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  • Banana-Blueberry Buttermilk Bread

    1 vote
    Banana-Blueberry Buttermilk Bread
    Prep time:
    Cook time:
    Servings: 10
    by Renee Bryant
    7 recipes
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    Buttermilk moistens baked goods and allows you to cut back on butter or oils. It also adds a slight tanginess to the bananas and blueberries. This recipe is easy to make and is a healthier substitute for higher sugar and fat you typically have in non-yeast bread recipes. 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 supermarkets.

    Ingredients

    • 3/4 cup nonfat or low-fat buttermilk
    • 3/4 cup packed light brown sugar
    • 1/4 cup canola oil
    • 2 large eggs
    • 1 cup mashed ripe bananas (about 3 medium)
    • 1 1/4 cups whole-wheat pastry flour
    • 1 cup all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1 1/4 blueberries, fresh or frozen

    Directions

    1. Preheat oven to 375 degrees F. Coat a 9-by-5 inch loaf pan with cooking spray.
    2. whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
    3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
    4. Fold the dry ingredients into the wet ingredients and stir until just combined. fold in blueberries. Transfer the batter to the prepared pan.
    5. 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.

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