1Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.
.start with the dry ingredients.
.Then we’ll cream the butter and sugars together until they get nice and fluff
.Next we’ll throw in the super ripe bananas.
.Then comes the flour mixture we made earlier.
.And then we’ll stir in the blueberries by hand, being careful not to pop them.
.Be sure to divide the batter evenly into the 4 loaf pans.272 grams
. blueberries on top for picture perfect appeal.
.Pop it in the oven and in 30 minutes, you should have 4 very gorgeous banana bread loaves with blueberries sticking out all over the place.
.Wrap and give as gifts or take a loaf for yourself.
.Adapted from Two Peas and Their Pod