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)
- 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
- 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.