Blueberry Banana Bread

oh boy this bread is ah-maz-ing - so moist and sweet and yummy. I had a bunch of browning bananas and made this and I am so glad I did. I kept the original recipe and used mini loaves because I never have luck with big loaves (and it makes so much). It helped keep them very moist and also perfect on the outside. 
I ended up giving one away, freezing one, and eating two. 


Ingredients:

 1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Directions:
  • Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
  • In a large bowl, combine flour, baking powder, baking soda and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. 

Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.

Add blueberries and gently toss to combine.


Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.



Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.


Recipe from Damn Delicious 




           

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