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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This is an excellent recipe for banana blueberry loaf! Be sure to mash the bananas with a fork, don't puree them, this gives for a better texture to the loaf. This recipe makes two loaves, I have even made these in mini loaf pans also. These loaves freeze wonderful, and are even taste better the following day! I have used cranberries in place of the blueberries - I have recently reduced the ingredient amounts to this recipe to yield one loaf instead of two, you may omit the cinnamon if desired. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon nutmeg |
1/2 teaspoon cinnamon |
1/2 cup butter |
1/2 cup white sugar |
1/2 cup brown sugar |
2 teaspoons vanilla (or use maple extract) |
3 large eggs |
2 ripe bananas, mashed |
1 1/2 cups blueberries (fresh or frozen) |
Directions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 9x5-inch loaf pan.
4. In a bowl combine the flour with the next 4 dry ingredients.
5. In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
6. Add in eggs, and beat well (about 2-3 minutes).
7. Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
8. Fold in the blueberries.
9. Transfer to prepared baking pan.
10. Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.
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