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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Debbie says
do you think it’s possible to replace the vegetable oil with melted butter?