This moist and easy banana nut bread has an added special ingredient; blueberries. Blueberries and bananas compliment each other nicely and with the crunch of the pecans, it’s a perfect combination. Unlike an ordinary bread loaf, this bread is decorated on top for some added luxury. You won’t be able to resist the good looks and once you bite into this moist dessert, you can’t stop. This recipe makes 2 loaves that are each 1 lb. 14 oz.
Special Items Needed
- 2, 1 pound loaf pans
- kitchen aid mixer
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 5 bananas, very ripe
- 1 fresh banana for garnish, optional
- 1 1/2 teaspoons lemon juice
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup pecans, coarsely chopped
- 1 cup fresh blueberries, or about 8 ounces
- extra for garnish, optional
- Preheat oven to 350 degrees F/177 degrees C. Coat loaf pans with a light film of non-stick cooking spray. Use a paper towel to evenly coat.
- Sift together the flour, baking powder, baking soda, and salt.
- Peel and puree the 5 bananas with the lemon juice. Combine the banana puree, sugar, eggs, and oil and mix on medium speed with the paddle attachment.
- Add the sifted ingredients in 3 additions, mixing until just combine. Scrape down the sides of the bowl as necessary. Fold in the pecans and fresh blueberries.
- Divide batter in half and pour in prepared pans. Gently tap the sides to get rid of any large air bubbles.
- Bake 50 to 55 minutes or until the bread springs back to the touch and a knife inserted comes out clean. Cool in the loaf pans for a few minutes and then unmold to cool completely on wire racks.