Blueberry Banana Bread
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Blueberry Banana Bread
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Banana bread meets blueberry muffin in this fabulously fruity morning mashup, studded with fresh blueberries and drizzled with a vibrant blueberry glaze.
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Ingredients
For Banana Bread:
- 1¾ 1¾ cups all-purpose flour
- 1 1 teaspoon baking soda
- ½ ½ teaspoon fine sea salt
- ¼ ¼ teaspoon ground cinnamon
- 1 1 cup mashed ripe banana* from 2 large or 3 small bananas
- ½ ½ cup packed light brown sugar
- ¼ ¼ cup granulated sugar
- 2 2 large eggs at room temperature
- 2 2 teaspoons vanilla extract
- ½ ½ cup unsalted butter melted and cooled slightly
- 1 1 cup blueberries
- 1 1 tablespoon all-purpose flour
For Glaze:
- ½ ½ cup blueberries
- 1 1 teaspoon lemon juice
- ½ ½ cup powdered sugar sifted
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Instructions
- Preheat oven to 350 degrees F. Lightly butter an 8½-by-4½-inch loaf pan; press and 8½-inch wide strip of parchment paper into bottom of pan so it lines the bottom and long edges, leaving two overhangs on either side.
- Melt butter in the microwave or a small saucepan over low heat; set aside and let cool to lukewarm.
- In a bowl, whisk together flour, baking soda, cinnamon, and salt.
- In another bowl, mash bananas until smooth. Whisk in sugar, brown sugar, eggs, and vanilla until evenly incorporated.
- Add banana mixture and lukewarm melted butter to dry ingredients, and mix until just incorporated and no dry ingredients remain (batter will still be slightly lumpy).
- Toss blueberries with 1 tablespoon flour (this will prevent them from sinking). Fold into batter until evenly incorporated, then pour batter into prepared loaf pan. If desired, butter or oil the edge of a bench scraper and use that to imprint a fine line of fat down the center of the loaf (this will help form a nice defined crack as it bakes, but no worries if you skip this step).
- Bake for about 55 to 65 minutes or until a toothpick inserted in the deepest part of the bread comes out with moist crumbs but no longer any gooey batter. If using a 9-by-5-inch pan, the loaf will be shallower so the cook time will be slightly less (check after 45 minutes or so).
- Remove from oven and place pan on a wire rack to allow bread to cool for 30 minutes, then use the parchment overhang as handles to gently lift the loaf out of the pan and place on a wire rack.
- For glaze, combine blueberries and lemon juice in a small saucepan set over medium heat. Smash with a potato masher or the back of a wooden spoon, and bring to a simmer for 1 minute or until softened and juicy. Remove from heat and strain through a fine mesh sieve; you should have 3-4 tablespoons of blueberry 'juice'.
- Sift powdered sugar into a bowl, add 2 tablespoons of blueberry juice, 1 tablespoon at a time, whisking until smooth and no clumps remain. Continue adding blueberry juice, 1 teaspoon at a time, until the glaze reaches the desired consistency (you may have leftover blueberry juice). Drizzle or brush over top of cooled loaf.
- Let glaze set and loaf cool completely before slicing and serving. Store in an airtight container for up to 1 week.
Notes
- *If your bananas aren't quite fully ripe (the peels should be mostly brown), you can roast them in a 300 degree F oven for 15 to 20 minutes until the peels are deep brown and the bananas start to seep liquid. Let cool, then remove peels and proceed with the recipe as written.
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