Go Back

Buttermilk Banana Blueberry Bread

A tender and moist bread combining overripe bananas with bursts of sweet blueberries and the special crumb that only buttermilk can create.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 10
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas, mashed
  • 1 cup buttermilk
  • 1/3 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)

Method
 

  1. Preheat your oven to 350°F and grease a 9x5-inch loaf pan thoroughly. A light dusting of flour helps prevent sticking.
  2. In a large bowl, mash bananas until mostly smooth—a few small lumps add lovely texture. Whisk in buttermilk, melted butter, eggs, and vanilla until well combined.
  3. In a separate bowl, whisk together flour, sugar, baking soda, and salt.
  4. Pour the wet ingredients into the dry mixture and gently fold until just combined. Stop when you can barely see flour streaks to avoid overmixing.
  5. Toss blueberries with 1 tablespoon flour before folding them into the batter. This coating prevents them from sinking to the bottom during baking.
  6. Pour batter into prepared pan and bake for 55-60 minutes. The top should be golden brown and a toothpick inserted in the center should come out with just a few moist crumbs.

Notes

Use very ripe bananas with brown spots for maximum sweetness and moisture. Toss blueberries in flour to prevent sinking. Don't overmix the batter to avoid tough bread. Let cool for at least 15 minutes before slicing. Store covered at room temperature for up to 3 days, refrigerate for up to a week, or freeze individual slices for up to 3 months. Can substitute buttermilk with regular milk plus 1 tablespoon lemon juice. Frozen blueberries work perfectly without thawing.