Blueberry Banana Bread

Indulge in the perfect breakfast treat with this mouthwatering blueberry banana bread recipe. Moist, flavorful, and bursting with the natural sweetness of ripe bananas and juicy blueberries, this delectable bread is a must-have in your baking repertoire. Imagine slicing into a tender loaf, the aroma of baked goods wafting through your kitchen, and the anticipation of that first bite spreading a smile across your face. This recipe is a delightful fusion of fruity flavors and comforting textures, making it a surefire hit with your family and friends. Stay tuned to discover the secrets behind this irresistible blueberry banana bread that will elevate your breakfast game to new heights.

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Cake Batter

Puree bananas with lime juice; set aside. Sift flour with baking powder/soda together. Cream softened butter with salt and sugar. Add an egg and beat until smooth and fluffy. Lower mixer speed and add 10% of the sifted powders into the mixture. Add the remaining egg and mix until just combined. Add banana puree and the remaining sifted powders. Mix until combined.

Blueberries

Fresh blueberries bleeds less than frozen ones. If using frozen blueberries, rinse them in cold water, pat dry right before using.

Why does the fruit in cake go to the bottom?

To prevent fruits to sink to the bottom of the cake, coat fruits in flour before folding into the batter. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit. Fill up prepared pan and bake.

Baking

Preheat fan oven to 325ºF/160ºC. Bake for about 50 minutes. Insert a thin knife blade or a wooden skewer into the center of the cake, it should come out clean. Wait 30 mins before de-molding.

Storage

Banana bread can be kept wrapped in plastic film for a few days in the refrigerator. It freezes well too. Blueberry banana bread makes amazing French toasts Blueberry Banana French Toast – Enjoy!

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