Thursday, July 18, 2013

Blueberry Banana Bread

Wow, I am so ready for this heat to go away. It's been just a little too hot this week and it's not fun sitting at softball games literally sweating like a pig. Josh was nice and put up the girls' pool this morning and I think we'll head out there in just a little bit, after I finish up my cake baking. Yeah I'm working on a wedding cake for tomorrow, let's pray it doesn't melt!

I love a good banana bread, in fact this is by far my favorite recipe.  I had a bag of frozen blueberries in my freezer a couple weeks back along with lots of ripe bananas sitting on the counter. It only seemed right that I combined them both into this wonderful looking bread.

I made up a few batches so I could store them in my freezer for days like today, when turning on my oven is the furthest thing from my mind.

Blueberry Banana Bread

1 cup all-purpose flour
3/4 cup whole wheat flour
1-1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
2 medium bananas, mashed
1/2 cup canola oil
1/4 cup plus 1 tbsp buttermilk
1 tsp vanilla
1 cup blueberries, fresh or frozen

In a large bowl combine eggs, banana, oil, buttermilk and vanilla. Add in baking soda, salt and cinnamon, stir to combine. Then add in both flours and sugar, stir until just combined. Fold in blueberries.

Pour into a greased 9x5-inch loaf pan or I can usually get three small loaves out of this batch. Bake at 325 degrees for 1 hour 20 minutes for large loaf or 45 minutes for smaller loaves.


  1. Yum! I made a 7 loaves of chocolate chip zucchini banana bread over the weekend! Way yummier than I ever thought it would be... ;-)

  2. did you freeze the mixture or bake and then freeze the loaves?

    1. I always bake the loaves, let them cool and then freeze.


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