Banana Blueberry Bread
Classic banana bread combined with plump juicy blueberries. Turns out moist and fluffy with rich banana aroma with big juicy bursts of blueberries (I used fresh berries) when eating. This takes banana bread to the next level.
Yield
12 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
bananas
mashed |
|
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
bananas
mashed |
|
| 237 | ml |
blueberries
|
|
Directions
Sift together flour, baking powder, soda, and salt.
Set aside.
Cream butter and gradually beat in sugar until light and fluffy.
Beat in eggs one at a time.
Add flour mixture and banana alternately in three parts. Gently stir in blueberries.
Turn into oiled 9 x 5-inch loaf pan.
Bake at 350℉ (180℃) F for 50 minutes.
Turn out of pan to cool.
