Try this delicious banana and blueberry fruit bread recipe!
The slight acidity of the buttermilk makes the dough airier and softer, which means you can save on butter and oil. In this recipe for fruit bread, the dough gets a delicious, fruity taste from the bananas and blueberries. For muffins you will find additional instructions under the recipe.
Ingredients:
3/4 cup low-fat or fat-free buttermilk
3/4 cup brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed bananas (about 3 medium ones)
1 1/4 cups whole wheat baking flour
1 cup all-purpose flour
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/2 TL Backsoda
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/4 cups blueberries, fresh or frozen
Instructions
1. Preheat oven to 190 degrees. Grease a loaf tin (approx. 22 x 13 cm).
2. Beat the buttermilk, brown sugar, oil and eggs in a large bowl until fluffy. Stir in the mashed bananas.
3. Mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in another bowl.
4. Add the dry ingredients to the others and mix well. Stir in the blueberries. Pour the dough into the baking pan.
5. Bake for 50-60 minutes until the bread turns golden brown. Check if the bread is ready with a toothpick (it should be dry when you pull it out). Let cool for 10 minutes and remove from the mold. Allow to cool again for two hours before slicing the bread.
For muffin: Preheat oven to 200 degrees. Grease the muffin tin. Fill the mold with the dough and bake until golden brown, 20 to 25 minutes. Cool for 5 minutes, remove from the mold and let cool for another 5 minutes.
