Ingredients
Method
Baking Preparation
- Preheat your oven to 375°F. Spray two 9x5-inch loaf pans with nonstick cooking spray and set them aside.
- In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy.
- Add the beaten eggs to the butter-sugar mixture and mix until well combined. Then add the mashed bananas and mix again until fully incorporated.
Mixing and Baking
- Sift the flour, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture, mixing just until a few streaks of flour remain. Do not overmix.
- Gently fold in the flour-coated blueberries using a spatula, being careful not to crush them.
- Divide the batter evenly between the prepared loaf pans. Bake for 15 minutes at 375°F.
- Reduce the oven temperature to 350°F and continue baking for another 30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean. Allow the loaves to cool completely in the pans before removing.
Nutrition
Notes
For extra flavor, add a teaspoon of vanilla extract along with the bananas.
If using frozen blueberries, do not thaw them; toss them with flour directly from frozen.
Store leftover bread wrapped in plastic wrap at room temperature for up to 3 days.
To make ahead, bake and freeze the loaves (wrapped tightly) for up to 2 months.
Avoid overmixing the batter to prevent a dense, tough bread.
Serve slices warm with a pat of butter or a drizzle of honey for a treat.