This Blueberry Banana Bread came together on a whim literally yesterday. Delaney reached into the pantry and pulled out an entire bundle of bananas that were black. And he said, Hey you better make some banana bread with these!
And so, I felt I had to make some banana bread with those. I didn’t want to throw out all those bananas! They were way past being able to freeze for smoothies, and the blacker the better for banana bread.
So, why do you use blackened overly ripe bananas for banana bread? As the bananas ripen, the starches turn into sugar. This sugar is what gives bananas their flavor and also lends well to to baked goods, such as banana bread. Using overly ripe bananas will produce a sweeter and moister banana bread. If you’ve ever eaten a banana that wasn’t ripe yet, I’m sure you’ve tasted the starchiness, and it’s not good. That’s why you don’t want to bake with those bananas either! So, while bananas for eating are best in the middle – the ones for baking are best overly ripe. So, save those bananas and make something with them.
Today I am going to show you how to make Blueberry Banana Bread. I literally opened my fridge when Delaney waved the bananas in my face, and also found an entire tub of blueberries I had bought for Otto but he decided he doesn’t like blueberries anymore, and I forgot about them. They were getting almost past their prime too, so I figured I’d kill two fruits with one oven. And here we are with Blueberry Banana Bread!
So, if you’ve been wondering how to make Blueberry Banana Bread – it is so easy! You can use fresh or frozen blueberries, either will work as I tested it with both (remember, so many bananas). This moist banana bread is perfect for breakfast, a snack, or even dessert. This is the kind of banana bread that you eat with a big slab of butter on it! Get the recipe below and learn how to make Blueberry Banana Bread.
Tips for making the best Blueberry Banana Bread
• Make sure your butter is soft. This should be soft enough that if you poked it, it would leave an indent. I like to leave butter out on the counter overnight before baking with it, as it allows it to soften naturally at room temperature. If you need to microwave it, only do 10 seconds per 1/2 cup at once.
• Use overly ripe bananas! If they are black, they are perfect for banana bread.
• I just got a sweet delivery from Florida Crystals, and I love their sugar. I used solely their Organic Light Brown Sugar in this recipe, find it here.
• You can use fresh or frozen blueberries here. It’s totally up to you! I like to reserve a few extra blueberries to add on top of the bread too so you see blueberries poking out of the top.
• Make sure to use the best 1-pound loaf pan, as your pan makes a huge difference! My favorite is from USA Pan, as those ridges are seriously helpful. If you don’t have one of these loaf pans, I highly recommend purchasing one as they are very inexpensive and make a huge difference! Find it here.
Blueberry Banana Bread
Makes 1-pound loaf
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) packed organic light brown sugar
2 large organic very ripe bananas
3/4 cup organic heavy whipping cream
2 organic large eggs
191 grams (1 1/2 cups) organic all purpose flour
1 teaspoon organic cinnamon
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
113 grams (4 ounces) organic blueberries
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar and mix on low until combined and there are no chunks of butter.
Add the bananas, heavy whipping cream, and eggs and mix on low until combined.
Add flour, cinnamon, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter. Fold in the blueberries.
Grease the bottom and sides of a 1-pound loaf pan. Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the flour with 191 grams (scant 1 1/4 cups) Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!