Flavored with ripe bananas, tart blueberries, and a hint of cinnamon – This tender quick bread is sure to be a favorite!
Before we get into this tender thang, here’s the song giving me life today. It’s Dominican merengue situation. This is not a “shake your ass” post. I’d like you to shake your ass, nonetheless.
Not sure if I’ve mentioned this on here. I’m a procrastinator. I mean sick procrastination. I procrastinate about procrastinating, therefore, I’m the queen of this ish. I love bananas and I usually purchase them semi ripe with the intent of eating them to get in some potassium. The issue here is, I tend to put it off a lot and find myself with tons of overripe bananas. Fortunately I have tons of banana recipes on this space, though at times a sista’ wants a little something extra. I was out and about one day and found super inexpensive blueberries and figured, why not combine the two? I went on The Pinterest and found this recipe from The Baker Upstairs
What ingredients do I need to make this Blueberry Banana Bread?
Glad you asked, homie. I’m going to walk you through this. Put your trust in me. Oh, did I mention we are sprinkling a streusel ting over this bad boy? Well, we are. Ok, let’s get started with this succulent AF situation.
For the sweetened berries
You will need blueberries, granulated sugar, vanilla bean paste.
For the streusel
Grab some granulated sugar, all-purpose flour, ground cinnamon, and unsalted butter.
For the bread
Get yourself some all purpose flour, Baking powder, Baking soda, Ground cinnamon, Granulated sugar, Unsalted butter, Eggs, Vanilla extract, Ripe bananas, Sweetened Blueberries, Banana liqueur – Seriously, if you haven’t made this yet you are totally missing out – And finally, whole milk.
How do I make this situation?
For the sweetened berries – Combine the blueberries, sugar, and vanilla bean paste in a bowl and set aside until ready to use.
For the streusel – You combine sugar, cinnamon, and flour in a small bowl, then you work the butter in until it looks a little sandy. Like damp sand, not that gorgeous powdery island sand.
For the Blueberry Banana Bread – I like to combine the dry ingredients and set aside. I am adding adding a bit of cinnamon to the batter. I love the combination of warm spices with bananas and I’m asking you guys to trust me on this. Now, simply cream butter and sugar until light and fluffy. Add the eggs and beat until combined, followed by the vanilla extract, banana liqueur, and milk. Add the ripe bananas to the batter and continue mixing. At this point the mixture is going to look like curdled milk and that’s fine. Add the dry ingredients and mix until just combined. You should see dry bits. Now fold in the sweetened blueberries, making sure to scrape the bottom of the mixer bowl to combine all the ingredients. Pour the batter in a loaf pan, then sprinkle the streusel on top, and bake this bad boy.
Does this seem like too many ingredients and steps for what is supposed to be a quick bread?
I concede that perhaps it does seem like way too many steps and ingredients. Quick breads are supposed to be… Well, quick. These extra steps, however – Sweetening blueberries with a bit of sugar and vanilla extract, adding cinnamon and banana liqueur to the batter, sprinkling the batter with streusel before you bake it are completely worth it. The bread is super tender and there is so much flavor here. It’s not your typical banana bread. This bread will do those bananas ripening on your counter some justice.
Can I substitute fresh blueberries for frozen?
You sure can! I also find that frozen blueberries don’t sink to the bottom of cake or bread batter the way fresh blueberries do. Something to think about.
Do I have to sweeten the blueberries and must I add vanilla bean paste when vanilla is hella expensive?
You don’t *have* to. The bread will be wonderful regardless. Listen, I get it. Vanilla is through the dang roof right now, and we’re all saving our pennies. Flavor is something I hate to compromise on. I’d rather go barefoot (not really, but kinda). I like the added flavor of the vanilla bean paste, also blueberries aren’t at their peak until July. Right now they’re way too tart. For me, at least.
Can I store this Blueberry Banana Bread?
Of course you can! This Blueberry Banana Bread can be stored at room temperature for at least four days, so long as it’s wrapped in parchment or plastic wrap.
You can also store it tightly wrapped in the refrigerator for at least two weeks, and frozen for up to a month.
Not sure what you’re waiting for. I know you’re wiping your phone with your shirt. Go on, bake this!
For more great Banana recipes, check these out!
- Yield: 12 slices
- Prep Time: 15 minutes
- Cook Time: 1h 10 min
Blueberry Banana Bread
Flavored with ripe bananas, blueberries, and a hint of cinnamon, this tender quick bread will soon become a favorite!
- For the sweetened vanilla blueberries
- Fresh blueberries - 2 cups
- Granulated sugar - 1 tablespoon
- Vanilla Bean Paste - 1 tablespoon
- For the streusel
- Granulated sugar - ¼ cup
- All-purpose flour - ¼ cup
- Ground cinnamon - 1 teaspoon
- Unsalted butter, cold - 2 tablespoons
- For the Banana Blueberry Bread
- All-purpose flour - 2 cups, spooned then leveled
- Salt - ½ teaspoon
- Baking soda - ½ teaspoon
- Baking powder - 1 teaspoon
- Ground cinnamon - 1 teaspoon
- Granulated sugar - 1 cup
- Unsalted butter - 1/2 cup
- Large eggs - 2
- Vanilla extract - 1 tablespoon
- Whole milk - 3 tablespoons
- Banana liqueur - 2 tablespoons
- Ripe bananas - 3 mashed
- Sweetened blueberries
For the berries:
In a medium bowl, place the blueberries, granulated sugar, and vanilla bean paste. Mix until combined and refrigerate until ready to use.
For the streusel:
Add the sugar, flour and cinnamon in a bowl. Using your fingers or a fork mash the butter into the sugar, flour, cinnamon mixture until it resembles wet sand. Set aside until ready to use.
For the bread:
Preheat the oven to 325º Fahrenheit. Butter and flour a 9x5 inch loaf pan and line the bottom with a rectangle of parchment paper. Combine the flour, salt, baking soda, baking powder, and cinnamon in a bowl. Whisk quickly to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time mixing well after each addition. Add the vanilla extract, milk, and banana liqueur . Add the mashed bananas. The mixture will look curdled at this point. Reduce the mixer speed to low and add the flour mixture. Mix until just combined. You should see some dry bits of flour.
Turn off the mixer, remove the bowl and fold in the sweetened blueberries. Make sure to scrape the bottom of the mixer as you fold to combine all the ingredients. Pour the batter into the prepared loaf pan and sprinkle the streusel over the batter. Place the pan in the oven and bake for 60-70 minutes or until a toothpick or cake tester inserted into the center of the bread comes out with a few moist crumbs and the surface is a nice golden brown.
Remove pan from the oven and allow to cool for five minutes or so, then invert the loaf pan onto a wire rack and allow the bread to cool completely.
Adapted from: The Baker Upstairs