I’ve heard of adding chocolate chips or nuts to banana bread… but blueberries? I had two mushy bananas sitting on my counter and decided I had to do something with them. Since I happened to have a bag of blueberries in my freezer, I threw them in on a whim.
The verdict: I’d definitely make this again. The blueberries add sweetness and moisture to the bread, which smells heavenly while it’s baking. Blueberries, bananas, vanilla, and nutmeg all have pleasing aromas on their own; put them together, and you have a delightful combination.
If your home is air-conditioned and you are able to turn on the oven during the summer, this bread would be a great way to use freshly picked blueberries. Otherwise, you can use frozen blueberries any time of year.
Blueberry Banana Bread
1/2 cup butter or margarine
1 cup white sugar
1 cup mashed ripe bananas (about 2 or 3)
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 cup fresh or frozen blueberries
Cream butter and sugar together. Beat in eggs one at a time, beating until smooth. Add banana and vanilla; mix well.
In a separate bowl, stir together flour, baking soda, baking powder, salt, and nutmeg. Add to banana mixture, stirring just to moisten. Fold in blueberries.
Transfer to a greased loaf pan. Bake at 350 F for 1 hour or until toothpick inserted in centre comes out clean. Let stand 10 mins. before removing from pan to cool.