“Triple B” Bread…

Triple B Bread or what was formally known as Buttermilk Banana Blueberry Bread has become a firm favorite at this house!

With blueberries having been so abundant I wanted to find something more to do with them other than adding them to my yoghurt or blending them for a smoothie. Having found this recipe on Damn Delicious and with guests coming over for dinner earlier in the week, timing was perfect!

(Sometimes I think Chung-Ah has a webcam set up in my refrigerator as recipes appear in my inbox with the ingredients I will have just bought, lol! 😉 )

Triple-B Bread

  • Servings: 8
  • Difficulty: not too bad!
  • Print

Triple B Bread - absolutely DEE-LISH!!!

1¾ cups all-purpose flour, sifted
1 tsp baking powder
⅛ tsp baking soda
¼ tsp salt
½ cup unsalted butter, room temperature
1 cup sugar
2 large eggs
¼ cup buttermilk
½ tsp vanilla extract
3 ripe bananas, mashed
1 cup blueberries

Preheat oven to 350F. With non-stick spray lightly coat 8-Mini Loaf Tray.

In a large bowl combine – sifted flour, baking powder, baking soda and salt.

Fix your electric mixer with paddle-attachment then into the mixer-bowl add butter and sugar. Beating on medium-high until light and fluffy (anywhere from 3 to 5 minutes depending on how “room temperature” your butter is… know what I’m saying’?).

Into butter mixture add eggs, buttermilk, and vanilla – beating until well combined. Then add mashed bananas until well combined.

Gradually add flour mixture to the sugar mixture at low-speed, beating until JUST combined (as you’d do for muffins).

VERY gently  fold in blueberries, being careful not to burst blueberries and also not to over-work the batter.

Scoop the batter evenly into the mini loaf tray. Place into oven and bake for 20-25 minutes, or until a skewer inserted in the center comes out clean.

Remove from oven, cooling the loaves for 15 minutes before removing to place onto a cooling rack.


When it came to serving, I wrapped what loaves I needed in foil then placed into oven to warm through again whilst we ate dinner. This way my guests and I could enjoy these beautiful loaves warm with freshly whipped cream. Oh my, they were good even if I do say so myself!

Chung-Ah’s original recipe called for four mini loaf pans but I prefer the mini-loaf tray as this size for me personally is easier to work with.

And looking out my kitchen window now, it looks as if the rain may have settled in for the week-end so excuse me whilst I make another batch so there’ll be no cries of… “mum, how much longer?”

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