Blueberries are in season, and ripe bananas are always in season, especially on our countertop. So, there’s that! I love banana bread, but when you add something else special, it becomes a whole new thing. I love that it has a natural sweetness, but never seems sickeningly sweet. And I love the consistency; chock full of creamy bananas and sweet blueberries. This is a big brunch or snack delight, and it’s Tamara approved. It’s also Rider approved, because he has been known to sample some bread! I love mine with some scrambled eggs and cheese, and hot creamy coffee.
Blueberry Banana Bread:
What You Need:
¾ cup frozen blueberries
1 ¾ cups all-purpose flour, plus 1 tablespoon for blueberries
1 teaspoon baking soda
¼ teaspoon salt
½ cup quick cooking oats
½ cup buttermilk
1 cup sugar
½ cup butter, room temperature
2 very ripe bananas
½ cup coarsely chopped pecans
What You Do:
1 – Preheat the oven to 350 degrees, and then prepare a 9×5 loaf pan with parchment paper spritzed with nonstick cooking spray.
2 – Mix the oats with buttermilk and allow to soak for at least 10 minutes.
3 – Toss the blueberries in 1 tablespoon flour, and then set aside.
4 – Stir together the remaining flour, baking soda, and salt. Set aside.
5 – In a large mixing bowl, beat the butter until fluffy, about 5 minutes.
6 – Add the sugar and beat until well blended, and then add the eggs and bananas. Continue mixing until combined.
7 – Scrape down the bowl and add the flour mixture; mix just until evenly blended.
8 – Fold in the blueberries and pecans, leaving some for the topping.
9 – Transfer to the prepared loaf pan and spread evenly; then top with remaining blueberries and pecans.
10 – Bake for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean.
11 – Remove the loaf from the oven and let it cool on a wire rack for 10 minutes.
12 – Remove the loaf from the pan by lifting the parchment paper.
13 – Allow the bread to cool completely before slicing.