I have the rotten bananas and this time of year I always have lots and lots of blueberries in the house. I was in the mood for a Bluebery Banana Bread cooked in a loaf pan that would be awesome for breakfast and late afternoon with an ice coffee. This came out looking a little brown and I was worried but once I cut into it, it was moist and sweet but not too sweet, really just the perfect combo of fruits. I used a whole pint of blueberries, and 2 mashed bananas. I actually had the bananas in the freezer , I had frozen them after they went bad last time. I removed bananas from freezer and they were very liquidy so I let them sit in the colander for a bit while I prepped the rest of the cake. They were perfectly fine though, and I highly recommend freezing bananas that have gone bad and you aren’t quite ready to bake with them yet. They’ll stay a while in freezer. I try to put 2 bananas in each baggie so I know how many are in there when I do go to bake.
In any event this bread came out great. I ate it for breakfast 3 days running. Did I add how really easy this was?
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and mashed to yield about 3/4 cup of mashed banana
1 pint blueberries ( rinsed and dried)
*chopped walnuts, pecans etc. – I added pecan pieces to the batter for crunch
you’ll need a loaf pan 9x5x3 . I spray with baking spray and set aside. Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In another bowl beat the sugar, oil , eggs and vanilla until blended. Stir in the bananas and then fold in the blueberries and nuts if you’re adding them. Add the dry ingredients and just stir until blended. Try not to crush the blueberries and don’t over mix, just till blended is good.
Pour the batter into the prepped loaf pan. Bake until a cake tester comes out clean from center of the loaf. I baked for an hour. Cool for a while then remove the loaf from the pan and cool completely .