Banana-Blueberry Buttermilk Bread

Banana-Blueberry Buttermilk Bread

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.

From EatingWell: July/August 2010
Yield: Makes 10 servings
Active Time: 20 minutes
Total Time: 3 hours 20 minutes (including 2 hours cooling time)

Ingredients

  1. 3/4 cup nonfat or low-fat buttermilk
  2. 3/4 cup packed light brown sugar
  3. 1/4 cup canola oil
  4. 2 large eggs
  5. 1 cup mashed ripe bananas (about 3 medium)
  6. 1 1/4 cups whole-wheat pastry flour
  7. 1 cup all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 3/4 teaspoon ground cinnamon
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon ground nutmeg
  13. 1 1/4 cups blueberries, fresh or frozen

Preparation

  1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
  3. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.
  5. 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 278 calories; 7 g fat (1 g sat, 4 g mono); 43 mg cholesterol; 49 g carbohydrates; 5 g protein; 3 g fiber; 298 mg sodium; 195 mg potassium.

Nutrition Bonus:

3 Carbohydrate Servings Carbohydrate Serving

Exchanges: 2 starch, 1 other carbohydrate, 1 fat