Wednesday, June 24, 2015

Fluffy Blueberry-Banana Bread!

Having a couple of blueberry plants in our backyard leaves me with TONS of blueberries yearly and nothing to do with them. Kailee eats them in her breakfast cereal, on the side with eggs, on top of oatmeal by themselves, on top of organic vanilla whole milk yogurt, in smoothies, in bread, and dehydrated (I mean the girl LOVES blueberries). Today, I decided to make my cinnamon, banana, blueberry bread and share it with everyone because it is truly the best blueberry bread to date! I enjoy doubling the batch, making them in small bread dishes and freezing for whenever (makes life so much easier when you can make ahead and freeze for later). Make these into 4 mini loafs or into 24-48 muffin breads! The choice is yours, chose wisely!! =]]

You Will Need: 

2 Cups Organic All-Purpose Flour (or whole wheat)
1 tsp Baking Powder (Bob's Red Mill)
1/2 tsp Baking Soda (Bob's Red Mill)
1 tsp Organic Vanilla Extract
1/2 tsp Organic Cinnamon
2 Organic Pasture Raised Eggs, room temp
1/2 Cup Organic Butter, room temp
1/4 Cup Organic Raw Milk, room temp
2 Organic Bananas, brown spots and soft
1 tsp Salt (Real Salt Brand)
1 Cup Organic Coconut Sugar (or reg)
1-1 1/2 Cups Organic Blueberries (mine are fresh from my backyard)


Place butter and sugar in a deep dish, or your kitchen aid stand mixer (mine broke... boo)


Using a paddle attachment or hand mixer (like I did) cream the butter and sugar together


Add the eggs, vanilla, and milk mix until incorporated fully


Add the bananas, I used ONLY 2 I have 3 pictured because I did not think it would be enough with 2, but 2 is more than enough banana in the bread; if you want 3, by all means add 3, I did not want the banana to over power the bread. Instead I wanted it all to be equal amounts and 2 did that perfectly


I did not picture salt above, but you do need it. Add salt, cinnamon, baking soda, baking powder and flour to the wet mixture


Either using your paddle attachment or a plain old whisk, whisk together until fully incorporated


Switch to silicone spatula and fold in the blueberries. Now, with the blueberries, you can either toss them in light flour to keep them from falling to the bottom of the dish, but I did not and they did not fall to the bottom, they stayed in place as you will see below


Kailee folding the mixture together


Using 1 cup measurements, pour into a greased pan (with butter I greased them) or just fill 3/4 full. Add blueberries to the top to make it look extra sexy! HAHA


Bake at 350 degress for 35-40 mins or until golden brown and toothpick insert is clear! Cool 7 minutes, remove from bread dish, and completely cool before cutting. This makes 4 mini loafs, perfect for Holiday gifts, or to freeze. I am freezing these for later! At Christmas time I am making these and giving them out to people at my husbands work.


Makes lots of mini muffins, you can freeze these as well. Cook at 350 degrees for 14-20 minutes or until toothpick insert is clean. 

*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!* 

Also, comment below what else you would like to see us make!! 

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