Bananas and blueberries together? Yessiree!
We often have loaves of banana bread in the freezer because I can’t throw bananas away. A loaf needs three bananas. Mark likes his with only a few spots and they turn fast in our warm summer temps.
Adding blueberries up the flavor game.
Lucky me that blueberries were on sale while I was doing PT after my shoulder surgery. They have been great taste testers.
I found this recipe after noticing the bananas were past Mark’s “use by” date. We already had two loaves of banana bread in the freezer so it was time for something new.
You know I like easy recipes that can also be made in the RV. This fits the bill. We don’t travel with a loaf pan, opting instead for disposable foil pans.
You’re going to like this bread. It’s packed with flavor, perfect as a dessert or maybe breakfast.
You want the butter at room temperature. This may take an hour depending on where you are.
Start by rinsing the blueberries well, pat dry and place in a medium sized bowl.
Mash your bananas, set aside.
Stir together the flour, baking soda, baking powder and salt, set aside.
You can use your stand mixer or a hand mixer. Begin by creaming the butter and sugar until light and fluffy, one to two minutes.
Add the eggs, one at a time and mixing after each one. Add vanilla and mix again.
Add the mashed bananas and mix until combined.
Slowly add the flour mixture, mixing until just combined. Don’t overmix.
Toss the blueberries in some flour and gently stir into the batter.
Pour into the prepared loaf pan. I’ve prepped it different ways, I’m experimenting with Pam for baking that has flour in the mix. So far, I like it but the key is to spray it just before adding the batter. If it sits too long, it looks weird. You can also use regular cooking spray or the Crisco/flour method. You can also line your pan with parchment paper. Whatever you like best works well here.
Bake in a preheated 350° oven for 55-60 minutes. The first time I made this I took it out at 57 minutes and the center wasn’t done. Like, raw and gross not done after it cooled. The next time I baked it for 70 minutes and it was much better. It bounced back well in the middle. You know your oven best.
Place on wire rack for 15 minutes or so then turn out of pan onto wire rack to finish cooling. Cover any leftovers.
Click to print recipe
Blueberry Banana Bread
Adapted from Pizzazzeria
- 1/2 cup butter at room temperature
- 2 1/2 cup blueberries, rinsed
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 1 Tablespoon vanilla
- 2 ripe bananas
- Preheat oven to 350°.
- Rinse blueberries, gently pat dry and place in medium sized bowl.
- Mash bananas in a small bowl.
- Stir the flour, baking soda, baking powder and salt together in a small bowl, set aside.
- Using a stand mixer or hand mixer, beat sugar and butter together until light and fluffy, about one to two minutes.
- Add eggs, one at a time mixing in between each egg.
- Add banana mash, mixing until combined.
- Slowly add the flour mixture, mixing until just combined. Don’t overmix.
- Toss blueberries in a small amount of flour and gently stir into batter.
- Pour the mixture into a prepared loaf pan. You can use parchment paper or cooking spray, whichever you like works here.
- Bake 55-70 until nicely browned and the center bounces back easily. Cool on wire rack for 15 minutes then turn out onto rack to cool completely.
- Cover any leftovers.