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.
Such a great way to use up leftover bananas you have around. Chocolate Banana Oatmeal Blender Muffins are another favorite way. Gotta love having breakfast stashed in your freezer for a busy mornings.
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. My son is obsessed with Chocolate Chip Muffins, but these are a close 2nd.
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. If you have even more bananas this Coconut Banana Bread is so good!
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 all-purpose 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