In case you couldn’t tell, I love to try out new recipes. Especially trying variations of banana bread as you can see here, here, here, this one too, and this. I can’t get enough of them, and thankfully my husband is a willing taste tester. My husband didn’t notice the banana flavor, probably because he didn’t know there was any in this (he assumed blueberry, of course). I thought the bread was okay, and a little dense but that may be because I over stirred the batter? Not sure, I thought I did a pretty good job of not over mixing. Maybe it was tougher because there is no butter in this, which usually keeps loaves tender and moist. Thanks for reading, enjoy!
Blueberry Banana Bread – adapted from Chef in Training
- 2 cups flour (250 grams)
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 cup sugar (**I used 1/2 cup vanilla sugar, 1/2 plain**)
- 3 Tbsp. canola oil
- 2 spotty bananas, mashed
- 1 egg
- 1 tsp. vanilla extract
- 1 1/3 cups fresh blueberries
- Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth. Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.
- Bake for about 55-60 minutes, until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs attached.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.