Banana Blueberry Bread

Another quick bread recipe?  Yes please!  I truly love quick breads in the morning for breakfast.  This is a twist on traditional banana bread.  It has the same base, but throw in some plump, fresh (or frozen) blueberries and it gives the bread an added oomph.  You just have to make sure you fold in the blueberries or you'll squish them.  The other tip is as always with banana bread - don't over bake it.  You don't want a crispy crust.  It should be soft.

Banana Blueberry Bread


1/3 cup butter, softened
2/3 cup sugar
2 eggs
2 Tbs. milk
1 tsp. vanilla
3 ripe bananas
1 3/4 cups bread flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup fresh or frozen blueberries


1. Preheat oven to 350 degrees.  Grease a 9" bread pan.

2. Cream together butter and sugar.  Add eggs, milk, and vanilla.  Beat on low until smooth.  Add bananas and beat again until smooth.

3. Add flour, baking powder, baking soda, and salt.  Using a wooden spoon, mix together until dry ingredients are incorporated, but small lumps should remain.  Do not over mix.  Fold in blueberries.

4. Pour batter into bread pan.  Bake for 50-60 minutes or until a knife inserted in the center comes out clean.

5. Allow to cool in bread pan.  Run a knife along edges to loosen bread and remove.

Makes 1, 9" loaf
Serves 8