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Blueberry Banana Bread
During quarantine, everyone is making bread and more specifically, I’ve been seeing a bunch of people make banana bread!
Banana bread is probably one of the best scents to be coming out of a kitchen. It’s the smell of comfort and that is what we all need right now in this questionable and uneasy time.
I think that’s also why many people are making bread. It’s therapeutic and it’s comforting because it has sweet memories associated with it. It’s also a nice distraction from the real world.
Last week, we had three really ripe bananas and some blueberries in the fridge that needed to be used so we combined them and made blueberry banana bread!
This blueberry banana bread uses the banana bread recipe I already have on the blog and although it has coconut in it, we omitted it and just substituted blueberries.
The banana bread recipe minus the coconut is a great base recipe for any banana bread that you want to make. Whether it is a blueberry banana bread or another type, it is sure to make all your banana bread dreams come true!
I feel like picking add-ins for banana bread is one of the most fun parts of making banana bread, haha…but one thing is for sure, I am NOT a nut fan in banana bread, or any baked dessert for that matter.
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Other banana bread recipes:
Blueberry Banana Bread
Equipment
Ingredients
- ⅓ cup (79 ml) melted coconut oil
- ½ cup (161 g) maple syrup, room temperature
- 2 large eggs, room temperature
- 1 cup (150 g) large ripe bananas,, mashed (about 3)
- ¼ cup (59 ml) unsweetened almond milk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 ¾ cups (210 g) whole wheat flour
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 pint (473 g) fresh blueberries
Instructions
- Preheat oven to 325 °F (163 °C) and grease a 9×5-inch loaf pan with coconut oil spray, or similar.
- In a large bowl, whisk together coconut oil, maple syrup, eggs, bananas, almond milk, and vanilla extract.
- Add the baking soda, cinnamon, and whole wheat flour to another large bowl and scoop out two tablespoons of the dry mixture and put into a small bowl to toss the blueberries in. Gently fold together dry and wet ingredients until batter forms then pour the blueberries and extra flour into the batter and gently fold in.
- Pour batter into prepared loaf pan and gently tap it against the countertop to let air bubbles escape and to smooth out the top.
- Bake in the middle rack in the oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before placing on a wire rack to cool completely.
- Slice and put in an airtight container for up to one week in the fridge.
