Saturday, July 26, 2014

Blueberry Banana Bread

This is my favorite banana bread changed up for blueberry banana bread. I prefer using fresh blueberries, but frozen will work nicely as I have used fresh (frozen) blueberries before and this recipe still turned out wonderful! This was my traditional banana bread, but my parents were nice enough to share some fresh blueberries with us and a star recipe was born!

4 RIPE bananas, mashed (I usually keep ripe bananas (still in their skins) frozen in the refrigerator)

½ cup blueberries

1 cup white sugar

¼ cup canola oil (whatever oil you prefer)

¼ cup, which is 4 tablespoons) melted butter (I love to use real butter, also not unsalted)

1 ½  teaspoon pure vanilla

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 cups all purpose flour (I prefer unbleached)

Mix vanilla, butter, sugar and oil. Add bananas and blueberries. After mixing all together add salt, baking soda, baking powder and flour. Mix well. Add to greased bread pan but first spray with oil and add a little sugar to coat the pan as this makes sure the bread comes out easily. You can see a picture below on what this looks like afterwards.

Bake for 50 minutes (start checking at 40 minutes since each person’s oven is different, and since I normally use cold bananas, mine probably takes longer to cook) on 350. Let sit for 25 minutes before removing from bread pan. (I place a plate on top and flip and then put the plate that I want the bread on under and reflip)

Top with powdered sugar or make a simple icing of milk, powdered sugar and vanilla or use lemon juice instead of vanilla for a yummy lemon topping that tastes really good on this bread.

If you prefer just banana bread, omit the blueberries, add ½ cup nuts (I prefer walnuts or pecans) and 1 teaspoon of cinnamon. 

Please let me know what you think. Here is the pin for Pinterest if you want to repin