If you are a fan of banana bread, then you have to try Grandma Marrs Banana Blueberry Bread. This delicious recipe is sure to become a favorite in your family! It’s moist and flavorful with the perfect combination of sweet and yummy ingredients.
Now, you must be thinking about how to make this delicious treat. Well, you’ve come to the right place. We will show you step-by-step how to make Grandma Marrs Banana Blueberry Bread so that you can enjoy it with your family and friends!
What Is Grandma Marrs Banana Blueberry Bread?
Grandma Marrs Banana Blueberry Bread is a classic banana bread recipe with the addition of fresh or frozen blueberries. It has a moist and fluffy texture with a hint of sweetness from the sugar and ripe bananas. The ground cinnamon adds a subtle spiciness that balances out the flavor perfectly.
Where Did I First Try Grandma Marrs banana blueberry bread?
I first tried Grandma Marrs banana blueberry bread when I found the recipe from Dave and Jenny Marrs’ recipes archive. I had been looking for a banana bread recipe to make for my family, and this one caught my eye with the addition of blueberries.
The instructions were easy to follow and I was able to quickly put together all the ingredients. The smell of cinnamon permeated through the kitchen as I preheated the oven and prepared the loaf pan.
Once it was in the oven, I couldn’t take my eyes off it. The aroma of cinnamon and banana filled the house, making me feel like a kid on Christmas morning. When I finally took it out of the oven, it was golden brown and perfect!
I cut a slice and topped it with butter. The first bite was heavenly! The combination of bananas, blueberries, and cinnamon was like a burst of flavor in my mouth. I knew I had discovered something special that day – Grandma Marrs’ Banana Blueberry Bread.
Since then, I’ve made this recipe many times to share with family and friends. It’s always a hit! Everyone loves the moist and fluffy texture, along with the sweet and subtle spiciness of the cinnamon.
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Ingredients
- Bananas: You will need bananas as these add a sweet flavor and natural sweetness to the bread.
- Butter: This ingredient helps make the bread moist and adds a subtle buttery flavor.
- Sugar: This ingredient adds sweetness to the recipe and helps keep the bread moist.
- All-purpose flour: This is what gives the bread its structure and provides a bit of texture.
- Egg: The egg binds all the ingredients together and helps give the bread its shape.
- Blueberries: Blueberries add a tart flavor and their natural sweetness complements the banana flavor.
- Ground cinnamon: This ingredient adds a subtle spiciness to the bread that balances out all the flavors nicely.
- Vanilla extract: For extra flavor, add a teaspoon of vanilla extract.
- Baking soda: Baking soda helps make the bread light and fluffy.
- Pinch of salt: Salt enhances all the other flavors in the recipe and helps balance out the sweetness.
Cooking Directions
Step 1
Preheat oven to 350° F. Grease and flour a 9×5” loaf pan. In a large bowl, mash the bananas with a fork until they are completely mashed.
Step 2
Add melted butter, sugar, egg and mix together until everything is evenly combined. In a separate bowl, combine the flour, cinnamon, baking soda, and salt.
Step 3
Slowly add the dry ingredients to the wet ingredients while stirring constantly until everything is combined. Gently fold the blueberries into the mixture until they are evenly distributed.
Step 4
Pour batter into greased and floured 9×5” loaf pan and bake for 45 minutes or until a toothpick comes out clean. Let cool in the pan for 15-20 minutes before transferring to a serving dish.
Cooking Tips
- Always use ripe bananas for maximum flavor and sweetness.
- Make sure to properly grease and flour the loaf pan before pouring in the batter, so the bread will come out easily once it’s done baking.
- Be careful not to overmix the ingredients when adding them together – just enough to combine.
- Check the bread’s doneness by inserting a toothpick into the middle of the loaf – if it comes out clean, it is done baking.
- Let the bread cool in the pan for 15-20 minutes before transferring it to a serving dish.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t have all the ingredients listed, there are some substitutions that can be made.
- Instead of butter, you can use coconut oil or vegan margarine as a dairy-free option.
- For the sugar, you can use maple syrup, honey, or unrefined cane sugar as an alternative sweetener.
- And if you don’t have blueberries, any other type of berry can be substituted.
Grandma Marr’s Banana Blueberry Bread Recipe
Equipment
- large bowls
- 9×5” loaf pan
Ingredients
- 3 over-ripe bananas
- 3/4 cup white sugar
- 1 tsp ground cinnamon
- 1/3 cup melted butter
- 1 egg
- 1 1/2 cups all-purpose flour
- Pinch of salt
- 1 cup fresh or frozen blueberries
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350° F and prepare a 9×5” loaf pan with non-stick butter and flour. Take a big bowl, mash up the bananas until they are completely smooth. Add in melted butter, sugar, and egg then mix together until everything is combined well.
- In another bowl, combine flour, cinnamon powder, baking soda, and salt. Gradually add the dry ingredients to the wet components while stirring gently until everything is blended together. Then fold in the blueberries into the mixture until they are evenly scattered throughout.
- Pour the batter into greased and floured 9×5” loaf pan and place it in the preheated oven. Bake for 45 minutes or until a toothpick inserted comes out clean. Let the cake cool off in the pan for 15-20 minutes before transferring it to a serving plate.
Notes
- Always use ripe bananas for maximum flavor and sweetness.
- Make sure to properly grease and flour the loaf pan before pouring in the batter, so the bread will come out easily once it’s done baking.
- Be careful not to overmix the ingredients when adding them together – just enough to combine.
- Check the bread’s doneness by inserting a toothpick into the middle of the loaf – if it comes out clean, it is done baking.
- Let the bread cool in the pan for 15-20 minutes before transferring it to a serving dish.
Nutrition Information
How to Store Leftover Grandma Marrs banana blueberry bread?
Leftover Grandma Marrs banana blueberry bread can be stored in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.
If you plan on keeping it longer, it can be refrigerated for up to 5 days. It also freezes well and can be kept frozen for 2-3 months. To thaw it, simply place it in the refrigerator overnight.
FAQs
Can pregnant women eat this?
Yes, Grandma Marrs banana blueberry bread is safe for pregnant women to eat in moderation. However, it is important that pregnant women make sure to properly store the leftovers and not consume them after they have been stored at room temperature for more than 3 days.
Can I substitute the blueberries with other fruits?
Yes, you can substitute the blueberries with any other type of berry, such as raspberries or strawberries. Moreover, if you don’t have any berries, chopped apples or peaches can also be used.
Is Grandma Marrs banana blueberry bread vegan-friendly?
Yes, the recipe is vegan-friendly and can easily be made with dairy-free alternatives such as coconut oil or vegan margarine.
Can I make this dairy-free?
Yes, you can make this recipe dairy-free by using coconut oil or vegan margarine in place of butter. Also, you can use dairy-free milk, such as almond or soy milk, in place of regular milk.
Wrapping Up
Thanks for reading this recipe for Grandma Marrs banana blueberry bread. It is a delicious treat that will make your home smell wonderful while baking in the oven and it’s easy to make. With its moist and fluffy texture, sweet flavor, and a hint of spiciness from the cinnamon, this recipe is sure to be a favorite!
Serve with butter or other toppings of your choice and enjoy! Please share the recipe with your friends and family so that they can enjoy the deliciousness of Grandma Marrs banana blueberry bread too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.