As soon as I pulled the first loaf of this Buttermilk Blueberry Banana bread out of the oven, I knew it was going to taste good – But not that good! When you cut into the loaf (after it has 5 or 10 minutes to cool and rest) it will go down with the knife as you cut and then spring right back upwards after you finish cutting it! It’s a very springy and light bread. (Which made me quite happy to find it didn’t just turn to mush when you pulled it out of the oven like so many other quick breads tend to do!)
One thing I did to these loaves, was sprinkle a few old-fashioned oats on top. It added a little interesting feature when you look at them and a bit of nutty flavor when you take a bite.
2 cups flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/3 cup buttermilk (1/3 cup whole milk + 3/4 – 1 t. lemon juice)
1/2 t. vanilla
3 ripe bananas, mashed
2 cups blueberries
2 – 3 T. flour
Start by greasing some mini loaf pans (I used 6 of them).
In a large bowl, combine together the flour, baking powder, baking soda, and salt.
Mix it together well and set aside.
In another bowl, dump in the softened butter…
Add the sugar…
And then beat a couple of minutes.
Here’s where my recipe takes a strange little twist.. I only used one egg – But that’s because the one egg I used was a goose egg, which (if it’s a small one) can equal two chicken eggs. A larger goose egg can equal 3 or more chicken eggs.
Now beat your eggs into the butter/sugar mixture and then…
Measure out your buttermilk. If you don’t have any buttermilk on hand, you can make a small batch of it – Just combine together 1/3 cup whole milk and 1 teaspoon of lemon juice (that actually may be a bit too strong if you don’t have fresh, creamy, whole milk. So you can try 1/2 – 3/4 teaspoon of lemon juice.)
Stir in the buttermilk.
Now it’s time to add the vanilla.
Take a deep whiff…
I can promise this is one of the best smells..
No questions asked!
Into the butter mixture, gradually stir in the flour. I added mine in about 3 or 4 different dumps!
Stir it together just until all of the ingredients are incorporated. You don’t want to over mix!
Now’s the time to stir in your mashed bananas. Like before, don’t over mix them. Just barely stir them in.
Disclaimer – I promise I didn’t make the bread with rotten or moldy bananas. They didn’t originally look like that, but I made the mistake of mashing them before I’d even mixed together the dry ingredients.
So they sat for a little while..
And turned a little brown..
But that’s okay!
No worries, the bread still turned out perfectly!
Now to those wonderful little berries – The star of the show. Blueberries!
So that they don’t sink in the batter, you’ll want to rinse them off and then coat gently with a couple of tablespoons of flour before you add them to the mixture.
Stir them in gently – Like before, just barely incorporate them into the batter.
Evenly spread the batter throughout your mini loaf pans, (if you like) top with a few old-fashioned oats and then bake at 350 degrees for 30 – 35 minutes or until a toothpick comes out of them cleanly.
When you pull them out of the oven, immediately let them sit on a wire rack for at least 5 – 10 minutes to cool and rest before slicing and serving.
- 2 cups flour
- 1 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/3 cup buttermilk (1/3 cup whole milk + 3/4 - 1 t. lemon juice)
- 1/2 t. vanilla
- 3 ripe bananas, mashed
- 2 cups blueberries
- 2 - 3 T. flour
- Preheat oven to 350 degrees and grease six mini loaf pans.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat together the butter and sugar for a couple of minutes and then beat in the eggs, buttermilk, and vanilla.
- Mix in the flour mixture gradually and then stir in the bananas. Just stirring until barely incorporated.
- Gently rinse and combine the blueberries in a small bowl with a couple of tablespoons of flour, so that they won't sink in the batter. Fold them gently into the batter.
- Scoop the batter into your greased loaf pans evenly, (if you like) sprinkle tops with a few old-fashioned oats and then bake for 30 - 35 minutes or until a toothpick comes out of them clean.
- When done baking, remove loaves from pans and let rest on a wire rack for 5 - 10 minutes before slicing and serving.