This moist, delicious Fritz Family Blueberry Banana Bread is time-tested and Brookside Blueberry approved! Perfect for breakfast, brunch or anytime you want a taste of home. Slather this blueberry-laden banana bread with fresh butter or Brookside Farms blueberry jam if you’d like, it is so moist and delicious there is really no need.
1-¼ cup sugar (reserve 1/4 cup sugar for topping)
1 stick butter, softened
1-½ cups ripe bananas, mashed (3-4)
½ cup buttermilk*
2-½ cups flour
1 tsp. baking soda
1 tsp. salt
1 cup fresh or frozen (not thawed) Brookside Farms blueberries
Pre-heat oven to 350 degrees. Grease bottom of large loaf bread pan.
Blend flour, baking soda and salt in a small bowl. Use mixer (or stir vigorously by hand) to blend 1 cup sugar, butter, eggs, bananas, and buttermilk until well mixed.
Slowly stir in small amounts of flour mixture, adding in increments as flour mixture becomes moist. Creates thick batter. Gently fold in blueberries.
Pour blueberry-banana batter into loaf pan. Sprinkle top remaining 1/4 cup of sugar on top of batter.
Bake 1 hour and 15 minutes or until edges are brown. If browned loaf top is not desired, cover with tin foil for last 20 minutes of baking time.
To test for doneness, insert wooden toothpick into center comes out clean. If browned top is not desired, cover with tin foil for last 30 minutes of baking time. To test for doneness, insert wooden pick in center and gently remove; coffee cake is done when test pick is ‘clean’ on removal.
Cool in pan for 10 minutes. Loosen loaf from sides of pan, remove from pan and place face up on cooling rack. Allow bread to cool completely (about 2 hours) before slicing/serving.
Once cooled, wrap tightly to maintain fresh. Keeps at room temperature for four days or refrigerated up to 10 days. Freeze for up to three months, defrost in refrigerator overnight.
*Kitchen tip: If you don’t have buttermilk in the fridge, create some with whole milk and white vinegar or lemon juice. Place 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup, then pour in whole milk to reach 1 full cup. Wait at least 5 minutes, then use 1/4 cup for this recipe (save the rest for another recipe).