I’ve talked before about how I always seem to have ripe bananas taking up residence in my fruit bowl, but having leftover blueberries in this house? Unheard of! My husband is a blueberry addict. I’ll bring home a large container of blueberries from the grocery store, and the next day they will be gone. The man eats them like popcorn, downing them by the fistfull until they’re gone. It’s hard to get mad at him for eating fruit, but uh, dear, blueberries are expensive!
This time of year though, local berries are in abundance, and our refrigerator is overflowing with juicy strawberries, blackberries and blueberries. I had some ripe bananas ready to go, and couldn’t resist adding in some blueberries. I decided to cook down to blueberries to make a swirl, but feel free just to throw in a handful or two of blueberries if you desire.
Blueberry Swirl Banana Bread
For the bread:
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 cups mashed ripe bananas (from about 3 bananas)
- 1/3 cup nonfat Greek yogurt
- 1 teaspoon vanilla extract
For the blueberry swirl:
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup wild blueberry preserves
- Preheat oven to 350 F. Prepare a loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together both flours, the baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until well combined, about 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the bananas, yogurt and vanilla until completely combined. With the mixer on low, add the dry ingredients, beating just until the batter comes together.
- To make the blueberry filling, combine the blueberries and sugar in a small saucepan. Over low heat, mash the blueberries using a potato masher until the berries start to break down. Remove from the heat, and pour the berries through a mesh sieve to remove the skins of the berries. Return to the saucepan, whisk in the cornstarch over low heat. Continue to heat the berries until thickened. Remove from the heat and let cool.
- Transfer half of the batter to the prepared pan, spreading into an even layer. Spread the blueberries over the batter, reserving about 1-2 tablespoons. Add the remaining half of the banana bread batter on top of the preserves and spread evenly. Add the remaining blueberries to the top of the bread, use a thin knife to swirl.
- Bake for about 1 hour, or until a thin knife inserted in the center comes out clean. Keep a close eye on it, and if the top begins to brown too quickly, you can tent a piece of foil over it to prevent it from browning too much. Transfer the pan to a wire rack and allow the bread to cool for 10 minutes, then turn it out of the pan and cool completely on the rack.
Source: Slightly adapted from Tracey’s Culinary Adventures