Blueberry and banana are the perfect pair in this scrumptious banana bread recipe!
Today is supposed to be quite chilly for April in East Tennessee. Chilly days make me crave a good book cuddled up with a warm blanket. But I also love to bake on chilly days because it's so much better to be in a warm kitchen when it's cold than when it's hot. Baking bread - whether it be banana bread or not - always fills the home with such an amazing smell and I love it. Someone needs to sell that smell for the plug-ins because I would have it going 24/7. Errr...maybe not though because I would be hungry ALL.THE.TIME.
I love traditional banana bread and have made so many different recipes, but I have also found that I love making new banana bread recipes with different ingredients in them. I've had Biscoff and Reeses banana bread, both of which I loved. I definitely want to make a banana bread/carrot cake hybrid soon. But I just have to say how much I really enjoyed this banana blueberry bread. I think it could easily be made with raspberries or blackberries too, if they are more your thing :)
What you need:
- 4 ripe bananas (1 1/2 cups mashed)
- 6 Tbsp. unsalted butter, softened
- 3/4 cup light brown sugar
- 1 large egg
- 1 tsp. vanilla
- 1 1/4 cup all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup fresh blueberries
- Mash bananas and stir with butter, eggs, sugar, and vanilla until well combined.
- In a separate bowl, mix together flour, baking soda, and salt.
- Pour half the dry ingredients into the wet ingredients and stir just until combined.
- Then take your blueberries and add them to the remaining half of the dry ingredients. Stir to coat.
- Then stir the blueberries and rest of dry ingredients into the wet.
- Spray a loaf pan with nonstick cooking spray and pour batter into it.
- Bake in a 325* preheated oven for 60 to 70 minutes or until a toothpick come out clean. Let cool for 10 minutes in the pan before removing.
Recipe from Mom On Timeout
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