Very Berry Blueberry Banana Bread… and Mini Muffins!

bread 22

I stock up on fruit, and it never fails that at least a couple bananas get a little more ripe than preferred… ugh. So rather than feed the compost this week, I decided to make Very Berry Blueberry Banana Bread. Yay!

Even my pickiest eaters are enjoying this treat. The recipe as listed will make four mini loaves, or one regular loaf and 24 mini muffins.

Here’s what you need:

ingredients

forgotten ingredientsnonstick cooking spray

1 3/4 cups all-purpose flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

1/2 cup butter, room temperature (I used salted, but you can use unsalted too)

1 cup sugar

2 large eggs

1/4 cup buttermilk

3/4 tsp vanilla extract

3 ripe bananas

1 to 1 1/2 cup blueberries

crystalized sugar (optional)

Instructions:

Preheat the oven to 350 degrees F. Lightly coat your bread pans with nonstick cooking spray and/or line your muffin tray.

In a medium bowl, combine flour, baking powder, baking soda, and salt. It truly amazes me that 1/8 teaspoon of anything can make or break a recipe… but it can, so don’t forget the baking soda!!

Beat together the butter and sugar for about two to three minutes until light and fluffy. If you only have cold, hard butter, put it in the microwave ON DEFROST. Works wonders! Keep an eye on it though as it can still melt. Beat in eggs (I suggest farm fresh… from Scented Acres!), buttermilk, and vanilla until well-combined.

mixing ingredients

Mash the bananas. With a potato masher or simply a fork. Beat those baby-food worthy bananas into the sugar mixture.

mashed bananas

Gradually add the flour mixture to the sugar mixture, beating until combined.

Add blueberries and gently stir. I suggest fresh blueberries, but I used thawed-from-the-freezer-fresh-at-one-time berries. My bush is a little sad 😦

blueberry bush

Fill the loaf pan a little over half, and the muffin cups the same. Sprinkle crystalized sugar over the top and add a few blueberries if desired. Bake the loaf for 65 minutes, the muffins for 20 minutes, or the mini loaves for 30-35 minutes each. All ovens vary, and may not be as fantastic as my gas get-up, so keep an eye on your bread and always use the knife method… stick it in, if it comes out clean… it’s done!

Remove your fragrant, fresh berry goodness from the oven, let it cool, and enjoy!

Bread1

Now… what to do with the remaining buttermilk? Hmmmm… maybe my next post!

Notes: This recipe was adapted from Damn Delicious… and that it is!

Until we meet again…

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