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Blueberry Banana Bread
Prep
15 mins
Cook
30 mins
Servings
15
Difficulty
Medium
My go to recipe for a quick breakfast treat is this blueberry banana bread, and honestly, it's become a family favorite for good reason. The beauty of this loaf is how simple it is to throw together in just 15 minutes of prep time, making it perfect for busy mornings or unexpected guests. I love that ripe bananas are the star here, naturally sweetening the bread while providing fiber and potassium for sustained energy. The burst of fresh blueberries adds a wonderful tartness that balances the sweetness, and the whole thing bakes up beautifully golden in under half an hour. It's an inexpensive way to use up those overripe bananas sitting on your counter, and the result is a moist, tender loaf that tastes like you spent hours in the kitchen.
Ella x
Ingredients
- 22 cups all-purpose flour
- 11 teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- 11 cup white sugar
- ½ cup butter, softened½ cup butter, softened
- 22 large eggs
- 22 teaspoons vanilla extract
- 22 ripe bananas, mashed
- 11 cup fresh blueberries
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
- 2
Mix together flour, baking soda, and salt in a medium bowl.
- 3
Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas. Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed. Pour batter into the prepared loaf pans.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.
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