As opposed to plain banana bread, this gives extra fragrance of blueberries. Adding blueberries also gives a sour-tart taste on top of the sweet banana taste. Walnuts add extra crunchiness to this soft and moist bread. You can store this bread wrapped in an aluminum foil or cling wrap in the refrigerator for up to a week. I always use fresh blue berries since they are much firmer than the frozen ones. If you are using frozen blueberries, make sure it is thawed to room temperature and probably spread on a paper towel to extract any moisture or ice from the blueberries.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup fresh blueberries
- 1 cup mashed banana (2 medium sized bananas)
- 2 eggs at room temperature
- ¾ cup white sugar
- ½ cup cooking oil (such as canola, or corn oil)
- 1 teaspoon vanilla extract
- ½ cup walnuts chopped
- Preheat oven to 350 F. Lightly grease a parchment paper and fit into a 9×5 inch loaf pan and set aside.
- Wash blueberries and let dry on a paper towel
- Mash bananas with a folk and set aside
- In a large bowl sift together flour, baking powder, baking soda, and salt
- In another large bowl beat egg lightly. Add sugar and beat well
- Now add oil and beat until oil is completely incorporated into the egg mixture. The mixture will look yellow and smooth. Beat in vanilla extract
- Add flour mixture alternating with mashed banana into the egg mixture and mix thoroughly until well combined
- Mix in walnuts. Add blueberries and mix until combined making sure not to mash the blueberries
- Pour batter into the prepared pan and bake for about one hour or a wooden tooth pick inserted comes out clean
- Cool on wire rack for 10 minutes. Then cool in pan until room temperature.
- Yields: 1 loaf (9×5 inch)