Since the kids love blueberries and bananas, I found Giada De Laurentiis recipe for Blueberry Banana Bread and it was fantastic! I made some tweeks to it and here it is. This is perfect for breakfast, dessert or an after school snack. Our schools are already starting next week so this will definitely be on my to-cook list. With just 80 calories per cup and virtually no fat, blueberries offer many nutritional benefits. They are packed with Vitamin C, fiber, full of antioxidants and a good source of manganese (which is important in bone health). Enjoy this Blueberry Banana Bread recipe with a cup of coffee, milk or just on its own!
Blueberry Banana Bread Recipe
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup canola oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and mashed
1 cup (about 4 ounces) fresh blueberries
1. Preheat the oven to 350 F. Spray a 9- x 5- x 3-inch loaf pan with cooking spray; dust with flour; set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients, mixing well.
3. Pour the batter into loaf pan. Bake 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack after cooled.