Blueberry-Banana Bread


Blueberries freshly-picked from the local blueberry farm, plus some over ripe bananas – and TaDa!  This was such a hit that as soon as I left my nephews, my sister called for the recipe to make it again. I had never thought of making banana bread and adding this fruit, but it was delicious!
Butter, for greasing the loaf pan
1 ½ cups all-purpose flour, plus extra for dusting the loaf pan
Mashing the bananas is a great step for kids to do themselves.

1 teaspoon baking soda

1 teaspoon fine salt
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about ¾ cup of mashed banana
1 cup (about 4 ounces) fresh blueberries

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. (make sure not to skip this step so the bread doesn’t stick!)

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended.

Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan.

Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.



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