My Recipe Box - Blueberry Banana Bread

 May 2020

I have also made this in the air fryer at 350 degrees.

Ingredients

1/2 cup 1 stick unsalted butter, softened
1 cup white granulated sugar
2 large eggs substitute 1/4 cup applesauce for 1 egg
1 1/2 cups mashed bananas about 3 medium bananas
1 lemon (juice and zest)
2 cups all purpose flour gluten free
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries or frozen

Glaze: I don't usually make
1 cup powdered sugar
2 - 3 tablespoons milk
1 teaspoon vanilla extract


Instructions

Preheat oven to 350°F.

Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

In the bowl of an electric mixer or using a hand mixer, cream butter and sugar together until light and fluffy.

Beat eggs in a small bowl and add them to the butter mixture, beat until combined.

Add mashed bananas, lemon zest and lemon juice, whisk until fully combined. If needed, use a spatula to scrape the sides and bottom of the bowl.

Sift all dry ingredients into a medium bowl: flour, baking powder, and salt.

Slowly add sifted dry ingredients to the banana mixture and mix just until combined, careful not to over-mix, this is very important.

Using a spatula, fold in the blueberries.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter onto it. Start checking on the bread at the 50-minute mark, and if you still need to bake more, check on it every 5 minutes.

Let cool completely before in the loaf pan, run a knife over the edges and gently remove the bread from the pan.

Glaze:

Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla extract. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny, not transparent.

After the bread has cooled, use a fork or spoon to drizzle the icing over it.