Wednesday, July 23, 2014

Buttermilk Blueberry Banana Bread


I love quick breads, and we often have over-ripe bananas around the house, so banana bread is a great way to use them up! This recipe from Damn Delicious incorporates blueberries, giving a summery twist to a year-long favorite. As the blog name implies, it is Damn Delicious!

What You'll Need:
1 3/4 cups Gluten Free all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/4 cup buttermilk
1/2 tsp vanilla
3 ripe bananas, mashed
1 cup fresh blueberries

Directions:
  1. Preheat the oven to 350 degrees and spray 4 mini loaf pans with non-stick spray.
  2. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
  3. Cream the butter and sugar together in the bowl of a large mixer fitted with a paddle attachment. 
  4. Add the eggs, buttermilk, and vanilla to the butter mixture and continue mixing. 
  5. Add the flour mixture to the butter mixture and beat on medium speed until just combined.
  6. Fold in the fresh blueberries, being careful not to pop them!
  7. Evenly distribute the batter among the 4 prepared mini loaf pans and bake for 30-35 minutes.
  8. Allow the bread to cool in the pan for a few minutes before transferring it to wire racks. If you can wait, allow it to cool for about 15 more minutes on the wire rack before you taste it!

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