Who doesn't love banana bread? But it can get a bit boring. The addition of blueberries makes it perfect for summer. Plus, I purposely developed this recipe so it makes two loaves of banana bread, because we all want leftovers! —Laura Dembowski
light brown sugar
canola or vegetable oil
pure vanilla extract
large, ripe bananas, mashed
fresh blueberries, washed and picked over
In This Recipe
Preheat oven to 350 degrees F. Oil 2 loaf pans and line the bottom only with parchment. Place the loaf pans on a sheet tray for easy removal from the oven later.
In a medium bowl, stir together flour, baking soda, cinnamon, and salt.
In a large bowl, stir together sugar, brown sugar, and oil. Stir in the eggs one at a time until well combined. Stir in the vanilla and bananas. Add the flour mixture and mix until just combined. Fold in the blueberries until distributed.
Divide the batter equally between the loaf pans and place in the oven. Bake for about 1 hour, rotating halfway through, until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. If the loaves are getting too brown, tent with foil. I recommend doing this between 30-40 minutes into baking. Cool loaves in the pan for about a half an hour before removing and allowing to cool completely on a rack or serving tray. Bread may be stored at room temperature in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 1 minute.