Growing up, my weekends were often filled with the scent of my mom’s baking. She had a knack for making the simplest ingredients shine, and her banana bread was legendary. I remember her tweaking the recipe every now and then, adding different fruits or nuts to keep things interesting. One weekend, she added blueberries, and it was a game-changer! The burst of juicy blueberries in each bite combined with the sweetness of ripe bananas created a flavor explosion that quickly became a family favorite.
This Blueberry Banana Bread is not just a treat for the taste buds but also a nostalgic trip down memory lane for me. The recipe is straightforward, making it perfect for both novice and experienced bakers. What I love most about it is its versatility. While blueberries are a fantastic addition, you can easily swap them out for raspberries, blackberries, or even chocolate chips if you’re in the mood for something extra indulgent. Adding a handful of chopped nuts, like walnuts or pecans, can give the bread a delightful crunch.
I also enjoy experimenting with the spice blend. The ground cinnamon in this recipe adds a warm, comforting flavor, but a pinch of nutmeg or a dash of allspice can elevate the taste even further. Whether you’re baking this bread for a family gathering, a potluck, or just to enjoy with your morning coffee, it’s sure to be a hit. Plus, it’s a wonderful way to use up those overripe bananas sitting on your counter. Happy baking!
Making Blueberry Banana Bread
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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup of fresh blueberries (floured)
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- ½ cup of softened butter
- 3 medium mashed ripe bananas
- 1 teaspoon baking powder
- ½ teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1 cup of white sugar
Directions
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan with nonstick spray.
- In a small bowl, mix together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Combine the eggs and vanilla extract into the butter mixture until well blended.
- Manually stir in the mashed bananas, ensuring to scrape the bowl as needed.
- Gradually mix in the dry ingredients, being careful not to overmix.
- Fold the blueberries into the batter until they are evenly distributed.
- Pour the batter into the prepared loaf pan and bake for about an hour, or until a toothpick inserted in the center comes out clean. If the bread browns too quickly, cover it loosely with aluminum foil towards the end of baking.
- Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
FAQs:
Can I use frozen blueberries instead of fresh ones in the Blueberry Banana Bread?
Yes, you can use frozen blueberries, but it’s important to toss them in flour just like fresh ones to prevent them from sinking to the bottom of the batter. Additionally, do not thaw the blueberries before adding them to the batter to avoid excess moisture.
How can I make this bread dairy-free?
To make the Blueberry Banana Bread dairy-free, substitute the butter with a dairy-free alternative such as margarine or coconut oil. Make sure the replacement is at room temperature to ensure proper mixing with the sugar.
What can I do if my bread is browning too quickly in the oven?
If you notice that your bread is browning too quickly, tent it with aluminum foil towards the end of the baking time. This will prevent the top from burning while allowing the inside to cook through.
Can I add nuts to this recipe?
Absolutely! You can add nuts such as walnuts or pecans to the batter for extra texture and flavor. Fold them in along with the blueberries, ensuring they are evenly distributed throughout the batter.
How should I store the Blueberry Banana Bread?
Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap or aluminum foil before freezing.
Why do I need to toss the blueberries in flour?
Tossing the blueberries in flour helps to keep them evenly distributed throughout the batter and prevents them from sinking to the bottom during baking. This step ensures that every slice of bread has a good amount of blueberries.
Blueberry Banana Bread
Ingredients
- ½ teaspoon baking soda
- 1 cup blueberries tossed in flour
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup butter room temperature
- 3 medium ripe bananas mashed
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
Instructions
- Preheat your oven to 350°F. Spray a 9x5 loaf pan with nonstick spray.
- In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, use an electric mixer to beat the butter and sugar until they're light and fluffy.
- Beat in the eggs and vanilla extract until everything is well combined.
- Mix in the mashed bananas by hand, scraping down the bowl as needed.
- Gently stir in the dry ingredients, making sure not to overmix the batter.
- Fold in the blueberries until evenly distributed.
- Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a tester inserted into the center comes out clean. If the bread starts to brown too much, tent it with aluminum foil towards the end of baking.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
