With an extra kick of sweetness from blueberries this banana bread recipe is a delicious twist on this much-loved treat.
Cold weather makes me want to bake, which is weird because I don’t particularly love baking or eating sweets. I’m a strange chic, I know. I also can’t bring myself to waste food, which is why when I had two very depressing bananas staring at me from the kitchen I knew I had to whip up a banana bread. Enter this little ditty.
For old-timey classic recipes I always consult my Better Homes & Gardens cookbook circa ’94. I found their banana bread base recipe and added a little of my own pizzazz. Do you all have a go-to cookbook for those nostalgic recipes? Shoot them my way!
Okay girl, but how does it taste?
Uh – amazing. You all know I don’t post stinkers on here (and trust me, there are plenty behind the scenes). But I was pretty darn impressed with this banana bread. I know we all hate the word moist but I gotta say it here – not a dry crumb in site. The bread is buttery and full of flavor from the warm and cozy spices. And every time you get a bite with plump, sweet blueberries it’s perfection!
I honestly loved this loaf so much that I ended up eating nearly the whole thing myself. I was going to share some with our neighbors, but then, uh – I didn’t. LOL.
I hope you give this recipe a try for an awesome breakfast or a sweet afternoon treat!
Cinnamon Blueberry Banana Bread
Equipment
- 1 8 x 4 x 2inch Loaf Pan
Ingredients
- 1 3/4 Cup All Purpose Flour
- 2/3 Cup Sugar
- 2 Tsp Baking Powder
- 1 Tsp Cinnamon
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/4 Tsp Nutmeg
- 1 Cup Mashed Ripe Bananas 2-3 Bananas
- 1/3 Cup Melted Butter
- 2 Tbs Milk
- 1 Tsp Vanilla
- 2 Eggs
- 1 Cup Blueberries
- 2 Tbs Flour
Instructions
- Preheat the oven to 350 degrees and coat a loaf pan well with non-stick spray.
- In a large bowl or stand mixer combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the mashed bananas, butter, milk and vanilla and beat on low until well blended, then beat for 2 minutes on high.
- Add the eggs and beat until well blended.
- Last, toss the blueberries with the 2 tbs of flour (this will help prevent the berries sinking to the bottom) and gently fold into the batter.
- Pour the batter into the loaf pan and bake for 50-55 minutes until a toothpick comes out clean.
- Remove from the oven and let the loaf cool in the pan for 10 minutes.
- Finally, remove the bread and cool on a wire rack. Slice and serve with a dab of creamy cold butter.