Friday, April 26, 2013

Banana Blackberry Buttermilk Bread


Wow that's alotta B's. They were inspired by this month's berrylicious 12 Loaves Challenge over at Cake Duchess.



#TwelveLoaves April: Berries. Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about incredible breads with berries featured in April.


I chose blackberries to add to this bread (they were staring me down in the local produce section) and topped it with a layer of cinnamon sugar before baking.  This was a very easy recipe to throw together and a great solution if you have browning bananas and leftover buttermilk in the fridge. Instead of the berries, nuts would also work well.



The result was a juicy, flavorful quick bread  perfect for breakfast or snack time.


Banana Blackberry Buttermilk Bread
(Slightly adapted from Chef Jeff's Buttermilk Banana Bread)

Ingredients:
  • 2 cups flour plus 1/3 cup for dredging blackberries
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick (1/2 cup butter) softened
  • 1+1/2 cups white granulated sugar plus 1/3 for cinnamon topping
  • 2 eggs room temperature
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 3 ripe mashed bananas
  • 1+1/2 cups fresh blackberries
  • 1/8 cup ground cinnamon


Directions:
  • Preheat oven to 350 degrees F.
  • Spray or grease a medium size loaf pan.
  • Whisk together flour, baking soda and salt and set aside.
  • Dredge the blackberries in the 1/3 cup flour (to prevent them from sinking to the bottom of the bread) and set aside.
  • In a small bowl whisk together 1/3 cup sugar and the cinnamon and set aside.
  • Cream together butter and sugar.
  • Add eggs and incorporate throughly.
  • Add vanilla and buttermilk.
  • Mix in bananas.
  • Slow mixer down to low speed and slowly add in  the flour.
  • When flour has been mixed in, stop mixer and stir in the flour dredged blackberries.
  • Pour the mixture into the prepared loaf pan and sprinkle the cinnamon sugar mixture on top.
  • Bake for one hour or until a cake tester or knife inserted into the center of the bread comes out clean.
  • Remove for the oven and let the bread stand 15 minutes before removing from the pan.
  • Transfer to a wire rack and let cool almost completely before slicing and serving. This bread is extra delicious served a bit warm.

4 comments:

  1. You just had me at blackberry.

    ReplyDelete
  2. Gosh, I haven't had a blackberry in the longest time! I bet it is delicious in this bread :)

    ReplyDelete
  3. I know I would love getting a bit with a big juicy berry in it! Great quickbread!

    ReplyDelete
  4. Your buttermilk and banana bread looks divine. It should be perfect for my afternoon coffee here.

    Kevin Elwood

    ReplyDelete

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