Light and Easy Banana Blueberry Bread

We’re calling this ‘light and easy’ banana bread, because ‘low-fat’ sounds like it might not be so good. But this banana bread manages to be both low in fat and flip-flapping delicious. Blueberries are in serious season right now and we’re kind of swimming in them, so naturally, we added blueberries to this recipe, too.

Hot Out the Oven
Hot Out the Oven

We picked this recipe up on Epicurious, from a Gourmet Magazine recipe from 1997. We added our own spin, and we’ll be making this one again soon!

Preheat your oven to 350. Grease a loaf pan.

In your electric mixer, beat 2 large eggs and 3/4 cup sugar for five minutes, until they’re thick and light. Mix in 1 cup broken up ripe bananas (about 3), 1/3 cup buttermilk, 1 T vegetable oil, and 1 T vanilla extract.

Then mix in 1 3/4 cups all purpose flour, 2 tsp baking powder and 1/2 tsp baking soda, just until they’re mixed. At this point, fold in 1 cup or so of blueberries, and any spices you think might be nice. (We added 1 tsp of cinnamon and a whisper of nutmeg.)

Pour the batter in the buttered loaf pan and bake until golden – about an hour and 15 minutes.

Fresh Banana Blueberry Bread
Fresh Banana Blueberry Bread

What a lovely little snack to take to work all week.


  • 2 large eggs
  • 3/4 cup sugar
  • 1 C ripe bananas (about 3)
  • 1/3 cup buttermilk
  • 1 T vegetable oil
  • 1 T vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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