Blueberry Banana Bread

Ever spend time trying to decide between two specific types of muffins?  Last weekend I kept wavering between baking banana bread or blueberry muffins...that's a tough one right?  I wondered what would happen if I didn't choose.  Turns out what happens is happy times and a little party in your mouth. 

This has all the fantastic moist banana flavor of banana bread with big juicy bursting pops of blueberry.  

I had a killer long week at work so I'll leave today's writing at that.  This bread is definitely good stuff!

Blueberry Banana Bread

Ingredients
3 c all-purpose flour

1/2 teaspoon salt
1 tbsp baking soda
2 sticks unsalted butter, at room temperature (8oz)
2 c sugar
1 tbsp pure vanilla extract
2 large eggs, preferably at room temperature
4 very ripe banana, mashed ( 1 1/2 - 1 3/4 cups)
1 cup plain greek yogurt 

1.5 c blueberries, washed and drained

2 tbsp flour for dusting blueberries

For the Glaze(optional):
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

Directions

1. Center a rack in the oven and preheat to 350°F 
2. Generously grease and flour a 9- to 10-inch (12 cup) Bundt pan. 
3. Whisk the flour, baking soda and salt together.
4. In a large mixing bowl, beat butter until creamy. 
5. Add the sugar and beat at medium speed until pale and fluffy. 
6. Add vanilla, then add the eggs one at a time, beating well after addition of each egg
7. Reduce the mixer speed to low and mix in the bananas--batter will curdle
8. Alternately mix in 1/2 of dry ingredients then  and 1/2 yogurt mixing only well enough to combine.
9. Toss blueberries with 2 tbsp flour,  Gently fold into banana batter. 
10. Pour the batter into the pan, tap the pan on the counter to remove bubbles.
11. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 5-10 minutes.
12. Flip cake onto plate and then again onto cooling rack and cool to room temperature. 
13. When cake is completely cool, prepare the glaze: In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth.
14. Line baking sheet with waxed paper and place under rack. 
15. Drizzle glaze over top of banana bread and let set.