Can I substitute all-purpose flour for bread flour?

Absolutely! You can use all-purpose flour in place of bread flour. The ratio for swapping out all-purpose flour for bread flour is one-to-one. Note: Because bread flour has a higher protein content, the bread may rise a little less, and be slightly less chewy.

How do I make sure my blueberry banana bread is not too dry or too wet?

It's all about the ratio when it comes to getting the ideal texture and moisture in your bread. Too much flour and your banana bread may be dry and too little flour can cause your banana bread to be too wet and not set. Your looking for structure in your batter u002du002d- not too loose (think pancake batter) but not so thick (think waffle batter) it doesn't pour into your bread pan easily. Find that middle ground.

Can I store my bread to enjoy later?

The bread will be fresh for 3 days if stored in the fridge. Cover the bread with a paper towel and place it in an airtight storage container. The great thing about this bread is a few quick seconds in the microwave and this bread comes back to life. You can also let the bread come to room temperature naturally. It all depends on how you enjoy your bread.

How can I quickly ripen my bananas?

If you do not have ripe bananas and you want to quickly ripen them: Place foil on top of a baking sheet and place bananas on top of the foil. Bake at 300 degrees for 15 minutes or until the bananas turn black. Remove from oven and allow to cool for 10-15 minutes.

Easy Blueberry Banana Bread Recipe

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5 from 8 reviews

Easy Blueberry Banana Bread

Recipe by Shanna Jones

Loaded with ripe bananas and fresh blueberries, this Blueberry Banana Bread recipe is moist, tender, and filled with naturally sweet flavors.

Total Time1 hour 5 minutes
Yield8 1x

Ingredients

Units Scale

2 cups bread flour
1/2 teaspoon baking soda
1 tsp sea salt
1/2 cup butter, unsalted and melted
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
3 large ripe bananas, mashed
1 cup blueberries

For the Lemon Glaze:

3 tablespoons fresh lemon juice
1/2 cup powdered sugar

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Instructions

Add eggs, light brown sugar, mashed ripe bananas, vanilla extract, and melted butter in a large bowl. Blend until smooth and fluffy.
In a separate bowl, combine bread flour, baking soda, and sea salt.
Slowly fold your flour (dry) mixture into the wet ingredients using a spatula (paid link). Do not overmix.
Fold in your sour cream until fully combined. Fold in blueberries.
Oil and lightly flour your a 9×5 loaf pan. Pour bread batter into the pan. Bake at 350 degrees for 55 minutes.
Remove from oven and set the loaf, still in the pan, on a wire cooling rack. Let it cool for 10 minutes. Remove from pan and cool another 10 minutes. Serve!

Equipment

Whisk

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Spatula

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Glass Bowls

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(paid link)

Notes

If you do not have ripe bananas and want to ripen them, place foil on top of a baking sheet (paid link) and place bananas on top of the foil quickly. Bake at 300 degrees for 15 minutes or until the bananas turn black. Remove from oven and allow to cool for 10-15 minutes.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baked
Cuisine: American

Nutrition

Calories: 193
Fat: 3.9g

Find it online: https://dudethatcookz.com/easy-blueberry-banana-bread/