I love you pumpkin but I just need some time away. I know there’s still half a can of you left in my fridge that’s been feeling neglected but I’m just …well, it’s me, not you. It’ll just be for one day where I can get my Summer fling in with the blueberries and bananas. But then there’s this butter rum cake that I’ve been eyeing. Maybe it’ll be a week. Please don’t decide to leave and mold in the meantime.
Pumpkin has taken over my entire November. There was the 5 loaves of pumpkin chocolate chip bread, pumpkin polenta, pumpkin biscuits, pumpkin scones, pumpkin chocolate chip cookies, and of course, pumpkin pie. I’m just a bit pumpkin-ed out. This blueberry and banana bread was a welcome and very tasty change. The bread bakes up moist due to the bananas, coconut oil, and brown sugar. I dare may even say it’s a bit forgiving if you bake it a little longer than it should be baked. I found that the flavors are more prominent the next day – if you can wait that long.
- 1 large egg
- 6 ounces plain or vanilla Greek yogurt (sour cream may be substituted))
- 1/2 cup liquid-state coconut oil (canola or vegetable oil may be substituted)
- 1/2 cup light brown sugar, packed
- 1/2 cup dark brown sugar, packed
- 2 teaspoons vanilla extract
- 1 to 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 to 1 1/4 cups mashed ripe bananas (about 2 large or 3 small/medium)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 1/2 cups frozen blueberries (keep them frozen and don’t thaw; fresh may be substituted)
Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
In a large bowl, add first 8 ingredients (through nutmeg), and whisk to combine. Add the bananas and stir to incorporate.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. Batter is extremely thick. Fold in blueberries with a spatula.
Turn batter out into prepared pans, smoothing the tops lightly with a spatula and pushing it into corners and sides as necessary.
Bake for about 40 to 45 minutes (if using fresh berries, baking time will likely be reduced), or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. I baked 42 minutes total, and during the last 5 minutes, tented the pans with a sheet of foil so tops wouldn’t get too browned before centers cooked through. Baking times will vary based on moisture content of bananas, blueberries, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.