Blueberry Banana Nut Bread

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 4 large eggs
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1 cup fresh blueberries

Preparation Time:

20 minutes

Cooking Time:

1 hour to 1 hour 15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the mashed bananas.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the walnuts and blueberries.
7. Divide the batter between the prepared loaf pans and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information (per slice):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g
• Sugar: 30g

Dish Characteristics:

• Moist and flavorful bread with a sweet and nutty flavor
• Perfect for breakfast, brunch, or snacks
• Can be made ahead of time and frozen

User Comments:

• "This is the best banana nut bread I've ever had! The blueberries add a nice sweetness and the walnuts give it a great crunch."
• "I love the simplicity of this recipe. It's easy to make and always turns out perfect."
• "I made this bread for a brunch party and it was a hit! Everyone loved the combination of flavors."

Special Precautions and Tips:

• To ensure the bread is cooked through, make sure to insert a toothpick into the center. If it comes out with just a few moist crumbs attached, it's ready.
• If you don't have fresh blueberries, you can use frozen blueberries. Just be sure to thaw them and drain off excess liquid before adding them to the batter.
• This bread is best served warm with a pat of butter or a drizzle of honey.