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Ingredients (yields 12 slices)
- 1 3/4 C all-purpose flour, sifted
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt (skip if using salted butter)
- 1 stick (1/2 C) vegan butter
- 1/2 C sugar
- 2 large eggs
- 2-3 (~1 C) mashed bananas, preferably very ripe
- zest from 1 lemon
- juice from 1 lemon
- 1 1/2 tsp vanilla extract
- 3/4 C chopped pecans + more to decorate
- 1 C blueberries
Blueberry banana bread
The best of banana breads so far!
240 kcal per slice
Cooking time: 30 minutes to put together and 45-60 minutes to bake
Instructions
- Take butter out of the fridge to soften. Line a loaf pan to be ahead of the game. Chop 1/2 C of pecans. Mash 2-3 ripe bananas. Heat the oven to 350 F.
- In a medium bowl, mix flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and sugar on high for about 2 minutes, until it looks somewhat fluffy (start on low or sugar will fly all over your kitchen)
- Mix in eggs. Add bananas, lemon zest, lemon juice, and vanilla extract, and mix well. Add the flour mixture and mix on low speed until just incorporated.
- With a spatula, mix in the chopped pecans. Pour about 1/3 of the batter into the lined loaf pan. Mix blueberries into the remaining batter, and pour that into the pan. Arrange whole pecans on top of what is going to be an amazing banana bread.
- Bake for 45-60 minutes. Start checking in on the bread at around 40 minutes. A toothpick should come out almost clean out of it. If it doesn't, then continue baking (even over an hour!). Check every 10 minutes until the banana bread is ready.