Blueberry Buttermilk Banana Bread


Breads No Seed Oils Gluten Free High Altitude | Published September 10, 2021 by Mimi Council

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Moist, soft, and bursting with fresh blueberries. This simple Blueberry Buttermilk Banana Bread is the perfect bake when you have overly ripe bananas! Enjoy this for breakfast, brunch, snack or dessert!

If you love banana bread as much as I do, be sure to check out some of my other favorite banana bread recipes like my Coconut Chocolate Chip Banana Bread, Chocolate Chip Banana Bread Bars, or my Eggless Mini Chocolate Chip Banana Bread.

blueberry buttermilk banana bread

My go to is banana bread anytime I have overly ripe bananas. But, this time I made Blueberry Buttermilk Banana Bread and added in fresh blueberries to a classic banana bread recipe. I love incorporating fresh blueberries into desserts, because not only are they delicious, but they also pack lots of health benefits! So, it's always great when you can have your cake and eat it too!

I love this Blueberry Buttermilk Banana Bread because it can literally be eaten for breakfast, brunch, an afternoon snack, or even an after dinner dessert. Serve it with a big glass of milk for dessert or a scoop of ice cream. But, it's equally as delicious with a cup of coffee in the morning, or a smoothie and some almond butter in the afternoon!

Why You'll Love This Recipe

Burst of Freshness: Blueberry Buttermilk Banana Bread combines the sweet, comforting taste of banana bread with juicy, antioxidant-rich blueberries, adding a refreshing burst of flavor and nutritional benefits to every bite.

Moist and Tender: The natural moisture from ripe bananas and fresh blueberries creates a delightfully soft and tender crumb, making this bread irresistibly moist and perfect for any time of day.

Nutrient-Packed: This delicious bread is not only a treat but also a nutritious choice, packed with vitamins, fiber, and antioxidants from both bananas and blueberries, supporting overall health and well-being. Dessert with a side of health benefits, yes please!

blueberry buttermilk banana bread

Ingredients

  • Butter: I use Organic Valley Salted Butter. You can also use unsalted butter, but just add 1/4 teaspoon of salt to the recipe.
  • Light Brown Sugar: I use my homemade light brown sugar, but store bought also works. Light brown sugar gives this loaf lots of flavor and moisture.
  • Bananas: Make sure to use overly ripe bananas that are black in some way! Overly ripe bananas are best for baking because the starches have had time to turn to sugars. This makes them really easy to combine into batters, but also gives them more flavor and sweetness.
  • Buttermilk: I use organic buttermilk, if you can't find it you can easily make your own with my Organic Buttermilk Recipe.
  • Eggs: I use organic large eggs.
  • All Purpose Flour: My favorite is Cairnspring Mills, it's what I used here. They are a fresh flour mill up in Washington, making the best organic flour!
  • Cinnamon: I use organic Korintje ground cinnamon, which is my favorite kind. If you want to learn more about the different cinnamons, check out my post Best Cinnamon to Bake With.
  • Baking Powder: I use baking powder because this is a cake, which is a slow rise bake. If you want more info on leavening agents, be sure to read my post the Difference Between Baking Soda and Baking Powder.
  • Salt: I use a fine sea salt.
  • Blueberries: You can use fresh blueberries or frozen, either works. And, if using frozen you can just dump them right into the batter (don't need to thaw). I have tested this and it makes it super easy!
blueberry buttermilk banana bread

Tools Needed

  • Scale: Always use a digital food scale for the best results.
  • Stand Mixer: You can use a stand mixer, hand mixer, or even just a bowl with a spatula for this recipe, it's super flexible!
  • Loaf Pan: I'm using my 1-pound Caraway Loaf Pan here. This loaf pan is so great that I never use parchment paper with it, and that's saying a lot for me!
  • Parchment Paper: If you aren't using the above loaf pan or another one that releases cakes easily, you probably want parchment paper to ensure you can easily remove the banana bread.

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blueberry buttermilk banana bread

Step by Step Instructions

Step 1

Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and bananas and mix on low until combined and there are no chunks of butter.

Add the buttermilk and eggs and mix on low until combined. Add flour, cinnamon, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter. Fold in the blueberries.

Step 3

Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan. (if you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

blueberry buttermilk banana bread
blueberry buttermilk banana bread
blueberry buttermilk banana bread
blueberry buttermilk banana bread
blueberry buttermilk banana bread
blueberry buttermilk banana bread

Baker's Tips

  • Make sure your butter is soft. This should be soft enough that if you poked it, it would leave an indent. I like to leave butter out on the counter overnight before baking with it, as it allows it to soften naturally at room temperature. If you need to microwave it, only do 10 seconds per half cup at once.
  • Use overly ripe bananas! If they are black, they are perfect for banana bread.
  • If you don't have buttermilk, you can make your own with my Organic Buttermilk Recipe. You could also use milk or heavy whipping cream instead.
  • You can use fresh or frozen blueberries here. It's totally up to you! I like to reserve a few extra blueberries to add on top of the bread too so you see blueberries poking out of the top.
  • Lining your loaf pan with parchment paper really helps it come out easily. If you're not using parchment paper, be sure to grease it well.
blueberry buttermilk banana bread

FAQ's

Why do you use blackened overly ripe bananas for banana bread?

As the bananas ripen, the starches turn into sugar. This sugar is what gives bananas their flavor and also lends well to to baked goods, such as banana bread. Using overly ripe bananas will produce a sweeter and moister banana bread. If you've ever eaten a banana that wasn't ripe yet, I'm sure you've tasted the starchiness, and it's not good. That's why you don't want to bake with those bananas either! So, while bananas for eating are best in the middle – the ones for baking are best overly ripe. So, save those bananas and make something with them.

Can I use frozen blueberries instead of fresh?

You can use fresh or frozen blueberries instead of fresh in this Blueberry Banana Bread recipe. Either will work as I tested it with both.

Can I use dried blueberries instead of fresh?

Yes, you can use dried blueberries instead of fresh. But, it will create a different style banana bread as the fruit is dried. You won't have big bursts of blueberries like you see in my photos here. Instead, you'll have the small dried blueberries. It will be good, but it won't be as good! I would stick to fresh or frozen if you don't have fresh.

How should I store banana bread?

Banana bread is moist and fluffy, just like cake. So it needs to be stored in an airtight container to retain that moisture and keep its texture. I like to keep my banana bread in a cake dome. A tupperware or zip bag will also work!

blueberry buttermilk banana bread

Craving More?

blueberry buttermilk banana bread

Blueberry Buttermilk Banana Bread

Mimi Council
Moist and sweet banana bread is loaded with fresh blueberries for a snack that can be enjoyed any time of day.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Bread
Cuisine American
Makes 8 servings
Calories 334 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and bananas, and mix on low until combined and there are no chunks of butter.
  • Add the buttermilk and eggs and mix on low until combined.
  • Add flour, cinnamon, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter. Fold in the blueberries.
  • Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
  • Store in an airtight container for up to 7 days.

Notes

High Altitude — Bake at 350°F for 1 hour or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 334kcalCarbohydrates: 49gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 74mgSodium: 322mgPotassium: 220mgFiber: 2gSugar: 27gVitamin A: 477IUVitamin C: 4mgCalcium: 84mgIron: 2mg
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2 responses to “Blueberry Buttermilk Banana Bread”

  1. Jai says:

    Can I use Einkorn flour instead of all purpose flour? If so how would you recommend adjusting the ingredients?

    • Mimi Council says:

      hi Jai, I haven’t tested this with Einkorn flour. But, typically einkorn flour can be used in place of all purpose flour, but you may need to adjust the liquid slightly as einkorn absorbs liquid more slowly and has weaker gluten, so you might need to use slightly less liquid. It’s best to use “all-purpose einkorn flour” which has some of the bran removed for better results. You can try your einkorn flour and only use 1/2 cup of buttermilk to start, see how your batter looks. If it looks very dry or its really stiff, you can slowly add a bit more. Banana bread batter should be fairly runny and easy to pour into the loaf pan. You may have to test the recipe a couple times to get it right. Let me know if you do!

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