There’s something uniquely satisfying about eating banana bread that has fresh picked blueberries in it. Blueberries have got to be one of the most favorite fruits in our household. They’re sweet and portable. They are the perfect snack if you ask any of my kiddos. They’re also chock full of Vitamin C, antioxidants and fiber, making them a wonderful addition to any rounded diet.
These blueberry banana bread bars don’t last long in our house every time I make them. The bars do better than bread, hands down. It starts with a simple banana bread recipe with blueberries added in the last step. Then it’s baked in an 8×8 pan.
When I get the chance to, I prefer to bake quick breads in something other than my bread pans. Not because I’m finicky like that. But because my oven can turn a nice, moist bread into something overcooked in a very short time. Think nanoseconds. When I use my muffin pans or my 8×8 pans, I can control my oven’s quirks a bit more.
- 2 cups flour
- 1½ teaspoons baking powder
- ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 4 bananas
- 1 cup sugar
- ½ cup (1 stick) butter, melted
- 1 cup blueberries
- Preheat oven to 350. Grease an 8×8 cake pan..
- In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon.
- In another bowl, mash the bananas with a fork. Add sugar, mix well. Add melted buter, mix again.
- In a small bowl, beat eggs. Stir eggs into the banana-sugar mixture.
- Slowly add the banana mixture to the flour mixture. Stir gently until flour is moist. Add 1 cup blueberries, gently folding into the batter.
- Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.
- Cut, serve and enjoy. Makes 16 bars.
Adapted from Better Homes & Gardens Cookbook