Banana-Blueberry Buttermilk Bread

By MaryEllen

Though the recipe calls for Whole Wheat Pastry flour, I used just regular white flour and it turned out just fine.
Just as in the picture, many of the blueberries sunk to the bottom. I forgot to coat them with flour. I read somewhere that doing that helped keep them centered. Next time!

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
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups blueberries, fresh or frozen

Preparation

Step 1

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.

Nutrition

Per serving: 278 calories; 7 g fat (1 g sat, 4 g mono); 43 mg cholesterol; 49 g carbohydrates; 16 g added sugars; 5 g protein; 3 g fiber; 298 mg sodium; 195 mg potassium.