As much as Ben likes to eat bananas, we always manage to have one or two that get a bit too ripe before we eat them, so I peel them and toss them into a bag in the freezer. Once I have 7-8 bananas, I let them thaw and whip up this decadent banana bread. It’s like a perfectly moist blueberry muffin in loaf form! The best part? It’s all mixed up in one bowl, so there’s less to clean up.
Actually, scratch that…eating it warm and topped with butter is the best part.
Note: This recipe makes TWO loaves! I like to freeze the second loaf, so I’ll slice it, lay the slices flat on a baking sheet lined with parchment paper, freeze overnight, then store in a freezer bag. This way, I can pull out a slice or two at a time instead of having to thaw the whole thing!
Moist, rich (thanks, brown sugar!) banana bread bursting with juicy blueberries and laced with cinnamon.
- 3 cups ripe bananas 7-8 medium bananas
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
- 2 eggs
- 2 tsp vanilla
- 2 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, melted I used vegan butter, and it turned out great. You could also sub with a neutral vegetable oil like avocado, but I haven’t tested it yet
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 cups fresh or frozen blueberries
Preheat oven to 325ºF.
Mash the bananas with a fork. Mix in the sugars and cinnamon until well blended.
Add the eggs and vanilla and mix well to incorporate.
Add the flour, melted butter, salt, and baking soda, and mix, ensuring there are no floury lumps.
Prepare two loaf pans (10x5x3). My pans are dark and nonstick, so I usually line them with parchment paper (Tip: use binder clips to hold the parchment in place on the edges of the pan!). If your pans are not non-stick, grease with butter or cooking spray and dust with flour to allow the bread to release.
Fill each pan with approximately 1 cup of plain batter and spread it evenly along the bottom. This will help prevent the blueberries from sinking to the bottom.
Add blueberries to the remaining batter and mix well, then divide batter evenly between pans.
Bake for 60-70 minutes, until an inserted toothpick comes out clean. Let loaves cool in pans for 10-20 minutes before removing.
Slather on the butter and enjoy!