It doesn’t matter what time of year it is, banana bread is one of my favorite go-to recipes to make when I have bananas that went a little too long on the counter before getting eaten. It’s also great to give to loved ones, or anybody really…like your boss, co-workers or random people on the street. Who doesn’t like banana bread?
I also like to make mini loaves in the little tin bread pans or the mini ceramic loaf pans with different decorations on them that are great for gifts.
How Ripe is Ripe?
You’ll see in my photos that the bananas I used are not completely brown. I don’t always wait until they are super ripe because if I do, I usually wait too long and they end up in the garbage. Most of the time they look similar to this when I make it and I’ve never had an issue with the flavor.
I received a banana bread recipe from a friend over 10 years ago and throughout the years, I’ve made a couple changes. The recipe started off with more sugar and less vanilla. So I changed it to ¾ cup of sugar and 1 tablespoon of vanilla. It turned out so yummy, that I’m fairly confident that if I cut it down to ½ cup of sugar it would probably still be sweet enough, especially if I use chocolate chips instead of blueberries.
Let's Get Down to Business
The first step is to preheat the oven to 350 and spray or butter a loaf pan. Metal and glass work about the same for me.
Next, mash those bananas with a fork until they are very, very mushy.
Place them in a medium sided mixing bowl and add the melted butter,
Add the vanilla and the beaten egg. Mix well and then add the flour, baking soda and a pinch of salt. Mix until all of the dry ingredients are coated but don't over mix.
Fresh or Frozen?
Then add the blueberries. I use frozen blueberries because I'm always sad if I don't have blueberries around when it's time to make this recipe. The downside for some people is that the juices turn the mix blueish/purple. I personally like it because it adds a little more flavor to the bread. If you prefer to use fresh blueberries instead, it's perfectly fine to do so and will turn out just as yummy.
Pour the batter into your prepared loaf pan. I usually end up making a double batch so I have 2 loaves; when I do I end up using both a glass pan and a metal pan and they usually turn out almost exactly the same. I used butter spray which is why it looks yellow around the edges. I think I'll butter the pan from now on.
Bake on the middle oven rack for about 1 hour. I usually end up extending the time by about 5 minutes every time I make it. Just check the middle of the loaf with a toothpick and if it comes out clean it's done.
Is It Ready Yet?
Cool on a rack for about 15 minutes and slice a piece off to enjoy while it's still warm. I like butter on mine...all melted and yummy. If it doesn't all get eaten, wrap it up in tin foil or saran wrap or stick it in a zip lock bag to store it once it's cool.
I've seen many a banana bread recipe and it seems like most of them are usually a lighter shade while my loaves always turn out a bit darker. I know it's partly because of the blueberry juice in the bread, but when I make it plain, it also turns out darker. I'm not sure why. Either way, hubby is a fan.
I know the title of this blog is Blueberry Banana Bread, but really, you can replace the blueberries with whatever you like in your banana bread…or even leave them out if you prefer. I really like walnuts in it too, but the kids usually want chocolate chips in theirs. I’m a big fan of the blueberries though because I think it gives it a pop of freshness. Also, I don’t feel quite as bad eating a couple pieces for breakfast (wink, wink). I hope you enjoy this recipe if you make it and let me know what you like to add to your banana bread!
Blueberry Banana Bread
3 ripe bananas, mashed
1/3 cup melted butter
¾ cup sugar
1 egg, beaten
1 tablespoon vanilla
1 teaspoon baking soda
1 ½ cup flour
Pinch of salt
1 cup fresh or frozen blueberries
1. Preheat oven to 350. Spray or butter a 9x5 loaf pan.
2. Mash ripe 3 bananas and place in medium mixing bowl.
3. Add 1/3 cup melted butter, ¾ cup granulated sugar, 1 tablespoon vanilla, and one beaten egg. Mix ingredients and set aside.
4. In another medium bowl, sift together 1 ½ cup flour, 1 teaspoon baking soda, and a pinch of salt.
5. Add the dry ingredients to the wet ingredients and mix just until combined. Don't over mix.
6. Add 1 cup fresh or frozen blueberries and mix.
7. Pour batter into the prepared loaf pan and bake for about 1 hour or until a toothpick comes out clean.
8. Remove from oven and let cool for 15 minutes before cutting.
Makes 10-12 slices.