Introduction
Grandma Marrs Banana Blueberry Bread is a delicious and moist treat that’s perfect for breakfast, brunch, or an afternoon snack. This family favorite recipe is a perfect way to use up overripe bananas and incorporate fresh, juicy blueberries into a tasty and satisfying baked good. Follow this simple and easy-to-follow recipe for a delightful homemade bread that’s sure to impress your family and friends.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, and set it aside.
Step 2: Combine Wet Ingredients
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, milk, vanilla extract, and eggs. Whisk until the ingredients are well combined.
Step 3: Combine Dry Ingredients
In another mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
Step 4: Mix the Batter and Add Blueberries
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this can result in a dense and tough bread. Gently fold in the fresh blueberries.
Step 5: Pour the Batter and Bake
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Tricks
Adjusting for Dietary Preferences
For a healthier version, try substituting whole wheat flour for half of the all-purpose flour. You can also replace the granulated sugar with an alternative sweetener, such as honey or maple syrup.
Storing and Freezing
To store,wrap the cooled bread in plastic wrap and keep it at room temperature for up to 3 days. To freeze, wrap the bread tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw the bread at room temperature before serving.
Conclusion
Grandma Marr’s Banana Blueberry Bread Recipe is a delightful and flavorful treat that’s perfect for using up overripe bananas and enjoying the taste of fresh blueberries. With its moist texture and fruity flavor, this bread is a guaranteed crowd-pleaser. By following this easy recipe and incorporating the helpful tips, you’ll be able to create a delicious homemade bread that’s sure to become a family favorite.
FAQs
Q1: Can I use frozen blueberries in this recipe?
A1: Yes, you can use frozen blueberries. Just be sure to toss them in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the loaf.
Q2: Can I make this recipe gluten-free?
A2: Yes, to make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes a binding agent, like xanthan gum, to maintain the bread’s structure.
Q3: Can I add other mix-ins, such as nuts or chocolate chips?
A3: Absolutely! Feel free to customize the bread with your favorite mix-ins, like chopped walnuts or chocolate chips. Just be sure not to exceed 1 1/2 cups of total mix-ins to maintain the bread’s texture.
Q4: Can I make this recipe into muffins instead of a loaf?
A4: Yes, you can make this recipe into muffins. Simply divide the batter evenly among 12 greased or lined muffin cups and bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Q5: How can I tell if my banana blueberry bread is done baking?
A5: The best way to check for doneness is by inserting a toothpick into the center of the bread. If the toothpick comes out clean or with a few moist crumbs, the bread is done. If the toothpick comes out with wet batter, continue baking and check again in a few minutes.