
Excellent Great taste. Hubby and my 18 month old just loved it! I didn't change the recipe at all... kept everything the same as the recipe called for in the ingredients. The only thing is if the batter gets too thick add a little milk to thin it out a bit so the bread doesn't get dry. Read More
Rating: 5 stars
YUM I baked this today since I had banana's that needed to be used. I was leary using so much whole wheat flour but this bread came out moister than expected. This is a definite "keeper" and healthy to boot! Pros: Easy to make great taste Cons: none Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
I can't believe it's healthy! I love anything with blueberries and I love banana bread. I couldn't believe it when I ran into this recipe. I had to try it. I did add chopped toasted walnuts and I know that ups the calorie count-but only added about a half cup. This came out so good it was hard to stop at one portion. I have never been disappointed at this web site. Pros: moist easy to make blueberries Cons: you can't eat just one portion Read More
Rating: 4 stars
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. Pros: Easy to prepare Cons: Heating the kitchen for an hour Read More
Rating: 5 stars
Amazing! I despise bananas but loved them in this! Doubles the amount of blueberries mmmm. The outside of the bread developed a beautiful brown crusty-crust while the inside remained incredibly moist and the two textures complemented each other wonderfully. The bread had just a touch of sweetness which was perfect. Will definitely be making again very soon! Read More