The Best Banana Blueberry Bread. EVER.

I made this for a couple of friends who came over this summer. banana blueberry bread

I told them if they would help me weed the garden the payoff would be amazing.

So I made this and some really awesome cocktails ( more on that another time).

We ate the entire loaf.

What I love about this bread is it’s really easy to make and the variations are endless.

My goal is less sugar. My husband thinks this bread isn’t sweet enough but I think it’s perfect. If you add the lemon glaze, it’s plenty sweet!

And I don’t have all the nutritional information…maybe I’ll do that one day but don’t count on it. If you’re dying to know -I did enter this recipe into My Fitness Pal and it’s about 200 calories per serving – 6 servings per loaf without the glaze. 

Yes 6 servings means huge pieces per loaf. If you have enough restraint to not eat half the loaf in one sitting, kudos. I don’t. 

Banana Blueberry Bread

1 1/2 cups –  All purpose flour ( you can replace up to 1/2 cup with Whole Wheat then it gets weird)

1/2 cup –  brown sugar

2 1/2 teaspoons – baking powder

1/2 teaspoon – salt

1/2 cup – rolled oats

2 – eggs

2/3 cups – unsweetened applesauce

1 tablespoon- lemon juice

3 – 4 – very ripe bananas (depending on the size) try for about a 1 1/2 cups

1 cup – frozen blueberries (frozen works better)

1/2 cup – chopped pecans or walnuts (optional)

Directions 

Mix together dry ingredients until well combined.

In a separate bowl, mix eggs, applesauce, and bananas.

Stir banana mixture into flour mixture, and add nuts if using.

Add blueberries

Stir carefully

Bake in a greased loaf pan for approximately one hour at 350°F

If using muffin tins, bake for about 35 minutes. ( Recipe Update- don’t use paper liners in the muffin tins. Apparently that doesn’t work so well)

Bread is done when a toothpick comes out clean.

If you want to use a lemon glaze this one works great.

2 cups – confectioners sugar

2 teaspoons – lemon zest

1/3 cup – lemon juice

Whisk together until smooth and spoon over bread once cooled. Then let it sit until hardened.

Just spoon on the desired amount. I don’t always use all of the mixture.

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