Blueberry Banana Bread
Blueberry Banana Bread – A tender and moist banana bread full of blueberries. Use fresh or frozen to make this any time of year!
I don’t know about you, but I am ready for school to start. I really enjoy spending time with my 7 year old, and playing with him during the day. I will miss him like crazy when school does start again. But right now, I am so far behind, I just need time to get everything done!
Moving, unpacking, getting the house ready, work, the blog, family….there are just not enough hours in the day. Today I am taking my 7 year old bowling, and out to lunch with a friend. Hopefully me being overwhelmed won’t affect his fun memories of summer!
Back when I did the Colorado Wildfires Bake Sale, I quickly found a perk. Everyone was sending me links and pictures to some of their best recipes. Some of which I had missed out on the first time around. So when I found myself with lots of blueberries (I still have lots, so beware), I went straight to this gorgeous blueberry banana bread that was sent to me by Damn Delicious.
This is pretty much a classic banana bread, but with tons of blueberries mixed in. The blueberries and banana go surprisingly well together, and make for a very moist and flavorful bread. This recipe should make 4 mini loaves, that you could wrap in foil and freeze for later. Or give as gifts, if you are feeling really generous.
The first time I made 1 regular sized loaf, and then 6 muffins with the little bit of batter left. As you can tell by the pictures, the loaf didn’t overflow the pan or anything. So every time since, I have just made 1 loaf pan of the bread. This blueberry banana bread is great because you can use fresh or frozen blueberries, depending on what is available.
My 7 year old loved this bread. He ate it for breakfast, and requested it for a snack for quite a few days in a row. He won’t eat blueberries plain, but mix it into bread, muffins, or waffles, and he can’t get enough!
Some of my favorite kitchen items used in this recipe are
Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.
Bread Loaf Pan – a good quality pan, means your breads will bake evenly. I love this pyrex one to get the perfect loaf every time.
Measuring Cups – nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
Measuring Spoons – I have to have a metal set of measuring spoons on hand. These OXO ones have magnets in the handles, so they always stay together.
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter , softened
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 tsp vanilla
- 3 ripe bananas , mashed
- 1 1/4 cup blueberries
- Preheat the oven to 350 degrees. Prepare a 9x5 bread pan with cooking spray.
- Combine the flour, baking powder, baking soda and salt. Set aside. In bowl for an electric mixer beat butter and sugar together until light and fluffy, about 2 minutes. Add eggs, milk and vanilla. Mix until well combined. Beat in bananas. With the mixer at low speed, gradually add in the flour mixture until just combined. Using a spatula, fold in the blueberries.
- Pour batter into the loaf plan. Bake for 45-50 minutes, until a tester comes out clean. Remove from the oven, and let cool 15 minutes before removing from the pan.
Adapted from Damn Delicious