Whole Wheat Blueberry Buttermilk Banana Bread

By Jennifer

12 Person

120 Minutes

110 Calories

An easy recipe for extremely tender banana bread full of fresh blueberries. Perfect for healthy breakfasts, snacks, or even dessert! This easy banana bread is a family favorite! It’s full of healthy ingredients and bursting with sweet fruity flavor. Leftovers will keep for at least a week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.

Ingredients

1 cup (140g) fresh blueberries
1/4 cup (60mL) low-fat buttermilk
2 tbsp. (30mL) honey
3/4 cup (200g) mashed banana (about 2 medium)
1/4 cup (60g) plain nonfat Greek yogurt
1 1/2 tsp. vanilla extract
2 large egg whites, room temperature
1/2 tbsp. unsalted butter or coconut oil, melted and cooled slightly
1/4 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 cups (240g) whole wheat or gluten-free* flour

Method

01

Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.
02

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the mashed banana and honey.
03

Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in rest.
04

Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.

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Breakfast Recipes

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Banana Bread Recipes

Whole Wheat Blueberry Buttermilk Banana Bread

4.2

( By Jennifer )

01 Information

Grade easy
Serving 12 servings
Calorie 110 Kcal
Prep Time 60 Mins
Cook Time 60 Mins
Total Time 120 Mins

02 Ingredients

1 cup (140g) fresh blueberries

1/4 cup (60mL) low-fat buttermilk

2 tbsp. (30mL) honey

3/4 cup (200g) mashed banana (about 2 medium)

1/4 cup (60g) plain nonfat Greek yogurt

1 1/2 tsp. vanilla extract

2 large egg whites, room temperature

1/2 tbsp. unsalted butter or coconut oil, melted and cooled slightly

1/4 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

2 cups (240g) whole wheat or gluten-free* flour

03 Method

Step 1

Preheat the oven to 350°F. Line a 9x5” baking pan with foil, and lightly coat with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the mashed banana and honey.

Step 3

Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 2 tablespoons of blueberries, and gently fold in rest.

Step 4

Spread the batter into the prepared pan, and gently press the remaining blueberries on top. Bake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.

04 Author

Jennifer

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