Blueberry Banana Bread
I love this banana bread because the banana isnt overpowering and my 3 boys love it
I love this banana bread because the banana isnt overpowering and my 3 boys love it
- Carbohydrate 47.9265385 g
- Cholesterol 45.574 mg
- Fat 11.851268 g
- Fiber 1.8536500178799 g
- Protein 3.980452 g
- Saturated Fat 6.1518438 g
- Serving Size 1 1 Serving (97g)
- Sodium 136.5554 mg
- Sugar 46.0728884821201 g
- Trans Fat 0.995243750000001 g
- Calories 308 calories
Step-by-step
- Preheat oven to 350 F.
- Grease 2 loaf pans.
- Mash bananas and combine with sugar, orange zest/extract, orange juice, vanilla extract, butter, and egg.
- Stir thoroughly.
- Combine dry ingredients in a separate bowl and mix well.
- Sprinkle blueberries with 2 TBSP of dry mixture and stir until coated.
- Add wet to dry ingredients and mix gently until combined.
- Fold in blueberries and walnuts.
- Pour (batter is thick) into loaf pans and bake 40-45 minutes until centers are done.
- Cool 10 minutes before removing from pan to a wire rack to cool.
Why does the recipe call for two loaf pans when the batter volume easily fits into a standard nine-by-five-inch vessel? Splitting this dense batter across two smaller pans ensures that heat penetrates the center before the exterior over-browns at three hundred and fifty degrees Fahrenheit. Standard loaf pans made of heavy-gauge aluminized steel distribute heat evenly, whereas dark non-stick surfaces absorb radiant energy faster and require lowering the oven temperature by twenty-five degrees to prevent scorched edges. If you lack a second metal pan, disposable foil pans work adequately, though placing them on a sturdy baking sheet prevents warping and structural collapse during transfer. Coating frozen blueberries with a portion of the dry flour mixture before folding them into the batter prevents the fruit from sinking to the bottom due to density differentials during baking. Fresh berries require the exact same flour-coating technique to absorb excess surface moisture that might otherwise create soggy pockets around the fruit. Once baked for forty to forty-five minutes, let the loaves rest in their pans for exactly ten minutes before inversion, allowing the internal starches to set sufficiently so the crumb does not tear upon release. Pairing slices of this citrus-accented quick bread with sharp cheddar cheese provides a savory contrast that cuts through the intense sweetness of the fruit and sugar.
