Banana’s going bad in the couple of days? Here is a Quick Bread that will dazzle your family and friends. Use mini loaf pans or pour into 2 regular loaf pans. Deligious for Breakfast, after Lunch or after dinner with coffee. Its the perfect moment when biting into this moist bread.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Preheat oven to 350 degrees F. Lightly coat 2 Regular loaf pans OR four 5 3/4-inch mini loaf pans with nonstick spray.
In a large bowl, combine (all dry ingredients) flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. I mash the bananas first, then slide into the mixing bowl. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine. (adding them last will ensure they don’t burst in the batter)
Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack. Invite a friend or slice up for a nice moment on the porch with coffee.