I really love banana bread. I constantly find myself with overripe bananas and it is kind of the staple thing that I just whip up really quick when I do. My kids love it, which is nice, I can’t stay away from it, which is bad (for my thighs) and it’s just a really delicious thing to have for breakfast. I have often seen recipes for banana bread with blueberries in it, but I had never tried it before.
I split this recipe into two loaves, because the number one thing that drives me crazy about quick breads in loaf pans is the way they get super dark around the edges and slightly underbaked on the inside. Often, I make quick breads in angel food cake pans or bundt pans, and the blogger I got this recipe from used 4 mini loaf pans. I found that using two regular loaf pans worked perfectly.
I packed 4 large mashed bananas into this recipe. See the parts where it looks a little underbaked? It’s not. Those are bananas Sweet, glorious bananas. Combined with the fresh sweet/tart flavor of the blueberries, this recipe was a huge hit. Between me, my husband, and my two kids, we ate an entire loaf the first day.
Hope you enjoy this one as much as I did.
Recipe adapted from Damn Delicious
1/2 cup room temperature butter
1 1/4 cups granulated sugar
2 large eggs
1/4 cup buttermilk (I made my own with whole milk + vinegar)
1/2 teaspoon vanilla extract
3-4 overripe, mashed bananas
1 cup fresh (or frozen and thawed) blueberries
1 3/4 cups all purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 350°. Grease two loaf pans and line them with parchment paper or foil slings.
Cream together your butter and sugar. Add eggs and mix well. Add buttermilk, blueberries, and bananas to the mixture and mix well. Add dry ingredients and mix until just combined. Fold in blueberries with a spoon.
Place half the batter into each prepared pan and bake until a toothpick inserted into the center comes out clean. (For me this was about 40 minutes. I would start checking at 30 mins)