Mini Loaf Banana Blueberry Bread

For the bread:

Preheat oven to 350 F.

In a large bowl add the butter and sugar. Beat together. Next, add the eggs and beat in with the butter and sugar mixture. Set aside.

Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients a little at a time into the butter and sugar mixture. Beat the mixture each time after adding some of the dry ingredients.

In a separate small bowl mash the bananas with a fork, add to the batter, and mix together.

Next, add the blueberries and gently mix them into the batter with a spatula.

Grease the mini loaf pans (I used an 8 mold mini loaf pan tray—dimension of 16.06 x 10.12 x 1.57) or add paper liners. Distribute the batter evenly into each loaf pan or paper liner.

Bake for about 45 minutes or until a wooden toothpick inserted into the bread comes out dry. Remove the loaves from the loaf pans and let them cool.

For the glaze:

Add the powdered sugar, milk and vanilla in a small bowl and mix together.

If the consistency of the mixture is too thick, add just a touch more milk. The glaze should be wet enough to drizzle.

Next, drizzle the glaze on top of each mini loaf.

Serve warm or at room temperature.

Banana Bread recipe from “Banana Nut Bread” from Betty Crocker’s Cookbook 1979. New York: Golden Press, Western Publishing Company, 1979.