Buttermilk Banana & Blueberry Bread

Like almost everyone in the world, I have yucky bananas sitting on my counter. Every day I would walk by, glancing over at the bananas, each day taking note that more and more spots were be-speckling the once pretty yellow fruit. 

Finally, I couldn't take it any longer. I needed to do something! But what? I didn't want to make the same old boring banana nut bread, but I had nothing in my arsenal of cookbooks to help me..... So, off I went to see what Pinterest had to offer....was there anything out there that would catch my fancy?

Uh --- yea!

I found a Buttermilk Banana and Blueberry Bread recipe by DamnDelicious and after reading the various reviews and comments, and besides the fact that I absolutely love blueberries, I decided that this was the one. 

The only thing I didn't have was buttermilk, which I quickly purchased before picking up my youngest from school and voila! 

To. Die. For.

Buttermilk Banana & Blueberry Bread

INGREDIENTS:

• 1/2 cup unsalted butter, at room temperature
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1 cup blueberries
• 
  

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly coat loaf pans with nonstick spray.
2. In a large bowl, combine flour, baking powder, baking soda and salt. Whisk together and then reserve 3 tablespoonful for later.
3. Using an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, until incorporated.
4. Toss blueberries with the reserved flour mixture and then add to the banana mixture gently folding until combined.
5. Pour batter into the loaf pan. Place into oven and bake for 50-60 minutes, or until a tester inserted in the center comes out clean.
6. Remove from oven and let cool before inverting the cake onto a wire rack.