Banana Blueberry Buttermilk Bread (B/M)

By catgirl

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

Details

Servings 10
Preparation time 20mins
Cooking time 80mins
Adapted from EatingWell.com

Preparation

Step 1

1. Preheat oven to 375 degrees. Coat a 9 x 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 prepared pan.

5. Bake until the top is golden brown and a wooden skewer inserted int he 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 hour before slicing.

Wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

Muffin Variation:

Preheat oven to 400 degrees. Coat 12 muffin cups with cooking spray or line with paper liners.

Divide the batter among the muffin cups (they will b e full). Bake until the tops are golden brown and a wooden skewer inserted int he 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.