If you’re a fan of banana bread, you’re in for a treat with this Easy Buttermilk Banana Bread with Blueberries. Imagine the moist, tender texture of classic banana bread combined with the juicy burst of fresh blueberries. It’s the kind of breakfast or snack that makes you feel warm and cozy, no matter what time of day it is. Whether you’re looking for an easy weeknight dinner side or a healthy comfort food treat, this recipe hits all the marks.
The buttermilk not only adds a creamy texture but also a slight tang that enhances the sweetness of the bananas. And, those little pockets of blueberries? They’re like nature’s candy hidden inside the loaf, making each bite a little bit of heaven.
Why You’ll Love This Recipe
This Buttermilk Banana Bread with Blueberries is one of those recipes that’s as comforting as it is versatile. It’s perfect for lazy weekend breakfasts, but also makes for a quick, healthy snack during the day. Buttermilk is the secret ingredient that takes the traditional banana bread to the next level. It creates a soft, airy texture that you simply don’t get with regular milk or yogurt. Plus, the slight tang of the buttermilk adds an unexpected depth of flavor that elevates this recipe from good to extraordinary.
Blueberries are the real stars here. Their natural sweetness pairs perfectly with the rich, almost caramelized flavor of the bananas. If you’ve never tried adding fruit like blueberries to banana bread, this is your chance. Trust me, once you’ve had this combo, you won’t want to make banana bread any other way!
This recipe is also great for meal prep. You can make it ahead, store it, and have a delicious treat ready when you need it. If you’re on the lookout for easy high protein meals or quick family meals, this one is a winner.
What Makes This Recipe Special?
The real magic of this Buttermilk Banana Bread with Blueberries lies in the buttermilk. It helps make the bread incredibly moist and light, while the tanginess cuts through the natural sweetness of the bananas. When you take your first bite, the bread practically melts in your mouth.
The addition of blueberries is a game-changer. While banana bread is delicious on its own, the juicy, burst-in-your-mouth blueberries add something extra special. They bring a pop of color and a subtle sweetness that balances the rich flavor of the banana.
And don’t even get me started on how amazing this banana bread is the next day. It’s just as good (if not better!) toasted with a little bit of butter. Honestly, if you’ve been stuck in a banana bread rut, this recipe will bring your baking to a whole new level.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Bananas (overripe)
- Butter (room temperature)
- Granulated sugar
- Eggs
- Buttermilk
- Vanilla extract
- Blueberries (fresh or frozen)
How to Make It Step-by-Step
Making this Buttermilk Banana Bread with Blueberries is as easy as it is rewarding. The best part? You don’t need any fancy tools to make it! Here’s how you can whip it up in no time:
- Preheat the Oven:
Start by preheating your oven to 350°F (175°C). It’s always a good idea to get the oven going while you prep the ingredients. - Prepare Your Loaf Pan:
Grease and flour a 9×5-inch loaf pan. If you’re short on time or want to skip a step, you can also use non-stick spray with flour built in. This will help the bread come out easily when it’s done. - Mix Dry Ingredients:
In a medium-sized bowl, combine your all-purpose flour, baking powder, baking soda, and salt. For best results, use a flour sifter or a fine-mesh strainer to sift the dry ingredients into the bowl. This helps ensure there are no lumps and gives your banana bread a lighter texture. - Mash the Bananas:
The best bananas for banana bread are the overripe ones—those that are soft, squishy, and a little brown. The riper the bananas, the sweeter and more flavorful the bread. Mash them with a fork or, for a quicker method, use an electric mixer. Start slow and increase the speed until the bananas are well mashed. Set them aside. - Mix Butter and Sugar:
Using a stand mixer or hand mixer, beat the butter and sugar together until the mixture is light and fluffy. This usually takes about 2 minutes. The fluffy butter helps incorporate air into the batter, making the bread light and soft. - Add Eggs and Wet Ingredients:
Beat in the eggs one at a time, mixing on low speed. Then, add in the buttermilk and vanilla extract. Mix until fully combined. - Combine Wet and Dry:
Slowly add all but one tablespoon of your sifted dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix! Overmixing can make the bread dense. Once combined, gently fold in the mashed bananas. - Coat the Blueberries:
Sprinkle the remaining flour over the blueberries and gently shake them until they’re all coated. This helps prevent the berries from sinking to the bottom of the loaf as it bakes. Add the blueberries to the batter and fold them in carefully. - Bake the Bread:
Pour the batter into your prepared loaf pan. Bake for about 30 minutes. Then, cover the top loosely with aluminum foil to prevent over-browning, and bake for an additional 50-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. - Cool and Enjoy:
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cooled, remove from the pan. You can store it wrapped in plastic wrap or foil at room temperature for 2 days, or up to a week in the refrigerator.
Tips for Best Results
- Bananas: Overripe bananas are the best for banana bread. If you’re short on time, you can freeze your bananas when they get too ripe, and use them later for banana bread. Just thaw them before using.
- Don’t Overmix: When combining the dry and wet ingredients, make sure to mix just until incorporated. Overmixing leads to dense banana bread, and we want it light and fluffy!
- Blueberries: Fresh blueberries are ideal, but you can easily use frozen ones as well. Just be sure not to thaw them first. Tossing the berries in flour helps keep them from sinking to the bottom of the loaf.
- Add-Ins: Feel free to add a handful of chopped nuts like pecans or walnuts if that’s your thing. Or, for a little extra sweetness, try adding some mini chocolate chips.
Ingredient Substitutions & Variations
- Buttermilk Substitute: No buttermilk? No problem! Just add 1 tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for 5 minutes. It’s a quick and easy buttermilk substitute.
- Nuts: If you love nuts in your banana bread, go ahead and fold in some toasted chopped walnuts or pecans. They add a nice crunch that complements the soft, moist bread.
- Frozen Bananas: If you’re using frozen bananas, let them thaw slightly at room temperature before using them in the batter. They’ll be mushier, but that’s perfect for banana bread!
Serving Suggestions
This Buttermilk Banana Bread with Blueberries is perfect on its own, but if you’re looking for a way to take it to the next level, try it toasted with a pat of butter or a drizzle of honey. It also pairs beautifully with a cup of hot coffee or tea for an indulgent yet balanced breakfast.
For a lighter snack, serve it alongside some fresh fruit or yogurt. It’s versatile and can be enjoyed any time of day.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Pair with your morning coffee, a fresh cup of tea, or even a smoothie for a complete breakfast.
- Sides: If you’re having it for breakfast, consider serving with scrambled eggs or a side of fresh fruit like strawberries or a fruit salad.
How to Store and Reheat Leftovers
Store your leftover Buttermilk Banana Bread with Blueberries tightly wrapped in plastic wrap or foil at room temperature for up to two days. For longer storage, keep it in the fridge for up to a week. If you prefer it warm, slice and toast the bread in the oven for a few minutes. It’s just as delicious the next day!
Make-Ahead and Freezer Tips
This banana bread freezes beautifully. Wrap it tightly with plastic wrap and aluminum foil, then place it in a freezer-safe bag. It’ll keep for up to three months. To thaw, simply place it in the fridge overnight and enjoy it the next morning.
Common Mistakes to Avoid
- Overmixing the Batter: Be sure to mix the batter just until it’s combined. Overmixing can make the bread dense and heavy.
- Not Using Overripe Bananas: The best banana bread is made with overripe bananas. If your bananas are too firm or bright yellow, they won’t be as sweet and flavorful.
Frequently Asked Questions (FAQ)
Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, just make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Can I make this banana bread in a different pan size?
Yes, you can. If using a smaller pan, the bread will cook faster, so start checking around 40 minutes.
Cooking Tools You’ll Need
- Stand mixer or hand mixer
- 9×5-inch loaf pan
- Sifter or fine-mesh strainer
- Wire cooling rack
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Easy Buttermilk Banana Bread with Blueberries
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups mashed bananas (about 4 bananas)
- 1/2 cup unsalted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use non-stick spray with flour.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, mash the bananas with a fork or use an electric mixer to break them down into a smooth consistency.
- In a stand mixer or using a hand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in the mashed bananas.
- Toss the blueberries in a little bit of the reserved flour to coat them, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and bake for 30 minutes. Then, loosely cover the pan with aluminum foil to prevent over-browning and continue baking for an additional 50-60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
