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Once you try this blueberry banana bread, you’ll never want to go back to regular old banana bread. You can them thaw your slices at room temperature or microwave them for about 20-30 seconds. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag.
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Thaw your bread at room temperature when you’re ready to eat. You can tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze for up to 2 months. If somehow you don’t happen to finish all of your banana bread, or you simply want to save some for another day, you can easily freeze your bread. I add a few extra blueberries over the top of my batter before it goes into the oven, and the end result is the most beautiful loaf of banana bread you’ve ever seen! While I love this bread as-is with just the blueberry and banana flavors, you can customize this loaf to add your own touch. Tossing the blueberries in a little flour before you add them to the batter will keep them from sinking to the bottom of your loaf. You can also make this recipe with frozen blueberries but they’re more likely to turn the batter purple as they melt into the mix. A generous amount of fresh blueberries is added to the mix, along with yogurt for added moisture.
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This blueberry banana bread recipe is similar to most other recipes in the banana bread genre with a few changes that make a big difference. If I want to actually cook or bake with bananas I have to hide them away so they don’t get immediately eaten! This blueberry banana bread is a favorite treat in our house – banana bread is such a classic treat as-is, but this version takes it over the top with plenty of blueberries in the mix.
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As I’ve mentioned before, my kids consume bananas at a rapid pace and it’s rare that we have any left over at the end of the week.