Buttermilk Blueberry Banana Bread

Photo Credit: Erin Morgenstern

Another tasty recipe for using up leftover/forgotten bananas. And there is an easy substitute for the buttermilk, so you don't have to worry about creating other leftovers in the process. (I don't believe I've ever purchased buttermilk in my life - one of the few cooking hints I learned from my mother.)

The recipe will make one large loaf or four mini loaves. I've only made the former, but Meredith has had good results with the latter.

INGREDIENTS

• 1 ¾ cup flour
• 1 tsp baking powder

• 1/8 tsp baking soda
• 1/4 tsp salt

• 1/2 cup unsalted butter (room temperature)
• 1 cup sugar
• 2 large eggs
• 1/4 cup buttermilk

-       Buttermilk substitute*:

§  1 tsp lemon juice (or white vinegar) + enough milk to bring the mix to a ¼ cup

§  Let stand five minutes 

• 1/2 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1 cup blueberries

* General rule for buttermilk substitutions: 1 cup buttermilk = 1 Tbsp lemon juice (or white vinegar) + enough milk to make a cup, let stand for five minutes

DIRECTIONS:

1.    Preheat the oven to 350F. 

2.    Use nonstick spray to lightly coat 1 regular loaf pan (or four 5 ¾ mini loaf pans).

3.    Combine the flour, baking powder, baking soda, and salt.

4.    Use an electric mixer to beat butter and sugar on medium-high until the mixture is light and fluffy (~2-3 minutes).

5.    Beat in eggs, buttermilk, and vanilla until well combined.

6.    Beat in bananas until well combined.

7.    Add the flour mixture to the sugar mixture gradually, at low speed.

8.    Add the blueberries and (hand) stir to combine

9.    Pour the batter into the prepared loaf pan(s).

10. Baking time (poking device in the center should come out clean):

·       Large loaf pan (1) – 50-55 minutes

·       Mini loaf pans (4) – 30-35 minutes

11. Cool for 15 minutes before inverting to transfer onto a wire rack.

Buttermilk substitution via Frugal Living

Recipe via Damndelicious