Blueberry Banana Bread

Ryan Daake

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1 cup white sugar

2 eggs

2 teaspoons vanilla extract

2 ripe bananas, mashed

1 cup fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
2. Mix flour, baking soda, and salt together in a bowl.
3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Overview

This recipe was easy and something I have had experience with before. I really like banana bread but never have tried it with blueberries, so I thought I would give it a go.

I chose this particular recipe because it was something I could do in a timely matter and could do well. I remember Ms. Wilson told me that quick breads are made by using the muffin method, which is both fast and simple. I started out by mixing the dry and liquid ingredients separately, and then incorporating them with each other in the electric mixer. I actually I may have slightly over mixed the batter, because the bread didn’t have as round of a top as I would have liked. I do remember Ms. Wilson talking about how you still want some chunks in the batter.

After I had the batter made, I had to use a rubber scraper to fold in the blueberries before panning. I remember hearing in class about having equal portions so it would bake evenly, so I made sure to get all 3 pans as close to the same as possible. I also made sure to space them evenly in the oven for the same reason.

Although it didn’t go perfect, I ended up with a product that tasted good and my mom was proud. If I were to redo this, I would be absolutely sure not to over mix the batter, to make sure I have light and airy bread, with an appealing round top. All in all I would recommend this recipe to a lot of people because it’s easy, quick, and delicious.