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My Blueberry Banana Bread takes the classic quick bread into a delicious dessert using fresh blueberries and a powdered sugar glaze.
Blueberry Banana Bread
I love finding creative ways to use up odds and ends in the kitchen. My Blueberry Banana Bread totally filled this need for me today. I had a few frozen over ripe bananas and a couple handfuls of blueberries that were ready my freezer smoothie bag or some sort of baked treat.
Everyone loves my classic banana bread recipe, so I took a chance and added some delicious blueberries to the batter. And it worked. It was a hit and everyone loved this recipe!
Ingredient notes and substitutions:
- fresh blueberries
- sugar
- vegetable oil
- eggs
- all purpose flour (I used half AP & half whole wheat)
- vanilla extract
- baking soda
- coarse Kosher salt
- overripe bananas
Using Frozen Bananas? Let thaw completely, drain off any liquid and mash before adding to batter.
Fresh or Frozen Blueberries? I prefer fresh. You can try frozen, but they need to be thawed, drained, and patted dry.
How To Freeze Bananas
There is always that one last banana that doesn’t get eaten in my house and it is really soft with tons of black spots. No one wants to eat it at this point, so I freeze them.
First, I remove the peel and break it in half or in thirds (they are easier to use that way if I want one in a smoothie). I place them in a gallon zip lock freezer bag and throw it in the freezer. I keep doing this until I have 2-3 bananas and then make banana bread.
If one of my kids starts a large banana and decides not to finish it, I’ll cut off the part they ate off of and freeze the rest.
Thaw before using in banana bread!
How to Make Powdered Sugar Glaze
The Blueberry Banana Bread is delicious on its own, but adding a simple powdered sugar glaze takes it from breakfast bread to dessert!
You will need :
- 2 cups powdered sugar
- Splash of milk (any type…almond, rice, soy, cow)
Combine powdered sugar and milk in a small bowl. Mix well. Add milk by the teaspoon full until the glaze is just barely thin enough to spoon over the bread.
Blueberry Banana Bread
My Blueberry Banana Bread takes the classic quick bread into a delicious dessert using fresh blueberries and a powdered sugar glaze.
Ingredients
- 1 1/2 cups blueberries, divided
- 1 1/4 cups sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups all purpose flour (I used half AP & half whole wheat)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp coarse Kosher salt
- 3 bananas (overripe and mashed)
- For Glaze:
- 2 cups powdered sugar
- Splash of milk (any type...almond, rice, soy, cow)
Instructions
- Preheat oven to 325F. Spray bundt pan with non stick cooking spray and set aside. Wash blueberries and lay on paper towels to dry.
- Mix sugar and oil in mixer on low speed until combined. Add in eggs and mashed bananas and continue to mix until well combined.
- Add vanilla, flour, baking soda, and salt. Continue mixing with medium speed until everything is well combined. Remove beater and gently stir in 1 cup of blueberries by hand.
- Add remaining blueberries to the bottom of the bundt pan, pour batter over blueberries. Bake at 325F for 45-50 minutes or until a toothpick inserted comes out clean. Let cool 10-15 minutes before trying to remove from pan. Let cool completely on a wire rack.
- For Glaze: Combine powdered sugar and milk in a small bowl. Mix well. Add milk by the teaspoon full until the glaze is just barely thin enough to spoon over the completed cooled bread.
Notes
Using Frozen Bananas? Let thaw completely, drain off any liquid and mash before adding to batter.
Fresh or Frozen Blueberries? I prefer fresh. You can try frozen, but they need to be thawed, drained, and patted dry.
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