This Blueberry Banana Bread is easy to make and tastes amazing. It's the perfect way to start off your day when you are in a hurry.
Course Bread
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 12Servings
Calories 275kcal
Equipment
Measuring Cups and Spoons
large mixing bowl
stand mixer with the whisk attachment
large bowl
Loaf pan
small bowl
serving plate
large spoon
Ingredients
½cupButtersoftened to room temperature
1cupSugar
2Eggs
1TablespoonVanilla
2ripe Bananasmashed
2cupsFlour
1teaspoonBaking Soda
1teaspoonBaking Powder
½teaspoonSalt
2 ½cupsBlueberries
Glaze
2cupsPowdered Sugar
1teaspoonVanilla
1TablespoonMilkplus more if needed
More Blueberries to top
Instructions
Heat the oven to 350 degrees.
In the mixing bowl of a stand mixer, add the butter and sugar, and mix with the Whisk attachment, until light and fluffy. Add the eggs, and blend between additions.
Add vanilla and blend.
Mash the bananas until smooth, and add to the mixing bowl, and blend well.
In a separate bowl, add the flour, baking Soda, baking Powder, and salt, and stir well until completely blended.
Add the flour mixture to the mixing bowl a little at a time, blending between additions.
When you get to the end of the flour, toss the blueberries in the flour, and add it to the mixing bowl.
Blend on low, just a couple of times around the bowl to mix.
Grease and flour a loaf Pan, and pour the batter into the pan.
Bake for about 1 an hour, or until a toothpick comes out clean.
When the banana bread is done, remove from the oven to a wire rack to cool completely.
Glaze
In a small bowl, add the powdered sugar, milk, and vanilla.
Stir gently with a spoon until mixed, and continue to stir until the glaze is smooth, and no lumps of sugar remain.
If the glaze appears to thick, add a couple of drops of milk, and stir to thin slightly.
If you would prefer the glaze thicker, add a teaspoonful of powdered sugar at a time, until desired thickness is achieved.
Place the bread on a serving plate, and ice the top of the bread with the glaze.
Add about 1 cup of blueberries to garnish the top. Cut the loaf in1 inch slices, serve, and Enjoy!
Notes
Store leftovers in an airtight container for up to five days.