Banana bread has always been a favorite of mine for brunch. It's the perfect way to use overripe bananas, and I love that there are countless versions of the recipe (think chocolate chips & muffins). This was my first time adding fresh blueberries to my banana bread and I must say the result was absolutely delicious. I also sprinkled cinnamon sugar on the top before baking, creating a sweet crust - highly recommended!
1/2 cup brown sugar
1/2 granulated sugar, separated into two 1/4 cups
1/2 butter, softened
1/4 teaspoon salt
2 overripe bananas, smashed
7 tablespoons milk
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups flour
2 cups blueberries, fresh or frozen (if frozen, rinse with water and pat dry)
1 teaspoon cinnamon
Preheat oven to 375 degrees. Grease a 9x5x3" loaf pan with butter and coat with sugar (add 2 tbsp. of granulated sugar to the bottom of the pan and shake side to side until evenly covered)
In a stand mixer, cream together butter, brown sugar and 1/4 cup of granulated sugar on low speed. Add smashed bananas, eggs, milk and vanilla.
In a separate bowl, combine flour, salt and baking soda. Add the flour mixture to the to the batter, and mix on low until just incorporated. Stir in blueberries. Pour into prepared pan.
Combine the remaining 1/4 cup granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
Bake at 375 for 45-50 minutes, until a toothpick comes out with a few crumbs. Cool completely before removing from pan. Enjoy!