This whole wheat blueberry banana bread recipe has a springy crumb and a wonderfully buttery finish. Jump to recipe.
Just like that, it’s summer. This is the last week of school and there’s a thrum of escalating excitement. While my daughters plot the exact ways they will while away their summer break, I’m trying to wring the last bits of productivity from these kid-free work days. Reader, it is not going well.
Like a lot of us (I think?), I’m exhausted and distracted by the unending newsiness of our time. If there was a way to read Twitter and also take a nap, that would be about right. Or if I could find a way to get paid to plan hypothetical trips to tiny cafes in Maine or lost islands along the East Coast. I oscillate between outrage and escapism.
My permanent distraction has made for very poor menu and blog planning. Luckily, inspiration still strikes at the market. Last week, I grabbed a few baskets of the first local blueberries I’d seen and went home to dream up a way to use them. A resolution, in the form of two very much on the edge bananas, soon presented itself.
This blueberry banana bread recipe is made with a mix of all-purpose and whole wheat flours and there’s a nice amount of sweetness in the springy, faintly nutty crumb. Blueberries lend juicy pops of color and brightness throughout. I love the way the fresh berries baked up, but it would also be fine to sub in frozen.
With summer’s approach, I’m glad to have this recipe on hand as it’s just right for picnicking, an impromptu trip to the pool, or a long afternoon at the playground.
- 1 cup all-purpose flour
- 1 cup whole wheat or whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup sugar , divided
- 1 heaping teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter , room temperature
- 1/4 cup plain , whole-milk yogurt, room temperature
- 2 large eggs , room temperature, beaten lightly
- 3 ripe bananas , lightly mashed
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Set out dairy and eggs to come to room temperature.
Move baking rack to the center of the oven; preheat to 350 degrees F. Liberally butter the sides of a 9 x 5 x 3-inch bread pan and set aside.
In a medium bowl, combine flours, baking soda, salt, 3/4 cup plus 2 tablespoons sugar, ginger, and cinnamon. Then, lightly beat butter on low using the paddle attachment on a mixer or just a wooden spoon. Add the eggs and yogurt. Fold in mashed banana and vanilla. Next, add half the flour mixture, stir to combine, and then add the second half. Fold in blueberries, mixing just until combined.
Spoon batter into prepared bread pan and sprinkle top with remaining 2 tablespoons sugar. Bake 60 - 70 minutes, or until a wooden skewer comes out with just a few crumbs attached and the top is a deep golden brown.
Remove from oven and cool 30 minutes before serving. Tightly wrapped, bread will keep several days at room temperature.
Recipe adapted from this Brooklyn Supper recipe by way of Cook's Illustrated.