Banana-Blueberry Buttermilk Bread

3/4 cup nonfat or low-fat buttermilk or 2 tsp lemon juice and 3/4 cup milk or soy milk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
2 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen

1. Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan or 2 smaller loaf pans with cooking spray. 
2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3. Whisk whole-wheat pastry flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan/pans.
5. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes for larger pan or 30 to 35 minutes for smaller pans. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing, if you can wait that long. :)