This Blueberry Cinnamon Banana Bread is a great way to use up what berries you have and of course over ripe bananas!
I like to always have fresh fruit on hand at home. When the kiddo gets home from preschool, he always seems to be starving, but I don’t want him to spoil his dinner! A snack of blueberries or a banana usually holds him over until dinner is ready. Sometimes though, for whatever reason, the fruit isn’t all eaten before it starts to get too ripe. When this happens, I like to try to incorporate it into some sort of dessert or baked good.
You Will Need:
1 stick butter, softened
1 cup sugar
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 – 1 cup blueberries
1 cup over ripe bananas, mashed
1/2 cup sugar
3 tbls brown sugar
2 tbls cinnamon
Preheat oven to 350 and spray or grease a loaf pan.
Cream together the butter and sugar until creamy, then add the eggs and vanilla.
Mix in the flour, baking soda, and cinnamon, but do not over mix.
Fold in the bananas and blueberries.
At this point, you can make a cinnamon swirl in the bread by mixing together the cinnamon mixture ingredients in a bowl and layering in with the batter. Pour about 1/2 to 1/3 of the batter in the loaf pan and sprinkle on a decent layer of the mixture, continue doing this until you have poured in all of the batter. You can have 1 or 2 layers of the cinnamon swirl in there, so whatever your preference is! Add a final layer of the cinnamon mixture on top of the batter as well. I only did one layer in mine, as well as the top.
Bake in the oven for 50-60 minutes, checking with a toothpick or bamboo skewer.
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