INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed
- 1 cup blueberries tossed in flour
INSTRUCTIONS
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Preheat oven to 350 degrees. Spray a 9×5 loaf pan with nonstick spray.
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Add the flour, baking powder, cinnamon, baking soda, and salt to a small bowl and whisk to combine.
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Add the butter and sugar to a large bowl and beat with an electric mixer until light and fluffy.
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Beat in the eggs and vanilla until combined.
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Add the mashed bananas to the mixture and mix by hand until combined, scraping down the bowl as you stir.
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Stir in the dry ingredients by hand, being sure not to overmix the batter.
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Fold in the blueberries.
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Transfer the batter to the prepared baking dish and bake for 1 hour or until a tester comes out clean. Tent the pan with aluminum foil if the bread is starting to get too brown towards the end of baking.
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Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.
TIPS & NOTES:
I’ve only tested this recipe with fresh blueberries, but frozen would likely work.
To toss the berries in flour, just rinse the berries and pat dry. Sprinkle on a tablespoon or two of flour and gently stir to coat the berries in the flour.
Sprinkle extra berries on top of the batter before baking, if desired.