Fruity breakfast loaf (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup (1 stick) unsalted butter, softened
02 -
1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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3 ripe bananas, mashed (about 1 1/2 cups)
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups fresh blueberries, tossed in 1 tablespoon flour
# Instructions:
01 -
Heat your oven to 350°F. Grab a 9x5-inch loaf pan and grease it with butter or a quick spray of nonstick cooking spray.
02 -
In a large bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy - about 2 minutes of mixing. Add the eggs one at a time, mixing well after each. Stir in the vanilla and mashed bananas until everything's well combined.
03 -
In a separate bowl, whisk together the flour, baking soda, and salt until evenly mixed.
04 -
Gradually add the dry mixture to your banana mixture, stirring just until combined. Be careful not to overmix - this keeps your bread tender.
05 -
Gently fold in your flour-coated blueberries. The flour coating helps prevent them from sinking to the bottom of the loaf while baking.
06 -
Pour the batter into your prepared loaf pan. If you want, press a few extra blueberries into the top of the batter for a prettier presentation when baked.
07 -
Bake in the preheated oven for 55-65 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. If you notice the top getting too brown before it's done, just tent some aluminum foil over it.
08 -
Let the bread cool in the pan for about 10 minutes, then remove it to a wire rack to finish cooling completely. Once cool, slice and enjoy!
# Notes:
01 -
Coating the blueberries in flour helps prevent them from sinking to the bottom of the bread while baking.
02 -
Make sure your bananas are very ripe - those with brown spots will give the best flavor and natural sweetness.
03 -
This bread keeps well at room temperature for 2-3 days, or refrigerated for up to a week.