Blueberries have been on sale at the local supermarket!
I was so excited when I first found out, because they aren’t cheap over here. Plus, they go really well with my bakes, and I was just about to start the rhythm of baking again.
So I made some blueberry banana buttermilk bread (oh, the beautiful alliteration) on a whim.
Best of all, I made little portions which are just great for sharing!
Adorn with fresh blueberries, wrap with baking paper, throw on a cute bow… And you’re all set.
Exactly what I did for my girlfriends, and to hear their squeals of excitement when I “unveiled” these little babies: pure bliss! ♥
It’s been a good day today. I woke early to take a few more photos of these babies in the morning light, went for a swim, had a news writing class in the evening. And now, I’m having my favourite yogurt and fruits, while doing one of my other favourite things: sharing a recipe.
Blueberry Banana Buttermilk Bread
Adapted from Chung-Ah’s recipe on Damn Delicious
Yield: 3 small loaves
- 2 3/4 cups plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/8 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cup sugar
- 3 large eggs
- 3/8 cup buttermilk
- 3/4 tsp vanilla extract
- 3 ripe bananas, lightly mashed (I only had 2, which gave just a hint of banana; use more if you like!)
- 1 1/2 cup blueberries
- Preheat the oven to 176 degrees C (approximately 350 degrees F). Butter three 7.5 x 3.5 inch small (or any approximate of this size) baking pans.
- In a large mixing bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
- Using a stand mixer fit with a paddle attachment (I use a Kenwood stand mixer), cream the butter and sugar for about 2 to 4 minutes until fully combined and the consistent is light and fluffy.
- On low speed, beat in the eggs, buttermilk and vanilla. Between each addition, make sure to beat until mixture is combined.
- Beat in the mashed banana until well combined.
- Gradually add in the flour mixture, stopping the mixer and scraping down the sides when necessary to make sure the batter is fully combined.
- Gently stir in the blueberries, making sure not to pop them. Always stir in one direction and never cut the batter.
- Scoop the batter evenly into the baking pans and place into the oven. Bake for 35 to 45 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from oven and allow to cool on a standing rack for 15 minutes before inverting them onto the rack to cool completely.
- Pretty them up and give, give, give away! 🙂
They tasted pretty good, for a first time! And I had some reviews, let me tell you.
Now that I’ve posted the recipe, I know I have at least three people who will be trying it out hehe.
Anddddd, just to tempt you further, I have photos. A LOT of photos.
Preachy as it may sound, one of the things I enjoy most about baking is the opportunity to bless others! I believe that God has blessed me with these two little hands that love to create food, and in so doing I should impact those around me.
It’s truly the joy of giving — and the satisfaction from happy stomachs and souls that come with it.
In some ways, it’s kind of what keeps you going too 🙂
If I may be so bold: I hope you’d be challenged to think about what talent you’ve been blessed with that you may use to bless others.
Trust me, you’ll find it’s not so hard after all. x