Banana-Blueberry Buttermilk Bread

By EricS52

Ingredients

• 20 Time: 20 Minutes
• 3 20 3 Hours 20 Minutes
• 10 10 10 servings
• to 2 to 3 and store at room temperatre for up to 2 days or freeze for up to 3 months.
• RECIPE INGREDIENTS
• 3/4 3/4 3/4 cup nonfat or low-fat buttermilk
• 3/4 3/4 3/4 cup packed light brown sugar
• 1/4 1/4 1/4 cup canola oil
• 2 2 2 large eggs
• 1 1 3 cup mashed ripe bananas (about 3 medium)
• 1 1/4 1 1/4 1/4 cups whole-wheat pastry flour
• 1 1 1 cup all-purpose flour
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 3/4 3/4 3/4 teaspoon ground cinnamon
• 1/2 1/2 1/2 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1 1/4 1 1/4 1/4 cups blueberries, fresh or frozen

Details

Servings 10
Preparation time 20mins
Cooking time 200mins
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS

Preheat oven to 375°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.