Caramelized Banana and Blueberry Bread

Little loaves of goodness. Every bite has a tart blueberry and sweet banana in it. Using mini loafs makes for a perfect little gift or office treat. These are pretty dense so a little slice is perfect. I find that the mini loaf pans helps cook banana breads more evenly through and does not leave the center gooey and undercooked.

banana bread

Banana bread is one of the few ways I enjoy bananas prepared. Otherwise I just can’t get down with bananas in smoothies, banana “ice cream,” or plain old bananas. I’ll eat one every once in a while if I am desperate enough for a healthy snack but I don’t usually enjoy it. But once you get a banana all mixed in with butter, sugar, cinnamon, and vanilla, that’s when good things happen.

banana bread
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Caramelized Banana and Blueberry Mini Loaves
Flavorful, unique banana breads perfect for gifting!
Ingredients
  • 3 T salted butter
  • 4 ripe bananas, peeled and slices into 1/2" slices
  • 1/4 C brown sugar
  • 1 t cinnamon
  • 3/4 C granulated sugar
  • 1/4 C applesauce
  • 1 T vanilla extract
  • 2 eggs, lightly beaten
  • 1 T baking powder
  • pinch of salt
  • 2 C all purpose flour
  • 1.5 C frozen blueberries*
Instructions
1. In a larger saucepan melt the butter on medium low heat. Once melted add the bananas. Stir and add the brown sugar and cinnamon. Cook until bananas are easily smashable. Move contents of pan to a medium, heat proof bowl. 2. Beat the bananas until smooth, steam will rise from the mixture. Let sit for 5 minutes. 3. Preheat oven to 350 F and prepare three mini loaf pans with cooking spray. 4. Add granulated sugar, applesauce, and vanilla. Beat until smooth. While beating, add the eggs. 5. In a separate bowl, mix together the baking powder, salt and flour. Slowly incorporate the dry ingredients into the wet ingredients while continuously beating. 6. Using a spatula, gently stir in the blueberries and immediately divide between three mini loaf pans. Place loaf pans on a cookie sheet (in case of spill over and for easier handling). 7. Bake for 50-60 minutes, checking done-ness with a toothpick. Once a toothpick comes out clean, let cool.*I use frozen blueberries in baking and cooking because they are less likely to be tart. I have had some pretty inedible blueberry pancakes made with fresh blueberries because they were too tart. Usually I am a strong proponent of fresh produce but this is an exception for me.
Details
Prep time: Cook time: Total time: Yield: 3 mini loaves
banana bread

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