Blueberry Banana BreadAmy Kinnard
I guess the two little ones are over their banana kick since I actually had three of them leftover inside the fruit bowl turning more brown by the day. On top of the fact that I just can’t make myself waste perfectly usable food and we needed something for breakfast the next morning, I now had the motivation necessary to start searching for a new banana recipe.
We’ve done chocolate banana bread, banana muffins and regular banana bread in the past. This time I wanted to find something with a different flare all its own. Lucky me I found a recipe on www.food.com for “Kelly’s Blueberry Banana Bread.” This recipe had all great reviews with delicious ingredients. The best part was in the mixing. I believe it took me a whole five minutes to complete the batter in a single bowl. You only stir for about 30 seconds! Yeah! Totally my kind of recipe. 🙂
Literally all the ingredients, minus the frozen berries, are thrown into a large bowl and mixed for 30 seconds.
Now usually when adding blueberries or any type of heavy fruit it will sink to the bottom of the bread. Most recipes I’ve read through have said to thaw the fruit first; however, this recipe made a point in ensuring that the berries used were FROZEN. Low and behold the frozen berries did NOT sink or leave these empty blue holes inside the bread after baking. Plus it was so easy just pulling them out of the freezer and folding right into the mixed batter. Less mess!
Only used spray and flour on the bottoms of each pan. My bread didn’t turn out as thick as I’m sure the original creator intended simply because I only had 9×5 bread pans to use instead of the 8x4x1/2 pans called for in the recipe.
Just love seeing all the yummy bits of goodness in the batter. You can see the dash of cinnamon, coconut, blueberries and chunks of banana. Yummy!!!
This had to be one of the most flavorful breads I’ve ever tasted/made before! Plus the blueberries didn’t sink! 🙂 Haha! They were evenly dispersed throughout each bite adding a tangy sweetness to the flavor of the banana and coconut. Again… YUMMY!!!
- 2 ½ C. flour 3 T. vegetable oil
- ½ C. sugar 1/3 C. milk
- ½ C. brown sugar 1 egg
- 1 T. + ½ tsp. baking powder 2 tsp. vanilla
- 1 tsp. salt 3 medium mashed bananas
- 1/8 tsp. cinnamon 1 C. chopped pecans
- ¼ C. coconut 2 C. frozen blueberries
DIRECTIONS: In a large bowl, mix all ingredients except blueberries for about 30 seconds. Fold in frozen berries. Pour into 2 greased 8 1/2×4 1/2×2 ½ loaf pans that have been greased on the bottoms only. Bake in 350 oven for 55-60 minutes, ‘til toothpick inserted in center comes out clean. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, keep refrigerated.