Saturday, July 20, 2013

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. 

14 comments:

Lila said...

I really like lemon bread and blueberry mixed together and I've added raspberries to banana bread before but I've never added blueberries. I bet this is so tasty. And your pictures make it look so pretty!

Lila said...

Banana bread is my favorite comfort food. My favorite is adding coconut to it but this looks really good too!

Lila said...

Oh my! Looks insane. If you're ever in Chicago, you should go to Violet Bakery and try their strawberry chocolate banana bread. Mindblowing!

Unknown said...

I have to ask... Why dust the blueberries with flour? I have never done that before and had not heard of it, just curious.

Lila said...

yummy, yummy way to my tummy! we make banana bread at least once a week because my kids inhale it. i like to get other fruit into them too but when I buy blueberries they fight over the small containers. this is a great way to get bluberries into their diet without all of the fighting!

Mary said...

Hi Tammy! I always dust all my berries in flour to prevent them from sinking to the bottom while baking. It definitely works! Hope that helps. :)

sophia said...

I am in love with bundt shape cakes. I bake all of my loaves and cakes in them if I can. This is so pretty with the blueberries on top and I love the glaze dripping down!

Lila said...

I have 3 bananas on my counter right now waiting to be made into banana bread! I also have blueberries. Yes, this is getting made!

Lila said...

I die! Can't wait for my husband to make this!

Lila said...

Wow this looks zoo good!

Anonymous said...

Hi, how do I get the glaze white? I have followed the simple instructions but it always comes out yellowish in color?

Mary said...

Hi there! I've never had yellow glaze before so am at a bit of a loss--it does turn out cream colored but not yellow. I use natural uncolored butter. Is there any chance your butter is colored yellow?

Sue said...

just how much baking soda is to be used - its written as " 1 tbsp. teaspoons"

Mary said...

Hi Sue. I sent you an e-mail as well but I updated the recipe to show the TBSP only. Sometimes I vacillate between three teaspoons or 1 tbsp...sorry about that. :)