Blueberry Banana Bread
Servings: 8
Calories: 290kcal
Cost: $8
The best of its kind
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Equipment
- 1 Stand mixer
- 1 Pound cake mold greased and floured
- 1 Baking tray
- 1 Rubber spatula
- 2 Pastry bowls
- 4 deli containers
Ingredients
Cake Batter
- 250 g Ripe bananas the darker the better
- 10 g Lime or lemon juice
- 250 g Blueberries
- 10 g Flour
- 140 g Butter softened
- 2 g Salt
- 120 g Sugar
- 2 ea. Eggs
- 260 g All purpose flour
- 10 g Baking powder
- 2 g Baking soda
Topping
- 100 g Banana sliced lengthwise
Instructions
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!
Nutrition
Serving: 100g | Calories: 290kcal
3 thoughts on “Blueberry Banana Bread”
My husband and mom are absolutely obsessed with this banana bread. Thanks Bruno
My family loves the flavorful banana bread!
☺️