Yes, I realize that this is the second recipe for banana bread I’ve posted. What can I say? I love quick bread recipes. You can pack so much nutrition into each slice if done right. Plus, kids love quick breads. It is like cake for breakfast!
This loaf of goodness has very little added sugar (3 TB for the whole loaf), no oil or butter and lots of juicy blueberries. The turbinado sugar sprinkled on top really makes this bread. Don’t skip it if you can help it! The large sugar crystals add a great crunch and gives it a hint of sweetness without adding much sugar. You only need a tablespoon per loaf and can find it in the bulk section at Sprouts or the baking aisle at the grocery store. It is divine served warm with a little butter.
2 large ripe bananas (the more ripe,the better)
1 large egg
1/2 cup buttermilk
2 cups white whole wheat flour
2 TBSP brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup fresh blueberries (can use frozen, but thaw and drain first)
1 TBSP turbinado sugar
In a small bowl, *mash bananas. Stir in egg and buttermilk. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Add banana mixture to the flour. Stir well. Gently fold in blueberries. Pour into a greased loaf pan (8×4). Sprinkle turbinado sugar on top. Bake at 350 degrees for 35-40 minutes.
*I hate chunks of gooey banana in my bread because it turns an ugly black after a day or two, so I like to use my immersion blender to combine the banana with the buttermilk and egg.