Author Notes
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
Ingredients
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3 cups
all-purpose flour
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2 teaspoons
baking soda
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1 tablespoon
ground cinnamon
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1/2 teaspoon
kosher salt
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1 cup
granulated sugar
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1 cup
light brown sugar
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1 cup
canola or vegetable oil
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4
large eggs
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1 tablespoon
pure vanilla extract
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7
large, ripe bananas, mashed
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2 cups
fresh blueberries, washed and picked over
Directions
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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.
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In a medium bowl, stir together flour, baking soda, cinnamon, and salt.
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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.
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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.
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