Healthy Recipes Healthy Bread Recipes Healthy Quick Bread Recipes Healthy Banana Bread Recipes Banana-Blueberry Buttermilk Bread 4.6 (26) 24 Reviews The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. To make muffins instead, see Muffin Variation. By Jim Romanoff Jim Romanoff Jim Romanoff was a food editor at EatingWell for almost 10 years, and edited two cookbooks for the brand, The EatingWell Healthy in a Hurry Cookbook and EatingWell Serves Two. He has worked for publications including Woman’s Day, Fresh Ideas, Rolling Stone, Us and Details. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 20 mins Additional Time: 3 hrs Total Time: 3 hrs 20 mins Servings: 10 Yield: 9 -by-5-inch loaf Nutrition Profile: Vegetarian Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ¾ cup nonfat or low-fat buttermilk ¾ cup packed light brown sugar ¼ cup canola oil 2 large eggs 1 cup mashed ripe bananas (about 3 medium) 1 ¼ cups whole-wheat pastry flour 1 cup all-purpose flour 1 ½ teaspoons baking powder ¾ teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground nutmeg 1 ¼ cups blueberries, fresh or frozen Directions Preheat oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing. Muffin Variation: Preheat oven to 400 degrees F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving. Tips Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 3 months. Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer. Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food. Rate It Print Nutrition Facts (per serving) 278 Calories 7g Fat 49g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1-inch-thick slice Calories 278 % Daily Value * Total Carbohydrate 49g 18% Dietary Fiber 3g 12% Total Sugars 23g Added Sugars 16g 32% Protein 5g 11% Total Fat 7g 9% Saturated Fat 1g 4% Cholesterol 38mg 13% Vitamin A 88IU 2% Vitamin C 5mg 5% Folate 49mcg 12% Sodium 298mg 13% Calcium 45mg 3% Iron 1mg 6% Magnesium 16mg 4% Potassium 196mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.