Blueberry Banana Bread!! Have you tried it? It's such a great combination and makes the moistest bread. Due to our overabundance of freshly picked blueberries (not complaining at all) I am making lots of blueberry recipes. I also happened to have some ripe bananas, so voila! This bread is what's for breakfast, and lunch, and maybe even dinner today. The coarse sugar on top takes it to the next level. I also used a wholesome gluten free flour in this recipe, and it works great!
Blueberry Banana Bread
Makes 1 loaf
3 medium ripe bananas, mashed
1/2 cup butter, melted
1 cup sugar
2 teaspoons vanilla
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups all purpose gluten free flour (I used Cup4Cup Wholesome Flour)
1 cup fresh blueberries
2 tablespoons gluten free flour
Preheat oven to 350°F. Coat a 9X5" loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside. In a medium bowl, mash the bananas with a fork or masher. In a large bowl, combine the melted butter and sugar. Mix in the eggs and vanilla until smooth. Add the sour cream, baking soda, and salt. Stir in the mashed bananas. Add the 1 1/2 cups flour and stir to combine. Place the blueberries in a small bowl and toss them with the 2 tablespoons flour until coated. Add the blueberries to the batter and gently stir to incorporate. Pour the batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, then using the parchment paper as handles, carefully lift the bread out of the pan to cool completely on a wire rack.
Gather your ingredients. You will need 3 ripe bananas, fresh blueberries, 1 stick butter, sugar, 2 eggs, sour cream, baking soda, salt, vanilla, and gluten free flour. I bought this Cup4Cup Wholesome Flour at a Williams Sonoma, and it works great in breads and feels even healthier!
Preheat your oven to 350°F. Coat a 9X5" bread pan with nonstick spray. Line the bottom and short sides with a strip of parchment which will act like a sling later to get the bread out. Great trick! In a small bowl, mash the bananas. Set aside.
In a large mixing bowl, stir together the 1/2 cup melted butter and 1 cup sugar. Add 2 eggs and 2 teaspoons vanilla. Stir to combine. Next add 1 teaspoon baking soda....
....1 teaspoon salt, and mashed bananas. Stir to combine. Add the 1 1/2 cups gluten free flour and stir until the flour is incorporated.
In a small bowl, combine 1 cup of fresh blueberries with 2 tablespoons gluten free flour. Toss to coat the blueberries.
Pour the blueberries into the batter and carefully fold them in.
Pour the batter into the prepared pan and smooth the top. I like to put extra blueberries on top as well as a sprinkling of coarse sugar!
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for about 15 minutes before lifting it out onto a wire rack to cool completely.
Slice and devour!
My daughter thought Nutella would be a good idea, and she was right! Oh my! This was such a great combination of flavors. I mean, blueberries and chocolate.....yes. Bananas and chocolate....of course. So, yes! Try it! My new favorite I think!
Recipe Source: Recipe adapted from a recipe at Cookies and Cups