This Blueberry Banana Bread is an easy twist on our Banana Bread recipe. It is quick to make, and perfect to use fresh blueberries this summer. But, it also works perfectly with frozen blueberries, making it a great recipe all year long.
Measure the flour correctly. To do this, whisk your flour in the container (or bag) it is stored in. Then, using a large spoon, scoop it into a dry measuring cup. Finally, level it off with the flat edge of a spatula. Measuring this way will prevent the flour from packing, causing you to use more flour than the recipe calls for.Double check you are using baking soda, not baking powder. While both are used in recipes, they work very differently. You need baking soda for this recipe.Ensure that the baking soda is fresh. Baking soda needs to be replaced every six months. To test yours, drop a little in some vinegar. It should bubble right away. Ensure your melted butter in cooled. If you take steaming hot butter out of the microwave and pour it into your batter, you could actually start the eggs cooking before the recipe hits the oven. We want to avoid that.
The reason for the brown bananas is twofold. First, you want them to be the right texture, nice and mushy so they blend perfectly into the batter. Second, as the banana sits on your counter and ripens, it releases more sugar and actually tastes sweeter, meaning you need less sugar in your recipe. So, while it is possible to bake your bananas to achieve the first goal – a mushy banana – you will be missing out on that sweetness. It doesn’t mean that you can’t bake your bananas brown, just know the reasons not to.
Freezing Banana Bread
If you would like to lengthen the life of your banana bread, you can slice and freeze it. When you are ready to eat a slice, just let it thaw on the counter for about 30 minutes.
