Blueberry Banana Bread came into my life when we lived in Utah many years ago. My elderly neighbor had been caring for his wife during her last days and I took them a meal. Not a full week after her funeral had passed when Les showed up on my door holding a loaf of warm Blueberry Banana Bread to thank me for the meal. I was so touched.
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And the bread was amazing! So amazing that it's what we make when the bananas get a bit too ripe to eat. And I think of Les every time.
Blueberry Banana Bread Secrets
- Brown sugar on top
I had never had blueberries in banana bread before and I certainly hadn't had banana bread perfumed with cardamom. I tell you, it's a match made in heaven.
Another secret of this bread is the bit of brown sugar that you put down the middle of each loaf before baking. It melts in and gets caramelly and crunchy.
As usual, with my avoidance of gluten, I substituted 1:1 gluten- free flour blend for the all-purpose flour and was pleased that it turned out just fine!
I also used coconut sugar rather than the brown and granulated called for. The recipe calls for ¾ cup of each and that can cause a huge blood sugar spike! With coconut sugar being lower on the glycemic scale, I thought it wise to make the substitution! In addition, coconut sugar has a slight caramel-like flavor that I find delicious in this bread.
The recipe makes two loaves and I experimented with using coconut sugar down the middle of one loaf rather than the brown sugar. It doesn't melt quite as nicely, but it is still delicious.
Are you wondering about those loaf pans? Yep, they are Lodge cast iron! I got them a few years ago when a friend alerted me that Lodge had them on sale for $10 apiece and weren't going to be sold any more. However, have found that you absolutely can still buy them! Not at $10 apiece, but $40 for two probably won't break the bank. Other companies make them as well: Staub ($199!), Old Mountain, ($30), Bayou Classic ($24), and Camp Chef ($15) are some good choices.
This bread is delicious for breakfast, snack, or dessert. With tea, coffee, or milk. You'll find yourself hoping that your bananas will ripen more quickly!
Other recipes you might like:
Blueberry Banana Bread
- ¼ cup butter softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs lightly beaten
- ½ cup buttermilk
- 3 large ripe bananas mashed
- 3 cups flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 2 cups blueberries fresh or frozen
- Heat oven to 325°.
- Prepare two loaf pans by lining them with parchment paper and greasing the part of the pan not covered by the paper.
- Cream the butter with the sugars with a hand mixer or in the bowl of stand mixer.
- Mix the eggs, buttermilk, and bananas and add to the creamed sugar mixture.
- Combine flour, baking soda, salt and ground cardamom and mix with the wet ingredients.
- Stir in the blueberries by hand being careful to not break them.
- Divide the batter between the two loaf pans.
- Sprinkle 3-4 tablespoons of brown sugar down the center of each loaf.
- Bake 65-70 minutes.