Blueberry Banana Bread

My Favourites Breads

Blueberry Banana Bread myfavouritepastime.com_3343Belated New Year greetings to all my friends, from wherever you are. I hope you are having a great February. Ours here is cold and snowy but great for taking long walks in the morning. I took a break during Christmas holidays and the break became a longer break, with pressing issues to attend to and now I don’t seem to be able to settle down and get back to blogging. I have certainly missed you all. I wonder what’s cooking in your blogs. I haven’t had an opportunity to visit any of the blogs I follow but don’t worry I’ll soon be knocking on your door and sniffing all the lovely foods. I can’t wait to start browsing and chatting with ya’ll.

Blueberry Banana Bread myfavouritepastime.com_3354I haven’t baked or cooked anything since the year began, except the regular dinners and lunches of course. I had quite a bit of backlog last year so February will be spent posting what I left pending. For those who liked my Favourite Pastime on Facebook, thank you very much, for your support. I look forward to interacting with you. I wish you all a very pleasant week and the best of 2015. My 2015 has been awesome so far…nothing to whine about!

Blueberry Banana Bread myfavouritepastime.com_5244Please always remember to assemble all ingredients before you start

Blueberry Banana Bread myfavouritepastime.com_5246Preheat the oven to 360°F (180°C). Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan. Line the base with parchment (grease-proof) paper and flour the sides. Sift the flour, baking powder and baking soda.

Blueberry Banana Bread myfavouritepastime.com_5247Cream the butter, sugar and vanilla essence with an electric mixer until light and fluffy. Add eggs, one at a time, beat until combined.

Blueberry Banana Bread myfavouritepastime.com_5250Stir in half the banana with half the sifted flour, then stir in the remaining banana and sifted flour

Blueberry Banana Bread myfavouritepastime.com_5253and stir until just combined.

Blueberry Banana Bread myfavouritepastime.com_5255Gently fold in the blueberries.

Blueberry Banana Bread myfavouritepastime.com_5256Until just combined

Blueberry Banana Bread myfavouritepastime.com_5259Spread mixture into prepared loaf pan and top with the extra blueberries.

Blueberry Banana Bread myfavouritepastime.com_5262Bake about 1 hour or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on wire rack

Blueberry Banana Bread myfavouritepastime.com_3346The blueberry banana bread is a great combination

Blueberry Banana Bread myfavouritepastime.com_3352It was baked some time last year and I have since made it several times without regret

Blueberry Banana Bread

Preparation time: 20 minutes; Baking time: 50 minutes; Makes: 8-10 slices

Ingredients

  • 250g (9oz) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 180g (6.3oz) sugar
  • 150g (50z) butter
  • 1 teaspoon vanilla essence
  • 2 large eggs
  • 250g (1 cup) mashed banana (3-4 bananas)
  • 150g (1 cup) blueberries
  • 10 extra blueberries to garnish

Instructions

  1. Preheat the oven to 360°F (180°C). Grease a 14cm x 24cm (5.5” x 9.5”) loaf pan. Line the base with parchment (grease-proof) paper and flour the sides. Sift the flour, baking powder and baking soda.
  2. Cream the butter, sugar and vanilla essence with an electric mixer until light and fluffy. Add eggs, one at a time, beat until combined.
  3. Stir in half the banana with half the sifted flour, then stir in the remaining banana and sifted flour and stir until just combined. Gently fold in the blueberries. Spread mixture into prepared loaf pan and top with the extra blueberries. Bake about 1 hour or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on wire rack.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this bread at 360°F (180°C) for 50 minutes, then reduced to 340°(170°C) for 10 minutes, total 1 hour.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first, then scoop. Best advice: weigh ingredients!

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

71 thoughts

    1. Thank you Sophie for making the cake. You are a very special and versatile day. Have a wonderful week!!!!
      Liz

      Reply

    1. Hey Lignum, what a pleasant surprise. How goes your new year? The winter is so damn cold. I am just bundling up for my morning walk right now. I hope it won’t be too windy. Have a pleasant end of week!
      Liz

      Reply

      1. Hope you had a nice walk. It’s raining here, but ! still went out to buy breakfast – Morrocan baked eggs with almond, capsicum and haloumi.
        I know what you mean about getting back into the swing of things. I find it tiring just putting out my usual 2 posts a week.

        Reply

        1. That breakfast sounds stupendous. Baked eggs with almond, my favourite capsicum and haloumi. I have bake myself some tomorrow. Thanks! I might just try to borrow the leaf of two posts per week! Enjoy the weekend!
          Liz

        3. Mmmmm I sort of like the sound of haloumi. I’ll stick to your mistake. Where the heck will I get sourdough???? Will let you know how it goes. Have a great weekend. Lignum. I am having a thrilling one. Listening to music and answering my posts.
          Liz

        4. Every bakery here sells sourdough loaves these days. 🙂 There was also the option to add chorizo for $2 extra. I’ll save that option for next time.

  5. Hi Liz…you know that I was shaking my measurement cup? that why sometimes my breads are a little to dense or heavy. This one looks amazing like all yours breads. I been doing the olive pepperoni all the time for my family, they love it. Thanks

    Reply

    1. Hi Fabiola,
      Belated New Year Greetings. I solve the shaking/not shaking problem by weighing the flour. It’s very precise at all times and you can never go wrong. I am glad to hear you’ve been doing the olive pepperoni bread. It’s very tasty and lovely with some soup. Have a great week!
      Liz

      Reply

  7. I love banana bread and adding blueberries is a great idea. I would love to make this to have for breakfast!

    Reply

  8. I can totally appreciate a blogging break. Sometimes (especially following holiday festivities) it’s hard to get back in the saddle — but I’m happy you’re back. =) This bread looks awesome. I just happen to have some ripe bananas looking for a good home and a bag of blueberries in my freezer. How fortuitous!

    Reply

        1. I am great, my dear friend. Times are busy with schools and children and other aspects of life, so I took a break. I am trying hard to get back to the regular schedule. Have a wonderful weekend!
          Liz

    1. Hi Deb,
      Oh yes bananas. I remember that. You can substitute them with apple puree. I am sure it would work fine! I have enjoyed the new look of your blog. Have a wonderful week!
      Liz

      Reply

  19. I’m so glad to have you back on blogging 🙂
    You know I’ve been missing you awfully but after this blueberry banana bread everything is forgiven 😉 It’s oh-so-great that I’d fly all the way through to reach you just in time for a perfect breakfast ❤
    Welcome back, Liz!

    Reply

    1. Hey Rosa,
      I’ve missed you, missed your blog, missed your photos and of course the lovely food you make! Did you have a slice of Blue-berry banana? Thanks for forgiving me… I am not yet in the real blogging mood, but I’m gonna get there. Have a lovely week and thanks for making me laugh. I needed to laugh after a serious day working!!!
      Liz

      Reply

    1. Thank you, Chef. The snow has subsided but the cold is killing. I took a walk a few minutes ago and boy was I gasping and wishing I just stayed put. Have a lovely week!
      Liz

      Reply

    1. Thank you. How is your end of the world? We have a beautiful sunshine this morning. I am enjoying every single ray of sun! Enjoy the week!
      Liz

      Reply

        1. It’s cold here too but at least there was nice warm sunshine that has suddenly disappeared. Enjoy New York. I am longing for Spring!
          Liz

  26. Happy New Year Liz! We’ve missed you but I sooo understand how ‘life’ can get in the way of blogging sometimes. This looks really good, so, as usual, I’m ‘pinning’ it!!

    Reply

    1. Hi Cecile,
      Thanks for pinning. I’ve seen lots of yummy breads on your blog. Left my mouth thoroughly watering. I love fresh bread. Have a wonderful 2015 and best regards!
      Liz

      Reply

  27. Hello there, so happy to see you back Liz! It is nice to take a break, and hopefully come back refreshed…loaf cakes are great, good for just about any occasion. I would suspect the banana in this recipe would tend to keep it moist? Blueberries are one of my favorite go to fruits for adding to a cake or pudding. Have you ever combined blueberries with ginger chunks in a cake such as this? Best of week to you, and welcome back to the blogging world! Missed you.

    Reply

    1. Hi Sandy,
      I missed you too! I haven’t really started cooking, just clearing last year’s backlog. I have to try your combo of blueberries and ginger. I have three punnets in my fridge right now and was wondering what to do with them. I shall let you know but I know it tastes extra special. Have a fantastic week and my best wishes to your family.
      Liz

      Reply

    1. Thank you, Yvonne and best wishes to your niece and her husband. I’m glad to hear they appreciate the blog. Have a very wonderful week!
      Liz

      Reply

  29. So wonderful to see your new recipe pop up in my e-mail just now, Liz! It looks like a yummy recipe as always. Love that you combined blueberry and banana flavors. I hope all is well with you and your family and that you enjoyed your break from blogging, but glad you are back!

    Reply

    1. Hey there Shari,
      Belated New Year greetings!!! Boy am I glad to see you. I’ve just been drooling all over your blog. You always make such wonderful food. Everything is okay except for the cold. Have a wonderful week!
      Liz

      Reply

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