Lots of B words with this recipe title. Leftover bananas that son won’t eat, check! Leftover after season blueberries, check!
So easy ingredients and lots of love worked into these two recipes.
I know I’ve already done a banana bread recipe: Banana Bread-The Finished Plate
My inspiration came from two different blogs:
Ingredients for Banana Bread:
1/4 cup melted butter (1/2 a stick)
3/4 cup white sugar
1/4 cup brown sugar
1 tablespoon vanilla
6 ounces or 3/4 cup greek yogurt or sour cream
2 or 3 very ripe bananas, mashed
one small box (3.3 oz box) vanilla instant pudding mix (or any other flavor)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees and grease your loaf pan. To the melted butter add the sugar, eggs, vanilla, yogurt or sour cream, and stir or whisk to combine. Add bananas and stir. Add dry pudding mix and stir to combine. Add the flour, baking soda and salt and stir until just combined. Do not over mix it. Pour batter into pan and bake for 50-58 minutes. If bread is browning too fast (like mine always does when I bake banana bread), lower the oven temperature to 325 degrees halfway through cooking. At about the halfway you can also put foil to tent the pan. Allow the bread to cool in loaf pan for at least twenty minutes before removing from the pan.
Here is what your batter should look like:
Blueberry-Vanilla Browned Butter Glaze:
1/4 cup butter (half a stick)
1 cup confectioners sugar
2 teaspoons vanilla
a few tablespoons of cream or milk
a few handfuls of blueberries
You can microwave or use a pan to brown the butter. On a stovetop: heat over medium heat. Swirl in pan or stir frequently for about five to seven minutes until the sputtering, crackling, and foaming is finished, the butter has browned, and has a nutty aroma. It can go to burnt in no time so watch it closely. In a microwave: heat butter on high for five to seven minutes (mine only took three minutes because the bowl it was in) and watch it brown the same way as it would on a stove top. Check it every half minute or less just to make sure it isn’t burning.
Transfer the hot butter to a mixing bowl and allow it to cool for ten minutes.
Meanwhile, place your blueberries in a pan on the stove and cook on medium heat for a few minutes until all the juices are bursting out. You can add a little bit of water and lemon juice if you wish. Allow it to cool and pour just the liquid and not the skins into the melted butter that was cooling in the bowl. Add the confectioners sugar, vanilla, and whisk to combine. Add cream/milk as needed or more confectioners sugar. Drizzle glaze over bread before slicing. Or slice and then glaze.
You can store this at room temperature for five days as long as it is in a sealed container. If refrigerated (which is what I have done), you can store it for five days as well.
If you choose to freeze your bread without glazing it, you can store it up to three months.
Here is what the icing looks like:
And the finished product: that has been instagramed!
and some more pictures with my camera: