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–+ servings
blueberry buttermilk banana bread sliced on a wood cutting board.

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.
5 from 4 votes
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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

Equipment

  • Digital Food Scale
  • Stand Mixer (or hand mixer)
  • 1-pound Loaf Pan
  • Parchment Paper Sheets

Ingredients
 
 

  • 113 grams salted butter (softened)
  • 170 grams light brown sugar (packed)
  • 2 large bananas (very ripe)
  • ¾ cup buttermilk
  • 2 large eggs
  • 191 grams all purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 113 grams blueberries

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. (Or use a nonstick pan or grease it well).
  • 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.

Video

Notes

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. Or, make sure you are using a high quality loaf pan like the Caraway Loaf Pan that I used here, this one releases perfectly no parchment or greasing needed!
  • Gluten Free: Replace the all purpose flour with 191 grams gluten free flour blend. I used the Namaste Organic Perfect Flour for testing.
  • 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
Want more recipes?Follow along on @mimisorganiceats for more inspiration!