Blueberry Banana Bread is perfect to serve at a brunch or afternoon tea! July is National Blueberry Month and what better way to celebrate by making and serving this delicious bread. Personally blueberries are one of my favorites to munch on and in the past I have never thought of putting them in my banana bread recipe til now.
I had an abundance of blueberries in my fridge that I had gotten at the local farmer’s market and was about to freeze them when I came across the idea to make Blueberry Banana Bread. It turned out so yummy and I had friends asking for the recipe! Also when I made this banana bread I made it gluten free by using my gluten free flour so that I could give Melissa a couple slices to enjoy.
Did you know you can freeze bananas? That is a great tip for over ripe bananas or bananas that you find on managers special.
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- 3 ripe bananas
- ⅓ cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- Pinch of salt salt
- 1 tsp cinnamon
- 1½ cup flour
- 1 pint blueberries
- Preheat the oven to 350°F.
- With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sugar, egg, and vanilla.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour, mix.
- Add blueberries, mix.
- Pour mixture into a greased 4×8 inch loaf pan.
- Bake for 1 hour.
- Cool on a rack.
- Remove from pan and slice to serve.
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