If you’re anything like me, the teeniest speck of brown on a banana means there is only one place for that banana….in the garbage!
So, as you can imagine, I probably throw away far more bananas than I actually eat. That is until I learned just how insanely easy it is to make homemade banana bread.
Gone are the days of treating myself to banana bread at Starbucks because, um, I can make better Blueberry Banana Bread at home. Boo-ya!
Ok, ok, that was a bold statement. Starbucks banana bread is pretty damn good, so I’ll just say this banana bread is just as good, PLUS I added blueberries, and blueberries make everything better.
As you may know if you read my Blueberry Greek Yogurt Pancakes post, aside from 110+ degree weather in AZ, summer is one of my favorite times of year because of the plethora of fresh and in-season blueberries. So, today I am bringing you a fresh blueberry banana bread recipe that is sure to knock your socks off!
I’ll admit, I am not a pro baker by an stretch of the imagination. I have had way more baking fails than I have had successes, so I was a little apprehensive to give banana bread a try. But, I was watching the Food Network one afternoon (one of my favorite channels- I know, I’m a nerd) and Giada de Laurentiis was making this Blueberry Banana Bread and it looked so yummy and seriously easy. So I thought “OK, Lauren, you can totally do this!”
And do this, I did! And what a success!
This Blueberry Banana Bread is so moist, delicious and simple to make! Once you make it, like me, you’ll be wondering why it took you so long to make it in the first place.
With this Blueberry Banana Bread recipe under my belt, I hereby promise to never throw away another brown banana again. #allhailbrownbananas…or something like that.
In other news, I also discovered freezing bananas when they are coming up on their prime, so there’s that too. Adulting win! (P.S. frozen bananas are awesome and extremely convenient for making PB&J Smoothie Bowls…just saying!)
Now get out there and use up those overripe bananas before they start attracting fruit flies. Brown bananas for the win!
This quick and easy recipe for perfectly moist Blueberry Banana Bread is the best way to use up those over-ripe bananas on your counter!
Preheat oven to 350 degrees and grease the bottom and sides of a loaf pan. (For easy removal, also line the bottom and 2 small sides with parchment paper).
In a small bowl, mash up the bananas with a fork and set aside.
In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.
In a large mixing bowl, whisk together milk, eggs, melted butter, vanilla and sugar. Stir in the mashed bananas.
Combine the dry ingredients into the wet ingredients and stir to combine. (Do not over mix). Gently fold in the blueberries.
Transfer batter to greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy warmed with butter!
This recipe is adapted from The Food Network