Blueberry Bread

Prep Time: 15 minutes | Cook Time: 1 hour | Makes: 1 loaf

You don’t need eggs to make fluffy, rich bread. Plump and juicy blueberries add a punch of flavor and antioxidants to this freshly baked loaf. Start your day with a sweet blueberry treat!

Ingredients

1. cooking spray
2. 2 cups all-purpose flour
3. 1 teaspoon baking soda
4. 1 teaspoon kosher salt
5. 1/3 cup oil, such as olive oil
6. 3 ripe bananas
7. 3/4 cup granulated sugar
8. 1 teaspoon vanilla extract
9. 1 cup thawed frozen blueberries

Tools

1. loaf pan
2. 2 mixing bowls
3. measuring cups/spoons
4. wooden spoon
5. fork
6. toothpick

Allergen Alert!

If you need to avoid wheat, use a wheat-free flour blend instead of all-purpose flour.

1. Preheat oven to 325°F. Coat the loaf pan generously with the cooking spray and set aside.
2. Combine the flour, baking soda, and salt in a mixing bowl. Stir well and set aside.
3. Combine the oil, bananas, sugar, and vanilla extract in a second mixing bowl. Using a fork, mash the bananas and mix until they are mostly smooth.
4. Add the banana mixture into the flour mixture. Stir gently until the wet ingredients fully absorb the flour.
5. Pour in the blueberries and stir a few times.
6. Transfer the batter into the greased loaf pan. Then place the pan in the oven for about 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
7. Allow to cool for 10 to 15 minutes before slicing and serving. Store leftovers by covering completely for up to one week.

Transform your loaf into easy on-the-go snacks by making muffins! Instead of using a loaf pan, fill a muffin tin with paper liners. Scoop the batter into each cup, leaving about one-third of each cup empty at the top. Bake for 30 to 35 minutes.