A light, airy, and oh so tasty blueberry banana bread. Banana bread is usually a heavier, moist, bread, but this one achieves the airiness you don’t expect with all the flavor you do.
Don’t you just kind of hate coming back from vacation? When I was dropping my kindergartener off at school today I ran into another mom I know, and we got to talking. We both commented upon the fact that we thought life would get less hectic and a little easier once the kids are back in school, but so far that has not been the case.
At our house it has been due to the after-vacation messes! You know, the piles of laundry, million errands, mail to respond to, email to respond to, bills to pay, groceries to buy, type errands.
Anyway, I am writing this post looking at a sink that is very full of dirty dishes, and realizing that I am not going to get that, or the laundry today. So, guess my kids can turn their underwear inside out, right? Just joking…sorta!
One thing that can help make life a little easier after vacation for me anyway is having a grab-and go type option for breakfast. This is why I love this bread. I made a loaf and stuck it in the fridge, and when I need a fast breakfast, I just grab a slice and a container of Greek Yogurt and I am done! Eazy Peazy! Plus it has blueberries so I can feel great about it despite the sugar. Haha! And, since I forgot to take the bananas with us on said vacation they were brown and needed to be used. So it was the perfect win-win for me! Now if only I could have made the bread without adding to the pile of dishes…sigh!
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 3 Tbs vegetable oil
- 2 1/2 large bananas ripe and mashed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup blueberries more if desired
Instructions
- Preheat oven to 350 degrees
- Grease and flour a bread pan ( 9 x 5 inch loaf pan)
- Whisk together flour, baking powder, and salt
- In separate bowl whisk together sugar, oil, bananas, eggs, and vanilla
- Stir the two bowls of ingredients together until just combined.
- Fold in blueberries
- Bake for 55 mins, or until toothpick inserted in center comes out clean.
- Let cool 10 minutes in pan, and completely on rack before slicing.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Marion@Life Tastes Good says
Seems like as soon as school starts back up life goes into fast forward and is non-stop right through the holidays! It was always that way when my daughter was younger! Fun Times!! Enjoy those kiddos while you can! Once they head off to college things will slow down 😉
Marion@Life Tastes Good says
I forgot to add that this bread sounds wonderful and looks delicious!! yummmmm
Renee's Kitchen Adventures says
This looks delicious. I love the combination of flavors. I firmly believe that you need a vacation from vacations! lol I’m totally experiencing that right now!!
occasionalcooker says
This looks delicious and your photos are gorgeous.
Carrie @Frugal Foodie Mama says
This looks amazing! Love the combination of the banana with the blueberries! 🙂
Jen says
Loving the combination of blueberries and bananas! It looks absolutely delicious and gorgeous too! From all of us, thank you for the dirty dishes it took to make this 🙂
Shelby says
This looks delicious! Too cute about the kids wearing their underwear inside out. 😉
Kristin @ Dizzy Busy and Hungry! says
Yeah, school starting does not make my life easier, either! But this bread gives me something to look forward to! It is always good to have some delicious recipes on hand to use up those overripe bananas!
jamie broadwell says
In the ingredients you have baking powder but in the instructions you have baking soda. Which is correct?
Rachael says
Jamie- Thank you for catching that! I am so sorry. It is baking powder. I have corrected it. Thank you again!
Rachael says
What is the cook time for muffins?
Rachael says
I am not sure, start at about 20 minutes, and test one. If a toothpick inserted comes out clean, they are done, if not, cook longer.
Dee says
Hello, I adapted your recipe into a Twinkie Mold pan. Great recipe. So, I made Banana Blueberry Twinkies. Yumminess at it’s best. Wish I could post a picture for you. Thank you.
Dee says
I saw your FB symbol. So, I posted a picture there for you. Thank you again for sharing your recipe.
Bonnie Swendener says
Was wondering if I could use frozen blueberries in the Blueberry banana bread?
Rachael says
Oh course! Use a few less, and/or plan to bake a little longer as frozen blueberries will usually be wetter than fresh.
Penny Lane says
I just made this. I found this recipe from a Google search.
I really liked it. I used frozen blueberries and just baked it for a full hour.
I did not add as much sugar as the recipe calls for, but it was still quite delicious.
Thank you!
Rachael says
Penny, Thanks for the awesome feedback. I am glad you liked it.
Katie says
I made this with wild blackberries instead of blueberries, and it was amazing!
Bonnie Mynahan says
What would happen if you added more bananas to Blueberry banana bread? Would bread come out ok? How much extra banana can you add without causing a problem with the bread coming out ok?