This is basically my old standby banana bread recipe with blueberries added in, however I did make a couple of modifications. We’ve been making efforts towards healthier eating (not that banana bread is exactly healthy), so I’ve been trying to incorporate whole wheat flour into some of my recipes. In this one I substituted 1 cup of all-purpose flour with whole wheat flour. Because the whole wheat flour absorbs more moisture, I made a couple of other minor adjustments as well. I think this turned out great so I wanted to share. Seriously, I’d rather eat this than cake, and that’s saying a lot.
1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
3-4 medium bananas, mashed
3/4 cup buttermilk
1 tsp vanilla
1 cup whole wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda*
1 tsp salt*
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees and move rack to bottom (so top of bread will be in center of oven). Spray bottom only of a Bundt Pan with non-stick spray (You can also use two regular bread pans if you don’t have a bundt pan). This was a little more sticky than my plain banana bread and stuck in a few places, even in my silicone bakewear.
Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk, and vanilla and beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in blueberries and pour into pan, spreading evenly.
Bake for 60-70 minutes, until top is browned and toothpick inserted in center comes out clean. Cool for about 5-10 minutes in pan, then loosen sides and remove from pan. Cool completely on wire rack before slicing.
Wrap tightly and store at room temperature for up to 4 days, or in the refrigerator for up to 10 days (although I doubt it will last that long).
*If using self-rising flour, omit baking soda and salt.