Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the mashed bananas, eggs, oil, sugar, and vanilla until smooth.
In another bowl, combine the flour, baking soda, salt, and cinnamon.
Gradually stir the dry ingredients into the wet mixture until just combined. Don’t overmix.
Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving & Storage Tips:
Serve warm with a little butter or nut butter spread.
Store at room temperature for 2–3 days or refrigerate for up to a week.
It also freezes beautifully—slice and wrap individually for a quick snack.
Would you like a sugar-free or gluten-free version of this recipe too?
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