Recipe: Appetizing Buttermilk blueberry banana bread

Buttermilk blueberry banana bread. In a large bowl, combine flour, baking powder, baking soda and salt. Banana-Blueberry Buttermilk Bread After reading all the wonderful reviews on this I had to try it! I was so disappointed in the lack of flavor.

Add the eggs, buttermilk and vanilla and beat until combined. Add the flour mixture and beat until just combined, then use a spoon to stir in the bananas and gently fold in the blueberries. Remove from the oven and place a sheet of aluminum foil loosely over the top of the pan to keep the top and sides from browning too quickly. You can cook Buttermilk blueberry banana bread using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Buttermilk blueberry banana bread

1. You need 3 of bananas, ripe.
2. Prepare 1 cup of blueberries.
3. You need 2 of eggs.
4. You need 1 3/4 cup of all-purpose flour.
5. Prepare 1 tsp of baking powder.
6. It's 1 pinch of baking soda.
7. You need 1/4 tsp of salt.
8. It's 1 cup of sugar.
9. It's 1/2 tsp of vanilla extract.
10. Prepare 1/2 cup of unsalted butter.
11. You need 1/4 cup of buttermilk.

Grease and flour two small loaf pans or. Mix butter, sugar and brown sugar together. This easy banana bread is a family favorite! It's full of healthy ingredients and bursting with sweet fruity flavor.

Buttermilk blueberry banana bread step by step

1. Preheat oven to 350°F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray..
2. In a large bowl, combine flour, baking powder, baking soda and salt..
3. In the bowl beat butter and sugar until light and fluffy. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined..
4. Gradually add flour mixture to the mixture, beating just until incorporated..
5. Add blueberries and gently toss to combine..
6. 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..
7. Let cool for 15 minutes.

Leftovers will keep for at least a week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. In a large bowl, cream the shortening and sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add creamed mixture, beating just until combined.