A variation on the traditional banana bread recipe, which calls for mashed ripe bananas, is blueberry banana bread. Instead of yeast, quick breads employ baking soda and powder as leavening agents. Contrary to traditional yeasted bread, chemical leavening agents in a blueberry banana bread recipe begin to act as soon as they come into contact with liquid, requiring no proofing period. Fast bread has a little crumbly texture but should maintain its structure. Another sort of fast bread, blueberry muffins, has a similar consistency to this one.
Here’s how you can make blueberry banana bread at home.
Ingredients:
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 ripe bananas
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 1/2 cups blueberries
Method:
• Set oven to 350 degrees Fahrenheit for preheating.
• Put cream butter and sugar together until they are light and fluffy in the bowl of a stand mixer (or using a big bowl and a hand-held mixer). One at a time, add eggs and mix until mixed. Add vanilla extract and blend. Ripe bananas should be mashed and added to the recipe, then mixed.
• Flour, baking soda, baking powder, and salt should all be combined in a medium bowl. Stir everything together. Add the dry ingredients gradually while stirring until just blended. Avoid over-mixing.
• Blueberries should be coated with flour before being gently incorporated into the batter.
• Fill the prepared loaf pan with batter (sprayed with nonstick cooking spray or lined with parchment paper). A toothpick inserted should come out clean after 55 to 60 minutes of baking. Watch carefully since ovens might differ. If necessary, you might have to bake the food for an extra 5–10 minutes.
• Enjoy after totally cooling on a wire rack.
Storage instructions
Blueberry banana bread should be taken out of the loaf pan after baking, let to cool to room temperature, and then wrapped. Use a plastic resealable bag or tightly wrap the bread in plastic wrap. After that, keep the bread chilled or at room temperature. Wrap the blueberry banana bread first in plastic wrap, then in aluminium foil, and finally freeze it. The bread can be frozen whole or cut into slices before freezing.
