Mimi's Organic Eats » Bread Recipes » Blueberry Banana Bread

Blueberry Banana Bread

Moist, soft, and bursting with fresh blueberries. This simple Blueberry Banana Bread is the perfect bake when you have overly ripe bananas! Enjoy this for breakfast, brunch, snack or dessert!

If you love banana bread as much as I do, be sure to check out some of my other favorite banana bread recipes like my Coconut Chocolate Chip Banana Bread, Chocolate Chip Banana Bread Bars, or my Eggless Mini Chocolate Chip Banana Bread.

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Why You'll Love This Recipe

My go to is banana bread anytime I have overly ripe bananas. But, this time I made Blueberry Banana Bread and added in fresh blueberries to a classic banana bread recipe. I love incorporating fresh blueberries into desserts, because not only are they delicious, but they also pack lots of health benefits! So, it's always great when you can have your cake and eat it too!

I love this Blueberry Banana Bread because it can literally be eaten for breakfast, brunch, an afternoon snack, or even an after dinner dessert. Serve it with a big glass of milk for dessert or a scoop of ice cream. But, it's equally as delicious with a cup of coffee in the morning, or a smoothie and some almond butter in the afternoon!

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FAQ's

Why do you use blackened overly ripe bananas for banana bread?

As the bananas ripen, the starches turn into sugar. This sugar is what gives bananas their flavor and also lends well to to baked goods, such as banana bread. Using overly ripe bananas will produce a sweeter and moister banana bread. If you've ever eaten a banana that wasn't ripe yet, I'm sure you've tasted the starchiness, and it's not good. That's why you don't want to bake with those bananas either! So, while bananas for eating are best in the middle – the ones for baking are best overly ripe. So, save those bananas and make something with them.

Can I use frozen blueberries instead of fresh?

You can use fresh or frozen blueberries instead of fresh in this Blueberry Banana Bread recipe. Either will work as I tested it with both (because I had so many overly ripe bananas, haha).

Can I use dried blueberries instead of fresh?

Yes, you can use dried blueberries instead of fresh. But, it will create a different style banana bread as the fruit is dried. You won't have big bursts of blueberries like you see in my photos here. Instead, you'll have the small dried blueberries. It will be good, but it won't be as good! I would stick to fresh or frozen if you don't have fresh.

How should I store banana bread?

Banana bread is moist and fluffy, just like cake. So it needs to be stored in an airtight container to retain that moisture and keep its texture. I like to keep my banana bread in a cake dome. A tupperware or zip bag will also work!

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Ingredients for Blueberry Banana Bread

Organic Valley Salted Butter

Homemade Organic Light Brown Sugar

Organic Overly Ripe Bananas

Organic Valley Heavy Whipping Cream

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Organic Blueberries (fresh or frozen)

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Tips for Blueberry Banana Bread

• Make sure your butter is soft. This should be soft enough that if you poked it, it would leave an indent. I like to leave butter out on the counter overnight before baking with it, as it allows it to soften naturally at room temperature. If you need to microwave it, only do 10 seconds per 1/2 cup at once.

• Use overly ripe bananas! If they are black, they are perfect for banana bread.

• I just got a sweet delivery from Florida Crystals, and I love their sugar. If you're not making your own, then try their Organic Light Brown Sugar in this recipe, find it here.

• You can use fresh or frozen blueberries here. It's totally up to you! I like to reserve a few extra blueberries to add on top of the bread too so you see blueberries poking out of the top.

• Make sure to use the best 1-pound loaf pan, as your pan makes a huge difference! My favorite is from USA Pan, as those ridges are seriously helpful. If you don't have one of these loaf pans, I highly recommend purchasing one as they are very inexpensive and make a huge difference! Find it here.

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Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

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Blueberry Banana Bread

Recipe by MimiDifficulty: Easy
Makes

8

servings

Moist and sweet banana bread is loaded with fresh blueberries for a snack that can be enjoyed any time of day.

Ingredients

  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) packed organic light brown sugar

  • 2 large organic very ripe bananas

  • 3/4 cup organic heavy whipping cream

  • 2 organic large eggs

  • 191 grams (1 1/2 cups) organic all purpose flour

  • 1 teaspoon organic cinnamon

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 113 grams (4 ounces) organic blueberries

Directions

  • Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar and mix on low until combined and there are no chunks of butter.
  • Add the bananas, heavy whipping cream, and eggs and mix on low until combined.
  • Add flour, cinnamon, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter. Fold in the blueberries.
  • Grease the bottom and sides of a 1-pound loaf pan. Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
  • Store in an airtight container for up to 7 days.

Notes

  • Gluten Free – Replace the flour with 191 grams (scant 1 1/4 cups) Namaste Organic Perfect Flour Blend.
  • High Altitude – Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.

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