Blueberry Banana Bread

Perfect for brunch, afternoon tea, or just snacking, this moist and flavorful bread stays delicious for at least 3 days when tightly covered in plastic wrap and kept unrefrigerated. Refrigeration makes the cake become dense. The riper the bananas, the richer their flavor. I actually prefer them just beginning to brown.

Banana Blueberry Bread

Serves 8
Prep time: 20 minutes
Cook time 1 hour or more 

3 ripe to really ripe bananas, peeled and mashed to a pulp
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup room temperature butter
1/2 cup white sugar
1/4 cup dark brown sugar
2 large eggs, room temperature
zest from 1 orange
1/3 cup Greek yogurt
1/2 teaspoon vanilla
1/2 cup walnuts, chopped—slightly toasting them in oven as you preheat oven improves flavor
1 1/2 cups blueberries

Directions

1. Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan. Mash bananas and set aside. Whisk together the flour, baking soda, and salt in a small bowl, then set aside.

2. In a stand-up or handheld mixer, beat butter and sugars together until light and fluffy, at least 5 minutes. Beat in eggs one at a time, scraping the bowl between additions. Beat until very creamy. Add bananas, orange zest, yogurt, and vanilla. Mix to combine. Scrape the bowl. Add flour and mix until just beginning to be incorporated. Remove bowl from the mixer if using.

3. Use a spatula or wooden spoon to fold in nuts and blueberries, then finish mixing in the flour. Do not overbeat! Spoon the batter into the loaf pan and bake. After 30 minutes, loosely cover the top with aluminum foil.

4. The bread is done when a fork inserted in the center comes out clean. Remove from oven and place on a cooling rack for at least 30 minutes before removing from the pan. Continue to cool on the rack until it reaches room temperature, then store in plastic wrap (if you haven't already devoured it!).