What a long weekend. I’m utterly exhausted. I think the Saskatchewan country air does that to you. It’s either that or Claudia waking me up at 6:00am to go fishing. She convinced me that it was the only time the fish bite. And, she was right. We ended up catching a bunch of fish – large and small. My fiancé even caught a master angler! We threw the master angler back along with the some of the really small fish, but ended up with a haul of about 5 Pickerel fish (or Walleye). Who knew Claudia was such a fish whisperer?
Along with being able to speak to the fish in Canada, Claudia also makes a mean Banana Bread. I love this recipe. She typically doesn’t add berries, but I had an abundance of blueberries so I figured I’d throw them in there. I’m glad I did. This bread is super moist and flavourful. Claudia even approved the blueberry addition I made and deemed it absolutely delicious. I think you will too!
Using an electric mixer, cream butter and sugar.
Add beaten egg. Beat until mixture is light and fluffy.
In a medium bowl, sift together your flour, baking soda, baking powder and salt.
Sift together twice.
Add your mashed bananas to the creamed butter mixture, alternating with the sifted dry ingredients.
Gently fold in your blueberries.
Pour batter into a greased loaf pan.
Bake at 325 degrees fahrenheit for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pan on a wire rack for 20 minutes.
Cool loaf on a wire rack completely.
Divide up and share with your friends.
Enjoy!
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 egg, beaten
- 1-1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 ripe bananas, mashed
- 2 cups blueberries
- Using an electric mixer, cream butter and sugar.
- Add beaten egg. Beat until mixture is light and fluffy.
- In a medium bowl, sift together your flour, baking soda, baking powder and salt. Sift together twice.
- Add your mashed bananas to the creamed butter mixture, alternating with the sifted dry ingredients.
- Gently fold in your blueberries.
- Pour batter into a greased loaf pan.
- Bake at 325 degrees fahrenheit for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool in the pan on a wire rack for 20 minutes.
- Cool loaf on a wire rack completely.
- Enjoy!
3 Comments on Blueberry Banana Bread
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Sara
May 31, 2016 at 3:19 PM (9 years ago)How can recipe be adapted for a diabetic?
Mina
January 4, 2017 at 9:02 PM (8 years ago)Instead of the 1 cup of brown sugar I use 1/4 cup brown sugar and 3/4 cup unsweetened applesauce.
For the 1 1/2 cup flour I use 1 cup whole grain and 1/2 cup all purpose.
f nord
December 24, 2019 at 1:50 AM (5 years ago)to keep the berries “nicer” subject them to minimal mixing, by firs dredging them in the flour mixture (coating and removing the excess), then mixing per usual directions and folding or gently stirring the berries in at the end.
Also, if the “juice-stained” parts are greyed or have a greenish tinge compared to the reddishness of the berries, try cutting down the baking soda a bit, or adding a bit of cream of tartar. It’s from the batter being alkaline. Blueberry becomes more reddish in mild acid, and greyish in mild base/alkalye.