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Blueberry BA-NA-NA Bread

Updated: Jan 23, 2021

Are you crazy busy in the mornings like I am? Do you love carbs like I do?! Do you want a healthy alternative to pop-tarts for your babies? Boy are you in for a treat! I found a recipe on Pinterest a couple of years ago and I wrote it down to save for later. Last year, I finally got one of those super awesome Kitchen Aid mixers and decided that this recipe was going to be one of the first things on my list of "to-makes."


I have made the recipe probably 10 times over the last year and made tweaks to it every time trying to get it just right. I have finally mastered it! One thing I hate about finding recipes on Pinterest is reading through the step-by-step instructions only to find out that the author didn't give small details that would have been super helpful, like use small bananas instead of large ones. So, I am going to give you the best possible instructions to make blueberry banana bread!


Let's start with the basics...

- STAND MIXER with the paddle attachment

*I like to be very transparent so I will tell you that I have no idea if you can use a hand mixer or similar to get the same results.

- BAKING SPATULA I like to use this to scrape the sides of the mixer. Sometimes the mixture gets a little crazy and flies up on the sides. If that happens it can throw the recipe off kilter.

- MINI LOAF PANS (4 of them) You can use the reusable kind or the aluminum throw away kind. It will not alter the recipe either way.

- BAKING SPRAY I like to use the baking spray because it has flour built in. I never have baked goods stick to the pan when I use this!

*Baker's Joy is the brand I use for baking.

- BOWLS and MEASURING UTENSILS of all shapes and sizes!

- WHISK

Now, let's talk about the ingredients you will need: First, go pre-heat your oven to 375* and place your butter out to thaw to room temperature (1/2 cup unsalted)!


3 Ripe Bananas, Small

*Not like those miniature ones you can buy! See picture above for reference.

Smash them with a fork and set aside

3/4 cup of frozen organic blueberries

*I like to throw them in the blender. Then, let them sit on the counter as you prepare to bake so they can thaw just a little.

2 eggs, large

1-3/4 cups of all purpose flour

1 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

2/3 cup of sugar

*plus a little extra sugar for pinch sprinkling on top of bread before placing in the oven

1/2 tsp vanilla extract

1/2 cup butter, unsalted and at room temperature (DO NOT MICROWAVE TO THAW)

1/4 cup buttermilk


Here we go! Your oven is preheated to 375* and your butter is room temperature. Go spray your mini loaf pans with the baking spray. Let's get started!


Pour your sugar into your mixing bowl and add the butter on top. Secure your mixer with the paddle attachment down into your bowl and place on setting 4 (medium-high). Allow butter and sugar to blend for 2 minutes or until you see the mixture start to look soft and fluffy.


While the mixer is doing its thing, in a medium sized bowl mix together flour, baking powder, baking soda, and salt. Use a whisk to mix all of these dry ingredients together well. Set aside.


Your sugar mixture is ready to go. Keep the mixer on and slowly add in eggs (one at a time). Pour in the buttermilk and vanilla. Keep mixing!


Slowly pour in your flour mixture. You should start seeing a beautiful bread dough at this point. Mix for 30 seconds or so and then start adding in your smashed bananas. Give it another 20 to 30 seconds to blend in the bananas and then shut the mixer off. Put mixer into the upright position and pour in your blueberries. Use your baking spatula to gently fold them in.


Using a measuring cup (I use a one cup measuring cup for this part. It takes about one and a half cups to get the pans 2/3 full). Gently shake the pans from side to side and give them a couple of good pats on the counter to release any bubbles from the dough! This helps them to cook more evenly! Pinch sugar and sprinkle the tops of each loaf lightly.


Place your pans in the oven and cook for 35-40 minutes. We have a gas oven. The sweet spot for me is 37 minutes! Yes, I know that is exact, but if I have learned anything over the last six months of having a gas oven instead of an electric one, it is that it has a mind of its own and I have to accommodate its attitude or it will burn all of the things!


Allow loaves to cool for 2 minutes before removing from pans. Enjoy hot or allow to cool completely and enjoy them cold! We love them both ways! HAPPY BAKING!











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