Lately I have been finding huge blueberries in the stores. Sadly, I have often found that “beautiful, large” fruit is all looks and no flavor, but these blueberries have been packed with flavor. I needed some gifts of food, so it was time to make one of my favorite breads: Banana Blueberry Bread.
See also: Vegan Blueberry Banana Bread, Banana Bread, Vegan Banana Bread, Gluten Free Vegan Banana Bread and Diabetic Friendly Banana Muffins
The Inside Scoop
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams, as indicated on the package of flour. The “scoop and fill” method of filling the measuring cup will add too much flour to the bread. To get the correct amount of flour, it is very simple to weigh the flour so that the bread is not dry due to too much flour. However, if you do not have a food scale, sift the flour 3 times, then gently spoon it into a measuring cup and use the edge of a knife to level the measuring cup.
Small, Medium, or Large? This recipe can be made as muffins, or in mini, small, medium or large loaf pans. No matter which size you choose, spray the loaf pans with cooking spray. Then, line the bottom and ends of the baking pans with parchment paper. Let the parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan. For muffins, line the cupcake tins with cupcake papers. Spray the paper cups with non-stick cooking spray.
Double Up! Since I needed some food gifts, I made mini loaves, using heavy mini loaf pans. When making large loaves (rather than mini loaves or muffins), double the pans; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
“Tally Me Bananas.” Bananas vary in size; 3 medium bananas may be the right amount; lucky you! However, 3 bananas may not be enough and then your bread lacks flavor or 3 bananas may be too much and then your bread is heavy and dense. Weigh your bananas to ensure you have the right amount. And make sure your bananas have plenty of brown spots!
Do not mash your bananas. Rather, add whole or sliced bananas to the batter; your mixer will mash most of the banana but leave you with some small chunks of banana for extra banana flavor.
“I found my thrill, on Blueberry Hill.” If using frozen blueberries, thaw completely, drain, and pat dry. Both fresh and frozen blueberries will sink to the bottom of the bread and will leave the surrounding batter raw. To avoid this, dredge fresh or thawed blueberries with flour to prevent blueberries from sinking to the bottom of the batter.
Wheat flours contain gluten. Extended mixing can create a chewy crumb and a tough crust. Mix the wet and dry ingredients on the slowest speed of a stand mixer until just combined. If mixing by hand, mix gently until combined. Gently fold in the blueberries after all other ingredients have been combined.
Distribute batter evenly in the pans to reduce excessive doming in the middle. This helps to ensure a more even bake.
It is important to remove your baked bread from the pan after cooling for 10-15 minutes so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools. Loosen the long edges with a knife, then lift the bread out of the pan using the parchment paper handles and place on a cooling rack.
ENJOY!
A delicious, moist, high-rising fruit bread, packed with bananas and studded with sweet blueberries. Decide on the size of the loaf desired. This makes enough batter for five 2½” x 4” x 2” loaves, or two 7½” x 3¾” x 2¼” loaves, or one 9 ¼” x 5 ¼” x 2 ½” loaf. You can also use this to make muffins by lining a muffin tin with paper muffin cups and spraying the paper cups with non-stick cooking spray. Spray the loaf pans with non-stick cooking spray. Line the bottom and 2 short ends with parchment paper, leaving enough parchment paper extending above the short ends to make “handles.” Preheat the oven to 350 degrees. Place blueberries into a small bowl. If using frozen blueberries that have been thawed, pat dry. Toss the blueberries with 30 g./ ¼. c. of the all-purpose flour. Set aside. Measure bananas into a small bowl. DO NOT MASH. Set aside. In a medium bowl, whisk together the remaining 240 g./ 2 c. all-purpose flour, baking soda, baking powder, and salt; set aside. In a large bowl on medium speed of an electric mixer, beat together the butter and sugar until creamy. Add the eggs; beat until light, scraping bowl and beaters frequently. Add the buttermilk and vanilla; beat until completely incorporated and scraping frequently. Add the bananas; mix until bananas are broken up. Small chunks of banana should be visible. By hand, fold the flour mix into the butter/sugar mix. By hand, gently fold in the blueberries and any flour still in the bowl. Fold until blueberries are evenly distributed throughout the batter. Distribute the batter evenly among the loaf pans or muffin cups. Bake at 350 degrees for 45 minutes for the 2 ½” x 4” loaf pans, or up to 80-90 minutes for the largest loaf pan. For muffins, bake approximately 25 minutes, depending on the size of your muffins. Use a metal cake tester to test for doneness. Once done, remove the loaves from the oven and set on a cooling rack for 10 minutes. After 10 minutes, run the flat side of a knife along the long sides of the pan to loosen the bread from the pans. Use the parchment “handles” to lift the loaves out of the pans and place onto the cooling racks. Cool completely. ENJOY!Banana Blueberry Bread
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