Buttermilk Banana Blueberry Bread

So I'm sure we are all guilty of not eating all the bananas we buy. But have no fear! This recipe actually calls for your over-ripe bananas that you don't want to consume.  It also contains blueberries which contain antioxidants and stimulates your brain health and eggs which are loaded protein. When mixing the ingredients together, make sure you mix the DRY ingredients first then put the other ingredients. It would be better to put them in a mixer then using a bowl and wooden spoon. With the first test, I couldn't taste the vanilla, so I added an extra 1/2 tablespoon. That was the only change I made to the recipe. I highly recommend this, it's delicious!

Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick 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.

 

 

Produce

3	Bananas, ripe
1 cup	Blueberries

Refrigerated

2	Eggs, large

Baking & Spices

1 3/4 cups	All-purpose flour
1 tsp	Baking powder
1/8 tsp	Baking soda
1/4 tsp	Salt
1 cup	Sugar
1/2 tsp	Vanilla extract

Dairy

1/2 cup	Butter, unsalted
1/4 cup	Buttermilk