When you find yourself with two very overripe bananas and an abundance of blueberries, it only makes sense to make Blueberry Banana bread.
I found this recipe awhile ago and tweaked it just a bit to better suit my taste buds.
We really, really liked it. I made it two days before we left for Galena with the intention of bringing it with us for the drive. Yeah, it didn’t last that long. Now I’m just waiting for more bananas to be forgotten on the counter so I can make it again.
I had a weird issue with the cooking time because I used a dark bread pan. According to every out-of-the-box recipe I’ve ever used, when you use a dark or nonstick pan, you’re supposed to decrease the temp and increase the cooking time. I set the oven to 325 and it ended up taking about 1 hour 10 minutes to cook (I used a toothpick to check the center.)
When in doubt, set the timer short and check in 5 minute increments. That’s what I do. Adapted from dinnersdishesanddesserts
Adapted from dinnersdishesanddesserts
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