Side Pannel
Buttermilk Banana Blueberry Bread
- Prep Time: 15 mins
- Cooking Time: 35 mins
- Serves: 4 mini loaves
Buttermilk Banana Blueberry Bread
- Recipe Submitted by Cannoli_Lover on 12/12/2015
Category: Eggs, Breakfast, Healthy Recipes
Ingredients List
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1 cup blueberries
Directions
Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
In a large bowl, combine flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
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