Banana-Blueberry Buttermilk Bread
"The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries. To make muffins instead, see Muffin Variation. Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months...."
INGREDIENTS
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3/4 cup nonfat or low-fat buttermilk
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3/4 cup packed light brown sugar
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1/4 cup canola oil
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2 large eggs
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1 cup mashed ripe bananas (about 3 medium)
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1 1/4 cups whole-wheat pastry flour
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon ground nutmeg
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1 1/4 cups blueberries, fresh or frozen
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Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted i
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