My family LOVES Banana Bread - plain, simple, every day! But adding fresh blueberries are the perfect addition to our family-favorite Banana Bread. Flavorful and moist, tried and true, tender and filled with fresh blueberries that explode with fresh blueberry flavor into a perfect golden sweet banana bread. Another family classic that is perfect on a lazy weekend or for a special brunch or tea.
When my sweet daughter Chantel got married last November, her only special request was that I make her my homemade Banana Bread for her wedding morning. That, and a cup of tea were exactly what she needed to keep her calm and get her wedding day off to the right start.
Who knew that something so familiar from her childhood would be exactly what she wanted that morning? It made my heart happy to bake up Blueberry Banana Bread, and also mini-loaves of our traditional Banana Bread, Chocolate Chip Banana Bread, and Maple Glazed Pumpkin Banana Bread. These freeze so well that I could make them weeks ahead and just pull them out to bring for that morning.
I added a yogurt bar and fresh fruit, croissants & bagels and a selection of cream cheese so that the entire wedding party had something delicious and comforting to munch on during the morning. Perfect with wedding day mimosas!
Two secrets for my Blueberry Banana Bread. First, start with really ripe bananas - with lots of dark golden sugar spots. The riper the better, as this is what gives homemade banana bread such delicious banana flavor and flecks of banana throughout.
My other secret is to always use FRESH blueberries, never frozen, and to give them a light dusting of flour before adding them to the batter. This keeps them from sinking to the bottom of the banana bread while baking. I also like to sprinkle some fresh blueberries on top of the batter once it is in the pan.
These are as pretty as they are delicious!
2 cups all-purpose flour (spooned & leveled, not scooped)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) butter (room temperature)
1 cup granulated sugar
3 large ripe bananas (mashed)
½ cup whole milk
1 teaspoon vanilla
2 large eggs (room temperature)
1-1/2 cups fresh blueberries (rinsed and drained well)
HOW I MAKE THIS:
YIELD: makes one 9x5 loaf, four 3x5 loaves or 10 mini-loaves
NOTES: For gift-giving, special occasions and holidays, I will glaze the Blueberry Banana Bread loaves by brushing with maple syrup immediately upon removing from the oven. This keeps the loaves incredibly moist and gives a shiny, delicious look and flavor to the bread. To freeze, wrap each loaf with plastic wrap and then in foil; place individually wrapped loaves into a larger plastic freezer bag or airtight storage container. For best flavor and texture, frozen loaves keep well for up to 30 days.
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