Dalai Mama: Blueberry Banana Bread

Blueberry season is here! Whether you are finding fresh blueberries in your yard, at the farmer's market or on sale at the grocery store, there's no doubt that blueberry season brings about the best in fresh berries.

With blueberries in season, I was able to pick up a pint of blueberries at the store for $.99! You can't beat that! So with that, I found some great blueberry recipes and this was by-far my favorite.

I changed it a little bit from the original recipe by adding more blueberries and more banana than the original called for. Let me tell you that this bread turned out so moist and fluffy, it was more like cake than bread. In fact, my kids and I ate it as a dessert. Carpe diem and run out to get as many blueberries as you can while they are still plentiful.

This bread would also freeze beautifully, so you could easily stock up, bake a few loaves and freeze for later. I refrigerate any leftovers and it should keep in the fridge for a few days, but I highly doubt that it will last that long at the rate we are munching on it.

Blueberry Banana Bread

2 cups all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup sugar

3 tbsp vegetable oil

3-4 large ripe bananas, mashed (about 1 1/2 cups)

1 large egg

1 tsp vanilla extract

1 pint blueberries

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk together sugar, vegetable oil, egg, vanilla and mashed bananas until smooth.

Add in flour mixture and stir until just combined and no streaks of flour remain. Fold in blueberries with a spoon or spatula, then pour batter into prepared pan.

Bake for about 60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Makes 1 loaf.