Banana-Blueberry Buttermilk Bread

By cnash

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 below.

Ingredients

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

Details

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

Preparation

Step 1

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.
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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.

Exchanges: 2 starch, 1 carbohydrate (other), 1 fat. Carbohydrate Servings: 3.