This recipe for banana bread is so good. It’s moist, slightly sweet and not overpoweringly banana. I love it, I’ve made this 3-4 times since I’ve found it about a few months ago. I’ve bought bananas for the sole purpose of making this bread. Please try it, you won’t be sorry. As you can see from the pictures I used two pans, one mini-loaf pan and a normal muffin tin. You can make this as a normal sized bread loaves too but you will need to increase the oven time by about 10-15 minutes at least. Also, if you don’t have buttermilk on hand, just add a teaspoon of vinegar OR lemon juice to normal milk and give it a whirl and you’ll have some buttermilk substitute.
After adding the buttermilk to the creamed sugar and butter it will look separated, this is normal.
Fold those blueberries in carefully! Fresh is best just so it will look prettier.
Buttermilk Banana Blueberry Muffins
October 13, 2015
- Prep: 20 mins
- Cook: 30 mins
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20 mins
30 mins
50 mins
- Yields: Approx. 18 normal sized muffins
Directions
HOW TO MAKE MUFFINS
Preheat oven to 350 degrees F. Line muffin tins with liners and lightly spray with non-stick spray.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
Beat in eggs, buttermilk and vanilla until well combined.
Beat in bananas until well combined. Gradually add flour, baking powder, baking soda and salt to the sugar mixture at low speed, beating just until incorporated.
Scoop the batter evenly into prepared muffin pans.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
HOW TO MAKE STRUESEL TOPPING
Combine all ingredients until crumbly
You can make these into 2 large loaves, mini loaves, or muffins. Adjust time in oven accordingly. Adapted from Damn Delicious.
