I never worry about having extra fruit on hand because if it starts to look as if no one is going to eat it fresh, I toss it in a freezer bag and stash it in the freezer. Frozen fruit is great in smoothies or in a quick bread. This morning, my younger daughter told me she wanted pumpkin bread for breakfast. Thankfully, I was able to persuade her that a banana bread might be a better choice.
I scanned the freezer and saw a plethora of brown bananas and my last 2 bags of North Carolina blueberries from last year. We were ready. I opened the bag of blueberries for snacking to distract the little people while I got the ingredients ready. In less than 10 minutes, I had a gluten-free banana blueberry bread baking in the oven and our house started to smell amazing almost instantly. Bonus.
|Almost ready for the oven …|
3 large bananas, overly ripe and mashed
2 cups (gluten-free) flour
1 cup sugar
2 eggs, lightly beaten
1/2 stick butter, melted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup blueberries, lightly tossed in sugar
Combine all ingredients except for the blueberries in a stand mixer. Blend together well. Gently fold in the blueberries. Scrape batter into a greased loaf pan. Sprinkle the top with a generous layer of good sugar and bake at 350 degrees for an hour. Test the bread with a cake tester or a butter knife to see if it is ready. You do not want to see any gooey batter on your tester. If there is still batter on your tester, put the bread back in for another 5 or 10 minutes and test it again.
|Blueberry Banana Quick Bread With a Sugar Crust|
Some notes … I used an organic cane sugar to top this bread before I put it in the oven. The crystals were a little bit bigger than what you might normally find in a sugar bowl. It added a nice sweet and crispy texture to the top of the bread. You could also use a demerara sugar as well – it is a little bit darker and less processed.