Baking #109: Banana Blueberry Buttermilk Bread

I just came home from my grocery shopping at Supa Save, Mata-Mata. Wanted to get some Dairy Farmers yogurts but they were completely out of stock. Think it is gonna take maybe another one week before the next batch of stocks come in. I used to like Pauls yogurt but after trying out Dairy Farmers, no other yogurt is as good as Dairy Farmers.

Anyways, it was my day off today. So, I did baking after coming home from Limbang. Managed to get a lot of things done in within a span of short few hours. I managed to get my passport renewed despite I still had 1.5 years of validity and I got my identity card changed too! I dropped by Watsons while Dad was renewing his driver’s license and got myself a bottle of Eucerin Cleansing Water.

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Banana Blueberry Buttermilk Bread (adapted from The Domestic Goddess Wannabe)

Ingredients:

  • 3/4 cup fine granulated white sugar *70g*
  • 1/2 cup unsalted butter, softened *113g*
  • 1/4 tsp salt *omitted*
  • 2 overripe bananas, mashed *3 medium sized Pisang Berangan*
  • 2 large eggs
  • 105ml buttermilk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 cups plain flour
  • 2 cups fresh or frozen blackberries *150g frozen blueberries*
  • 1/2 tsp cinnamon *omitted*

Directions:

  1. In a clean mixing bowl, mix dry ingredients – plain flour and baking soda together. Sift and set aside.
  2. In another clean mixing bowl, cream butter and sugar together until it turns pale and fluffy.
  3. Add in eggs, one at a time and make sure the eggs are well incorporated before adding in another one.
  4. Add in vanilla extract and buttermilk, mix well.
  5. Add in half of the sifted flour mixture and beat on low speed, followed by mashed bananas and the remaining half portion of flour mixture. Mix until well combined and be careful not to over mix the batter.
  6. Gently fold in frozen blueberries with a spatula.
  7. Pour the batter into a lined and lightly greased 9×5 inches loaf pan. Smooth the top with the spatula.
  8. Bake in a preheated oven of 170 degree Celsius 45 to 50 minutes or until an inserted cake tester comes out clean.
  9. Allow the cake to cool in the pan for about 15 minutes before transferring onto a wire cooling rack to cool completely.

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The original recipe used frozen blackberries but I made do with frozen blueberries instead as that was what I had in the freezer. I had previously attempted a recipe of bananas with blueberries and it was really good. My cake was done in 55 minutes. So, do adjust your baking time accordingly.

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Will you look at the amount of blueberries in just one slice of this cake? I did a taste test of the cake after dinner and it was really really good! Shared half of the cake with Jennifer and she agreed that the cake was good too! Do try out this recipe if you love both bananas and blueberries. I am sure you will love it as much as I do.

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