Awesome and super easy blueberry-banana bread, adapted from this Food Network recipe by Giada de Laurentiis. It’s lighter and crumblier compared to other banana bread recipes I’ve tried.
Changes I made from the original recipe: cutting down on sugar by a third and using vanilla sugar instead of plain sugar; excluding vanilla essence and nutmeg; replacing vegetable oil with high quality coconut oil; adding an extra banana; and lightly coating the blueberries in flour (the secret to have them dispersed in the loaf and not sunk at the bottom).
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
2/3 cup vanilla sugar
1/2 cup coconut oil
2 large eggs, beaten
3 ripe medium bananas, peeled and coarsely mashed
1 cup fresh blueberries, lighted coated in flour
* Place an oven rack in the center of the oven. Preheat the oven to 175 degrees C. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
* In a medium bowl, whisk together the flour, baking soda, salt, baking powder and cinnamon. In a large bowl, beat the sugar, oil and eggs until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
* Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 50 minutes to an hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.